One of my remaining animal vices is cheese. For pizza, of course.
Sauceless Cherry Tomato, Portabello, and Shrimp Pizza
- 1½ cup whole wheat flour
- 1 cup white or bread flour
- 1 Tbls gluten (optional)
- 1 cup water
- 1½ tsp (or 1 pkg) active dry yeast
- 1 Tbls sugar
- 1 Tbls malted milk powder (optional)
- 1 Tbls olive oil
- 1 tsp salt
- 1 cup shredded (whole milk) mozzarella cheese
- 1 cup halved cherry or grape tomatoes
- 2 Portabello mushrooms
- 2 Tbls Balsamic vinegar
- 1 Tbls olive oil
- pinch of salt
- 2 Tbls chopped garlic (optional)
- Dissolve sugar in warm water (95˚-105˚).
- Sprinkle in yeast and stir to moisten. Let proof for 5 minutes.
- Add milk powder and olive oil.
- Mix together flour(s) and salt.
- Incorporate half the flour into the wet ingredients. knead for several minutes slowly adding more flour as needed (approximate kneading times: by hand-10 min, kitchenAid- 7 min, food processor- 3-5 min.) here's a good no-nonsense article on kneading dough.
- Let dough rise in large oiled bowl appx 45 min until doubled in size.
- Knead briefly, deflating dough. Separate the dough into 2 pieces. Form each into a ball.
- If using the dough right away, let it sit for an additional 30 min or until roughly doubled in size again. You can refrigerate or freeze the dough if not. Put dough ball in lightly oiled zipper bag squeezing out the air--keep in mind, the dough will continue to rise in the fridge/freezer so gallon-sized bags are best. Bring to room temp before shaping. Refrigerated dough should be used within 3 days for best results. Frozen, within 1 month.
- Using your hands, flatten a ball of dough into a large oval and slowly stretch, pound, and pull, and spin it until towel thin.
- spread a thin layer of tomato sauce, cover w/ shredded mozzarella and any other fillings you might want (sausage, mushrooms, spinach, ricotta, garlic, jalepeños, bacon … you get the idea. fold sides over the middle, pinch ends together, (top w/ garlic, sliced onion, olive oil, mozzarella and/or shredded parmesan or not) and bake on pizza stone (or cookie sheet) @ 450˚ for 15-20 minutes until nicely browned.
- let cool 5 minutes before slicing and serving.
- If you're making it for later, only cook 10 minutes then reheat @ 450 for another 15-20 minutes until heated throughout.
<em>Any amount of whole grain or whole wheat flour can be successfully incorporated (add 1 tablespoon of Wheat Gluten Flour per cup of whole wheat flour for best results).</em>