When thinking about making pizza, I wanted a whole wheat pizza crust to add some extra fiber. A search through the many blogs I read lead me to Amber's blog where she had some great results using the following recipe from Eating Well. I did adapt the recipe slightly by only using 100% whole wheat flour instead of a combination of whole wheat and all purpose. What I love about this recipe is that it was super easy to prepare. No major proofing required and I made everything in my stand mixer using the dough hook attachment. When the pizza was done baking, the crust was nice and crisp, especially after adding a bit of cornmeal to the bottom of my stoneware baking sheet. This is definitely a recipe I'll make again!
To top this wonderful whole wheat pizza dough, I made a chicken, spinach & artichoke topping. Recipe follows.
Whole Wheat Pizza Dough
recipe adapted from Eating Well
recipe adapted from Eating Well
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons)
3/4 teaspoon salt
1/4 teaspoon sugar
1/2-2/3 cup hot water (120-130°F)
2 teaspoons extra-virgin olive oil
1 tablespoon cornmeal
Combine whole-wheat flour, yeast, salt and sugar in a stand mixer to mix.
Combine hot water and oil in a measuring cup. With the stand mixer is 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. Continue mixing until the dough forms a ball, then process for 1 minute to knead.
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.
Preheat oven to 500°F or highest setting.
Sprinkle the cornmeal on the baking sheet (I used my large stoneware baking pan) before placing the pizza dough on the sheet. Top the pizza as desired and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.
I wanted a healthier pizza topping and I've been craving spinach & artichoke dip lately. but rather than making the usual recipe I turn to involving cream cheese, mayo, sour cream, etc, I wanted something healthier.
I previously made this homemade cream of chicken soup recipe which I used for this chicken dish. It keeps nicely and so I had some leftover I needed to use. This homemade cream of chicken soup was a healthier and more flavorful substitution to the cream cheese/mayo/sour cream for my topping and I'm glad I experimented in using it!
1 chicken breast, diced
garlic salt to taste
1/2 cup artichoke hearts (frozen, canned or jarred)
1/2 cup frozen spinach
1/2 tablespoon garlic salt
1/2 cup shredded mozzarella cheese
1/4 cup homemade cream of chicken soup
1/4 cup mozzarella cheese
Heat a pan over medium heat.
Toss garlic salt over chicken breast to season.
Spray pan with cooking spray and saute seasoned chicken.
Continue cooking chicken until done.
While chicken is cooking, combine the remaining ingredients in a bowl, except for the 1/4 cup mozzarella cheese.
Spread this spinach & artichoke topping over the prepared pizza dough.
Top with the sauteed chicken and remaining mozzarella cheese.
Bake in the preheated oven until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.
I've also submitted this dish to the Healthy Family Dinners blogging event since this is a great healthy recipe to make with and for your family! Be sure to check out the roundup HERE around February 15th!