Monday, September 9, 2013

Whole wheat Margherita Pizza

Oh this Pizza is just what your tummy is yearning for, it's fresh, it's a little zesty with fresh basil, cheesy with fresh Parmesan and Mozzarella, Really Good and the crust is whole wheat blended with white flour, thats so good. Baked on a pizza stone if you have one or you can use a cookie sheet, turned over.



serves 6
dough
1/1/4 c warm water 110
1 tb agave nectar
1 pkg active yeast
1 1/2 cups whole wheat white flour
1 1/2 cups flour
1 tsp sea salt
1 tb extra virgin olive oil
additional flour for kneading

toppings:
1 28 oz can of tomatoes
1 8 oz can of buffalo mozzarella thinly sliced
sea salt and pepper
1 c fresh basil leaves, torn into pieces
1 2 oz block parmesan cheese

TO prepare dough:
Pour water and agave nectar in the bowl of a food processor fitted with a plastic

dough blade.
sprinkle yeast over the water and allow it to bloom for 10 minutes, until bubbly
add the flours, salt and olive oil and pulse until the dough comes together into a

soft dough
place the ball of dough in a large mixing bowl and cover with a clean kitchen towel.

allow to rise until double in bulk, approximately one hour. Divide into three balls,

each of which will make a 10 inch pie

To assemble the Pizzas
Preheat oven to 550 F
Drain the tomatoes and tear them into four pieces each discarding any visible seeds
Put one ball of dough on a piece of parchment paper and flatten it with your hands.

Gently stretch to form a 10 inch circle. If using a pizza stone, preheat the stone for

one hour at 500 f. If your'e not using a stone, use a rectangular baking sheet, turned

over.
Shape the pizza on the parchment paper and then top with tomato pieces and mozzarella

slices. Sprinkle with sea salt and pepper. Repeat this process with the remaining

dough so you have the three pizzas.
Place each pizza (and parchment paper) on the hot stone or baking sheet and bake for

two to three minutes until the dough is firm. Pull the parchment from under the pizza

and bake for 15-20 minutes longer or until the top is bubbly and crust is golden

brown.
Sprinkle the torn basil over the hot pizzas, grate Parmesan Cheese on top and serve

immediately.

441 calories per serving based on half a 10 inch pizza per person

No comments:

Post a Comment