Monday, April 11, 2011

Don't Buy It, DIY It!

Sometimes I forget how much I like pizza. It is so fun to make and great to pack for lunch, and if you make it from scratch, you won't get that ugh-yuck feeling that you get from grabbing a slice at a greasy pizza joint.

Multigrain Whole Wheat Pizza with Portabella Mushrooms & Sage:

3 tsp. yeast
1 1⁄2 cups WARM water
3 tbs. olive oil
1 tsp. salt
2 1⁄2 cups white flour
1 cup rolled oats
1 cup bulgar

-1-2 portabella mushroom caps
-4-5 tomatoes, diced and smashed into a chunky sauce consistency
(or bootleg it with pre-made tomato sauce, but do try to avoid the kind with HFCS aka high fructose corn syrup...we are trying to keep this homemade pizza healthy remember!)
-handful of fresh sage

Preheat oven to 425 degrees.

In a large bowl, or using a KitchenAid Stand Mixer with the dough hook, knead all ingredients together until sticky and blended well. If you are mixing with your hands, keep them a little wet to avoid a sticky mess.

Place dough in a large bowl and loosely cover with a dishtowel and let rise until it doubles in size.

You can use it now, or refrigerate it for about a week.

When it is time to makea da pizzah, sprinkle whole wheat dough on your counter and spread the dough out over the flour. Sometimes I do this right on the pizza stone or the baking sheet.
While the dough is settling into it's new cushy spread out lifestyle, heat olive oil in saute pan and saute sliced portabella mushrooms, season with salt and pepper.
Add a layer of your smooshed tomatoes, arrange portabella mushrooms and sprinkle generously with sage.

Bake at 425 for 15-20 minutes. If it is your first time making this, check on it frequently. The dough will puff up a bit...ideally your pizza will be nice and fluffy, yet crispy on the bottom.


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