Whole Wheat Pizza Crust

I love when I take the time to plan ahead to make a homemade pizza crust for our favorite pizzas.  At the frequency we eat pizza, you would think I would be smart enough to always have one in the freezer, but unfortunately I am not. However a homemade crust can be one of the best parts. This recipe makes two pizza crusts, is not too time intensive and is delicious. Prep time: 20 minutes, Total time: 2 hours.

Ingredients:
2 1/2 cups all purpose flour
1 1/3 cup whole-wheat flour
2 1/2 tsp quick-rise yeast (1 package)
2 tsp salt
1 tsp sugar
1 1/4 cup warm water (110F), + as needed
2 tbsp olive oil


Using a food processor, combine flours, yeast, salt and sugar. Pulse to mix ingredients. With the motor running, in a steady stream add the water and olive oil. Pulse until dough comes together in a rough mass, approximately 15 seconds. If dough does not form into a ball, add more water a tablespoon at a time, until a rough ass forms.  Let rest for 10 minutes. Pulse again for 30 seconds. Dough should be tacky to the touch but not sticky. Transfer dough to a lightly floured surface and form into a small ball. Lightly oil a bowl and place the dough inside. Cover with plastic wrap and place in a warm place to rise for approximately 1 1/2 hours.

Once the dough has doubled in bulk and is spongy, punch out the dough on a floured work surface and kneed into a smooth cylinder. Divide the dough into two equal pieces, shaping each into smooth ball. If dough becomes sticky, dust with flour. Cover the each dough with a clean kitchen towel and let rest for 10 minutes before making your pizza. If you are freezing one of the doughs, place in a zip-lock bag and freeze for up to two months. When ready to use, let thaw for 3-4 hours at room temperature. I have also found that if you make this the day before, you can place in the refrigerator overnight. Bring to room temperature a hour before using.

For some great homemade pizza recipes, check out these great recipes: Shaved Asparagus Pizza, Barbecue Chicken Pizza, Butternut Squash & Pesto Pizza and the Fig and prosciutto pizza.

Pizza Night - Shaved Asparagus Pizza and Fig-Prosciutto Pizza

I am officially in a recipe rut.  I feel uninspired and like I just make the same-old meals over and over again.  I have a ton of new recipes, but I lack the ambition to try them.  I am going to blame it on the dreary & cold weather.

Bridget sent me these two recipes a few weeks back and I finally worked  up enough will-power to try them for a family pizza night.  The recipes were simple, but the results were amazing. We loved both pizzas, so much so that we will probably make them again this weekend and soon enough they will become another "same-old meal".

Shaved Asparagus Pizza - Recipe from Smitten Kitchen

Makes 1 thin crust 12-inch pizza

1 recipe your favorite pizza dough
1/2 pound asparagus
1/4 cup grated Parmesan
1/2 pound mozzarella, shredded or cut into small cubes
2 teaspoons olive oil
1/2 teaspoon coarse salt
Several grinds black pepper
1 scallion, thinly sliced

Preheat your oven to the hottest temperature it goes, or about 500 in most cases. If you use a pizza stone, have it in there.

Prepare asparagus: No need to snap off ends; they can be your “handles” as you peel the asparagus. Holding a single asparagus spear by its tough end, lay it flat on a cutting board and using a vegetable peeler create long shavings of asparagus by drawing the peeler from the base to the top of the stalk. Repeat with remaining stalks and discard tough ends. Toss peelings with olive oil, salt and pepper in a bowl.

Assemble and bake pizza: Roll or stretch out your pizza dough to a 12-inch round. Either transfer to a floured or cornmeal-dusted pizza peel (if using a pizza stone in the oven) or to a floured or cornmeal-dusted tray to bake it on. Sprinkle pizza dough with Parmesan, then mozzarella. Pile asparagus on top. Bake pizza for 10 to 15 minutes, or until edges are browned, the cheese is bubbly and the asparagus might be lightly charred. Remove from the oven and immediately sprinkle with scallions, then slice and eat.

Fig-Prosciutto Pizza with Arugula

Recipe courtesy of Ree Drummond

Ingredients:

Your favorite pizza dough

2 tablespoons olive oil
Kosher salt
6 to 8 tablespoons fig spread or jam
12 ounces fresh mozzarella, sliced thin
Freshly ground black pepper
6 ounces thinly sliced prosciutto
1 bunch washed and rinsed arugula
1 cup shaved Parmesan

Preheat the oven to 500 degrees F. Arrange the oven rack in the lowest position.

Roll out the pizza dough on a lightly floured surface as thinly as possible Dough should be roughly 17 by 10 inches. Place on a large baking sheet. Drizzle lightly with the olive oil and sprinkle lightly with salt. Spread the fig spread all over the surface of the dough. Lay the slices of mozzarella all over the surface of the pizza crust. Sprinkle lightly with salt and pepper. Bake the pizza until the crust is golden and the cheese is bubbly, 12 to 15 minutes.

Remove from the oven and immediately drape the prosciutto slices over the hot pizza. Sprinkle generously with the arugula and Parmesan shavings. Cut into wedges or squares and serve.