Suzanne Hollander, MS, RD

As a dietitian, home cook, and enthusiast of all-things-delicious, I'm often asked, "so what do YOU eat?" Here's a blog to answer that very question! My hope is that you'll find (even just a little) inspiration from some of my favorite recipes, restaurants, party-ideas and food musings for your own happy, healthy, food-loving lifestyle.

Friday, September 2, 2011

Whole Wheat Pizza

Most Americans love pizza. But why waste the calories on the terrible 30 minute delivery place down the block? Thin-crust, fresh toppings is way more up my alley. I decided a couple weeks ago to get out my standing mixer and whip up a batch of pizza dough. This was my first attempt, but I was certain I could give this "junk-food" staple a new reputation. Using whole wheat flour instead of refined to boost vitamins and fiber and using fresh herbs, cheeses, and farmers market veggies as toppings, I felt like I got a lot of taste without the grease.

The dough recipe I used makes enough to serve about 8 people, 2 slices per person. I froze half, and was able to share round 2 with a dear friend. In addition to fabulous wine, we dined on 2 different whole wheat pizzas: White Pizza with Caramelized Onions, Prosciutto and Zucchini (recipe below), a simple Margarita with Heirloom Tomatoes, as well as an arugula and fig salad. I dare you to try it--you'll never call Domino's again. 

Whole Wheat Pizza Crust
Adapted from The Williams Sonoma Cookbook

1 package (or ~2.5 Tbs) active dry yeast
1 ½ cups warm water (105-115F)
1Tbs salt (plus ~1 tsp for seasoning)
2 Tbs extra virgin olive oil, plus about 1-2 tsp additional for greasing
3 ½ -4 cups whole wheat flour, divided

1.       In bowl of a standing mixer with dough hook, sprinkle yeast over warm water and let stand until foamy (about 4 minutes). Add olive oil, ½ cup flour, and 1 Tbs salt; mix until creamy. Add additional flour, ½ cup at a time, and knead in mixer until dough is smooth but not sticky (about 10 minutes).

2.      Form dough into a ball, put in lightly oiled bowl, and turn to coat with oil. Cover bowl with towel or plastic and let rise at room temperature until doubled in bulk (about 1 hour). Divide dough into 4 balls, kneading as you shape them.

NOTE: If freezing or refrigerating dough, after step 2 (first rise), wrap each ball in aluminum foil, and freeze up to 2 weeks or refrigerate up to 4 days. To re-use, thaw in refrigerator, then following steps 3-5 to complete.

3.      Place dough balls in bowl and cover with towel. Let rise (second rise) until doubled in bulk, about 45 minutes.

4.      Preheat oven to 450F. Flatten each ball and gentry roll on floured surface, until about 8 inches in diameter (smaller if you like a thicker crust). Place rounds on flour-dusted baking sheet.

5.      Add toppings, and bake until edges are golden brown (about 10 minutes). 

Prosciutto, Zucchini and Caramelized Onion White Pizza on Whole Wheat Crust

¼ recipe Whole Wheat Pizza Crust (1 dough ball)
2 tsp olive oil
¼ cup part-skim ricotta cheese
1 ounce part-skim mozzarella, sliced
½ large white onion, sliced and caramelized
2 ounces prosciutto, sliced and torn into small strips
1 cup zucchini, sliced
1.5 oz (a handful) Parmesan cheese, shredded
Freshly cracked black pepper

With back of a spoon, spread ricotta and about 1-2 tsp olive oil over rolled-out pizza dough. Layer prosciutto, mozzarella, onions, and zucchini strips. Top with parmesan cheese and black pepper. Bake at 450F for about 10 minutes, until crust edges are golden brown and cheese begins to brown.

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