Wine Lover’s Cooking Diary

As most people know by now, pizza is my favorite food.  EVER.  I could eat it every single day and never get tired of it.  However, also as most people know, I try to eat healthy most of the time.  I’ve been trying to find a good pizza dough recipe so I won’t feel quite so guilty when I do eat it (which is sadly only about once every 2 weeks.  I hate being a woman and having to worry about things like fat thighs and abs.  Seriously.)  Anyway, I came across this recipe on Amber’s blog (which I love).  I decided to make garlic/potato/chicken pizza this past weekend for lunch so I tried this dough out.

Ingredients: (copied from Amber’s blog)

To make 12 ounces dough:
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann’s RapidRise
3/4 teaspoon salt
1/4 teaspoon sugar
1/2-2/3 cup hot water (120-130°F)
2 teaspoons extra-virgin olive oil

To make 1 pound dough:
1 cup whole-wheat flour
1 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann’s RapidRise
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup hot water (120-130°F)
1 tablespoon extra-virgin olive oil

Directions

1. Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
3. Place a pizza stone or inverted baking sheet on the lowest oven rack;preheat oven to 500°F or highest setting. Roll and top the pizza as desired(we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately

Make Ahead Tip: Store in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.

Nutrition Information:
- Per 12 ounces: 766 calories; 12 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 142 g carbohydrate; 26 g protein; 16 g fiber; 1,882 mg sodium.
- Per 1 pound: 1,032 calories; 18 g fat (3 g sat, 12 g mono); 0 mg cholesterol; 189 g carbohydrate; 33 g protein; 21 g fiber; 2,509 mg sodium.

Pig Rating:  The pig picked up a piece of this, took a bite, then he started looking the piece over as if though he were looking for a bug on it or something.  I was like, “What is wrong with your pizza??”  He said, “It tastes healthy.”  But he did eat it and he said it wasn’t so bad.  : )

Mrs. Pig Rating:  I really liked this!  I will definitely make this one again.  I didn’t think it tasted “healthy” in my husband’s words.  Maybe not as doughy and gooey as some crusts, but in trying to be healthy, I think this is a definite good and easy recipe!