Entries in Pizza (2)
I don't care how many pumpkin recipes are already starting to show up, or how the leaves have already started changing colour, or how a select few grocery stores have already started pushing halloween...
... It's still summer!
As much as I love fall, I don't want to say goodbye to summer. Not just yet anyway. We've had some beautiful warm weather this week and I'm holding onto what's left of it. So today I'm tempting you with a pizza that is brimming with fresh summer flavour.
Homegrown tomatoes. Check.
Homegrown bell peppers. Check.
Homemade marinara sauce made with homegrown tomatoes. Double check!
The base of this pizza uses my recipe for 100% whole grain pizza dough, which can be thrown together in a matter of minutes and it only takes 30 minutes to rise. The real star of this meal is the homemade marinara sauce. I admit it takes a bit more work to make, but believe me it's worth it! Especially if you are using your own tomatoes grown from your backyard.
Spread it over your pizza dough, top with more summer fresh tomatoes and mozzarella, and dinner is served.
You can change the toppings to your own liking. The sky's the limit. But I personally like this combination of caramelized onions, roasted bell pepper, spinach and sliced tomatoes. Just remember the fresher the better!
Homemade Pizza with Homemade Marinara Sauce makes 2-14 inch pizza's
- 1 batch whole grain pizza dough
- 2 tbsp yellow cornmeal
- 1 cup marinara sauce
- baby spinach
- 1 red bell pepper, roasted + peeled, thinly sliced
- 1 small onion, caramelized
- 1/4 cup goat cheese
- 1 cup mozzarella cheese
- fresh basil to top
- Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500˚ (keep pizza stone or baking sheet in oven as it preheats).
- Cut the prepared pizza dough into 2 even pieces. Roll dough out to a 14-inch circle on a lightly floured surface. Carefully remove pizza stone from oven. Evenly sprinkle about 1 tbsp cornmeal over pizza stone; place dough on pizza stone. Spread marinara sauce over dough leaving a 1/2-inch border. Top first with a thin layer of spinach leaves, 1/2 of the roasted peppers and onions. Then sprinkle 1/2 of the goat cheese on top of the veggies. Sprinkle evenly with 1/2 cup of mozzarella.
- Bake at 500˚ for 12 minutes or until crust and cheese are browned. Top with a few leaves of chopped fresh basil. Cut pizza into 8 slices.
Now go make some pizza; fall is just around the corner.
Happy Labour Day Monday!
It's hard to believe it's already here. I don't know why but I still get those back to school jitters around this time of year.
My plans for the weekend? I hope to get a nice game of golf in with my family and just generally some good relaxing. Maybe even a fire on the back deck.
Today, I wanted to share with you a recipe/ tutorial for making pizza dough. Clearly I'm trying to use up as many tomatoes as I can. Remember last weeks post for marinara sauce. Well it's to die for on pizza. I only have pictures of the dough, but don't worry the pizza is still to come!
I've been making my own pizza for a few years now, and it sure beats most pizza places that I've been to. The one thing that's changed though is how I make my pizza dough. Well actually, we never really made our own dough in my house before. But now that I do I will never go back to store bought dough again. And more importantly it's healthier for you and it couldn't be easier.
Get it? Easy as pie? I know, bad pun.
My favourite flour to use is whole grain red fife, a Canadian heritage flour. The dough comes out super light and rolls out very nicely. However, if you can't find red fife you can substitute either 100% whole wheat flour or mix 1 cup of all-purpose white flour with 1/2 cup of whole wheat flour if you like, but the whole grain is healthier, less processed and 10X more delicious. It also makes for an awesome thin crust pizza!
If you are looking for that go to recipe that you make over and over again then this is it. It's an easy no-fuss dough that can also be made ahead of time. You can freeze it or make it the day before and put it in the fridge until you're ready to roll! It keeps beautifully.
It's also a great weeknight meal when you've mad the dough ahead of time. All you have to do is roll it out and top it and it's ready in under 15 minutes. That will keep the kids happy. Pizza night! And you'll be happy it's not swimming in grease.
100% Whole Grain Pizza Dough (makes 2 thin crust pizza's)
- 3/4 cup luke warm water (105* F)
- 2 1/4 tsp instant dry yeast (1 packet)
- 2 cups red fife flour
- 1 tsp fine sea salt
- 3 Tbsp extra virgin olive oil
- In a large mixing bowl or stand mixer fitted with a dough hook, stir together the water and yeast until dissolved.
- Mix the flour and sea salt in a separate medium sized bowl, then slowly add to the water and yeast, while stirring. Now add the olive oil and keep stirring until the dough becomes hard to work.
- Knead in your stand mixer or by hand on a lightly floured surface for 1-3 minutes until the dough looks and feels elastic. (flours will be fully incorporated and the dough should stretch a little when pulled).
- Place the dough in a lightly oiled bowl, cover with plastic wrap and let rise for 30-40 minutes.
- Deflate and divide the dough in 2: If using right away, on a lightly floured surface, roll out each piece to fit your your pre-heated baking stone/ tray and bake at 500*F for 12-15 minutes.
Note: *If you'd like to use the dough the next day simple wrap each piece in some plastic wrap and store in
the fridge until you're ready to roll it out. Its normal for the dough to expand a bit.
*You may also freeze the plastic wrapped pieces of dough by placing them in freezer bags. They keep
fresh for up to a week.
Did you have any fun adventures or plans this labour day weekend, before the kiddies go back to school?
This recipe is being shared at Fit and Fabulous Fridays.