Cooking is not one of the things I enjoy however I do think eating healthy is hugely important so I’m always on the lookout for simple, healthy and fast meals.
My demand for these simple and fast recipes is that they actually taste good so once I find one that meets my “I’m-not-a-chef-but-it-looks-like-I-am” requirements it usually becomes a staple in my (very small) repertoire.
A few years ago I discovered a recipe for whole-wheat pizza dough and was blown away by how easy it was to make. From start to finish it takes about 25 minutes (including time to rise) before it is ready to hit the oven. It is a thinner crust which makes for a mean Margarita pizza.
To make 12 ounces dough:
- 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
To make 1 pound dough:
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1 package quick-rising yeast, (2 1/4 teaspoons), such as
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 3/4 cup hot water, (120-130°F)
- 1 tablespoon extra-virgin olive oil
1) Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Then combine hot water and oil in a measuring cup. With the motor 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 it’s too sticky, add 1 to 2 tablespoons flour. Keep this up until the dough forms a ball, and then knead (in mixer) for 1 minute.
2) 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. (See how easy is that?)
3) Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F or highest setting. Roll and top the pizza with whatever you choose and bake the pizza for 10 to 14 minutes until the base is golden and crisp. (Make sure to move the dough to the pizza stone before you top it otherwise transferring it to the stone can be a disaster!)
As mentioned I am not a chef however one thing I absolutely love in my kitchen is our pizza stone. You definitely don’t need a super expensive one, the $20 variety works wonders and you can use it for heating up loads of other things (we use ours to heat up naan for curry!).
Recipe is from Eating Well.