This was an exciting accomplishment! AND a chance for me to use the new Kitchen-Aid! I used this recipe for the dough, and made it into two mini-pizzas, each with unique toppings.
For the dough
1 cup whole wheat flour
1 cup regular flour
1 package quick-rising yeast
1 teaspoon salt
½ teaspoon sugar
¾ cup hot water (approximately 115°F)
1 tablespoon extra-virgin olive oil
Combine ingredients except hot water and olive oil in mixer bowl – whisk together. Put mixer on “stir” – stir in water combined with oil gradually until it forms a ball in the middle. When that happens, turn up to 2 for one minute to knead.
Remove dough, lay on floured surface, and cover with Pam-sprayed wax paper. Let rest for 20 minutes or more.
Preheat oven to 500, and put a pizza stone in the oven.
Roll out on floured service with a rolling pin. (I combined the dough into two balls so I could do two mini-pizzas). Top pizzas with toppings (see below) and put onto pizza stone. cook for 11-14 minutes or until crust is crispy. Serve!
Toppings
For pizza #1: caramelized onions (if you don’t have extras on hand, it’ll take a good 45 minutes), fresh basil, goat cheese
For pizza #2: salami, pizza sauce (I did a quick homemade one using spices and tomato puree), fresh basil, kalamata olives, red pepper flakes, fresh mozzarella
I made this one a couple of weeks ago, and it was super tasty. This would be good on your homemade crust!
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Double Mushroom Pizza
Yield
4 servings (serving size: 2 wedges)
Ingredients
1 (10-ounce) whole wheat Italian thin pizza crust (such as Boboli)
Cooking spray
1 1/2 teaspoons olive oil, divided
1 (8-ounce) package presliced cremini or button mushrooms
1 (6-ounce) package presliced portobello mushrooms, coarsely chopped
1 1/2 teaspoons chopped fresh thyme
3 garlic cloves, minced
3/4 cup 2% reduced-fat milk
2 tablespoons all-purpose flour
3 tablespoons grated Asiago cheese
1/4 teaspoon freshly ground black pepper
1 large plum tomato, thinly sliced
1 cup (4 ounces) shredded part-skim mozzarella cheese
Preparation
1. Preheat oven to 375°.
2. Place pizza crust on a baking sheet coated with cooking spray. Bake at 375° for 5 minutes. Remove crust from oven (do not turn oven off); set crust aside.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; add 1 teaspoon oil to pan, swirling to coat. Add mushrooms to pan; sauté 8 minutes or until moisture evaporates. Stir in thyme; spoon mushroom mixture into a bowl.
4. Add remaining 1/2 teaspoon oil to pan, and reduce heat to medium. Add garlic to pan; cook 45 seconds. Combine milk and flour in a small bowl, stirring well with a whisk. Add milk mixture to pan; cook 2 minutes or until thick, stirring constantly. Add Asiago and pepper, stirring until cheese melts.
5. Spread sauce over crust, leaving a 1/2-inch border. Top evenly with mushroom mixture, tomato slices, and mozzarella. Bake at 375° for 10 minutes or until cheese melts and begins to brown. Cut pizza into 8 wedges.
Nutritional Information
Calories:365
Fat:12.3g (sat 6.4g,mono 4.4g,poly 0.4g)
Protein:19.9g
Carbohydrate:11.1g
Fiber:7.5g
Cholesterol:24mg
Iron:2mg
Sodium:523mg
Calcium:379mg
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