I had a hankering for pizza night last week, so I took to it and used the fig spread (see previous post) to make 2 pizzas: one version for the meat-loving boyfriend and the other veg option for me! The flavors meld so beautifully together, but the hardest part about this is the dough; getting it right is an art form. If you have good, easy tips on how to make a fine crust, please chime in!
Otherwise, here's what you'll need:
For the dough
2.5 cups Whole wheat flour
1/2 packet active yeast, or 1 teaspoon (optional- but if it doesn't rise, it's not going to be that awesome. Check out my spelt crust-beet sauce-tofu ricotta pizza I made without any yeast. It was healthy...)
1.5 cups water
2 tablespoons olive oil
2 tablespoons flax meal mixed with 4 tablespoons water (great egg sub.)
1 teaspoon salt
In a small bowl, dissolve yeast in water and let sit for 10 minutes until creamy. In a separate bowl, bring together all the ingredients, adding in the yeast. Stir, mix, mix, stir. Cover the bowl and let it sit for up to an hour to let it rise. Meanwhile preheat the oven to 350. After an hour or so, split the dough in 2 equal portions and roll it out, knead, and flatten on a flour-sprinkled surface. Sprinkle some cornmeal on a bake sheet or pizza pan and lay down the dough. Bake it for 7 minutes or so...
Then take it out of the oven and top with these:
Toppings:
Goat cheese (crumbled, herbed, creamy, doesnt matter)
Arugula, dressed in olive oil and balsamic
Fig Spread
Sliced figs (optional)
Prosciutto (optional)
Lay down the fig spread like sauce, covering the pie. Then pile on the goat cheese. Place in the oven for 15-20 minutes. Then, top it off with freshly dressed arugula. Since you have enough to make 2 pizzas, you could customize one for meat lovers like I did, and add on the prosciutto. In any case, figs + goat cheese = delight.
Love pizza night!
Otherwise, here's what you'll need:
For the dough
2.5 cups Whole wheat flour
1/2 packet active yeast, or 1 teaspoon (optional- but if it doesn't rise, it's not going to be that awesome. Check out my spelt crust-beet sauce-tofu ricotta pizza I made without any yeast. It was healthy...)
1.5 cups water
2 tablespoons olive oil
2 tablespoons flax meal mixed with 4 tablespoons water (great egg sub.)
1 teaspoon salt
In a small bowl, dissolve yeast in water and let sit for 10 minutes until creamy. In a separate bowl, bring together all the ingredients, adding in the yeast. Stir, mix, mix, stir. Cover the bowl and let it sit for up to an hour to let it rise. Meanwhile preheat the oven to 350. After an hour or so, split the dough in 2 equal portions and roll it out, knead, and flatten on a flour-sprinkled surface. Sprinkle some cornmeal on a bake sheet or pizza pan and lay down the dough. Bake it for 7 minutes or so...
Then take it out of the oven and top with these:
Toppings:
Goat cheese (crumbled, herbed, creamy, doesnt matter)
Arugula, dressed in olive oil and balsamic
Fig Spread
Sliced figs (optional)
Prosciutto (optional)
Lay down the fig spread like sauce, covering the pie. Then pile on the goat cheese. Place in the oven for 15-20 minutes. Then, top it off with freshly dressed arugula. Since you have enough to make 2 pizzas, you could customize one for meat lovers like I did, and add on the prosciutto. In any case, figs + goat cheese = delight.
Love pizza night!
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