Food for Fuel: Homemade PizzaJuly 13, 2008 at 8:44 pm | Posted in Food, Nutrition, Pizza | 11 Comments
It’s been a fairly chill weekend and I’ve had lots of time to cook, so after the earlier discussion about cheese, I decided I wanted to make pizza. Pizza is one of my favorite foods and I make it fairly often, but I experiment with toppings and my pizzas are never the same.
I start with an all-natural 100% whole wheat crust. I use this recipe but instead of prebaking the crust, I bake it raw with the toppings on it at 425*. Prebaking the crust will make it nice and crispy, if you prefer your pizza that way. I’ve also been using white whole wheat flour for half of the flour. White whole wheat flour is still 100%, but goes through a process to make it a little lighter. This recipe makes a pretty big pizza, so if I’m cooking for myself I usually separate the dough into three balls, using one and freezing the other two. However, I wanted leftovers for work tomorrow, so tonight I just separated the dough into two balls. This crust is delicious, but it is not a fluffy, doughy crust. It is thin, slightly chewy, and the pizza toppings definitely take precedence over this very healthy bread component.
My toppings tonight included the following:
- A little brushing of olive oil
- Garlic, rosemary, capers, and basil all chopped together
- Fat free ricotta cheese
- Baby spinach
- Red onion and shallot
- Shredded Swiss and shredded fat free mozzarella
It looks like a lot of toppings, but I was actually tempted to add more. It was my first time using a few of those ingredients on pizza (asparagus!), but it came together beautifully in one of my most flavorful combinations yet. I think it was the chopped capers and rosemary, or maybe the creamy texture added by the ricotta.