Whole Wheat Pizza Dough

Lane and I have been on a pizza kick lately. It’s kind of our “leftover” day meal. We’ll throw whatever is in the fridge on a pre-made pizza crust and just throw it in the oven. (Our favorite so far has been our brisket pizza!!)  The only problem is that I kind of hate the pre-made pizza dough. We are really trying to be conscious of processed foods and that dough screams processed!

So, while I’ve made pizza dough a hundred times before, (I teach my students how to make it at school!) I’ve never worked with whole wheat flour before so that was where I was a little apprehensive. All in all, it worked out well! The recipe makes enough for one think crust pizza or two thin crust pizzas. I made the thin crust and put one in the freezer. All you have to do to thaw it out is put in in the fridge for about 18 hours and then let it sit out for a few before you get ready to cook it.

Whole Wheat Pizza Dough from AllRecipes.com

• 1 teaspoon white sugar
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon active dry yeast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 cups whole wheat flour
• 1 1/2 cups all-purpose flour

Directions

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan.  Pre-bake for about 5-6 minutes.
5. Remove from oven and top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
6. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Eggplant Parmesean and Mediterranean Salad

I once again had the opportunity to make and take dinner to Karen and Tully as they are adjusting to life with a newborn. Because it was a Friday during Lent, I had to think outside of the box and create a meatless entree that was still really yummy. I have recently found a new love for eggplant so it was a natural decision to make eggplant parmesean. I served it with a mediterranean salad and Bakerella's Peach Crunch Cake. This recipe was a bit of a time consuming one, but luckily had Friday off so I just took my time.  Sadly, I never tasted the final product, so I can't tell you if it was good or not, but Karen said it was the best meal she'd ever tasted so hopefully it was ok! I am going to make it for Lane this Friday and will report back. 

Eggplant Parmesean from Annie's Eats

For the eggplant:
1 lb. globe eggplant, cut crosswise into ¼-inch thick rounds
1½ tsp. kosher salt
6 oz. high-quality white bread, torn into chunks
1½ oz. freshly grated Parmesan cheese, about ¾ cup
Pinch of salt
1 tsp. pepper, divided
¾ cup all-purpose flour
3 large eggs
3 tbsp. vegetable oil
For the tomato sauce:
1½ (14.5 oz) cans diced tomatoes (I used 2 cans of Muir Gardens Organic)
1 tbsp. extra-virgin olive oil
2 cloves garlic, minced or pressed
¼ tsp. red pepper flakes
¼ cup fresh basil leaves, coarsely chopped (I used dried basil)
Salt and ground black pepper

4 oz. shredded mozzarella cheese (about 1 cup)
½ oz. freshly grated Parmesan cheese (about ¼ cup)
Fresh basil leaves, torn, for garnish

To prepare the eggplant, toss the eggplant slices with the kosher salt in a large bowl until combined. Transfer the salted eggplant to a colander and set the colander over the now empty bowl. Let stand until the eggplant releases at least 1 tablespoon liquid, 30-45 minutes. Spread the eggplant slices on a triple thickness of paper towels (or layers of clean kitchen towels); cover with another triple thickness of paper towels. Press firmly on each slice to remove as much liquid as possible. Wipe off any excess salt.

While the eggplant is draining, place a rimmed baking sheet in the oven and preheat to 425˚ F. Pulse the bread in a food processor to fine crumbs (about 30 1-second pulses). You should have about 3 cups. Transfer the crumbs to a pie plate and mix in the cheese, salt, and ¼ teaspoon pepper; set aside. Wipe out the bowl of the food processor.

Combine the flour and ¾ teaspoon pepper in a large zipper lock plastic bag; shake to combine. Beat the eggs in a second pie plate. Place about half of the eggplant slices in the bag with the flour; seal and shake to coat. Remove the slices, shaking off the excess flour. Dip in the eggs, letting the excess run off. Coat evenly with the bread crumb mixture. Set the breaded slices on a wire rack. Repeat with the remaining eggplant until all the slices are breaded.

Remove the preheated baking sheet from the oven. Add the vegetable oil to the sheet and tilt to coat evenly. Place the breaded eggplant slices on the baking sheet in a single layer. Bake until the eggplant is well browned and crisp, about 30 minutes, rotating the baking sheet after 10 minutes and flipping the slices after 20 minutes. Do not turn off the oven after the slices are baked.

While the eggplant is baking, prepare the tomato sauce. Process about half of the diced tomatoes in the food processor until almost smooth, about 5 seconds. Heat the olive oil, garlic and red pepper flakes in a medium saucepan over medium-high heat, stirring occasionally, until fragrant and the garlic is light golden, about 3 minutes. Stir in the processed tomatoes and the remaining diced tomatoes. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until slightly thickened at reduced, about 15 minutes. Stir in the basil and season with salt and pepper to taste.

To assemble the dish, spread ½ cup of the sauce in the bottom of a 2-quart casserole dish. Layer in half of the eggplant slices, overlapping the slices to fit. Spread with another ½ cup of the sauce. Sprinkle with half of the mozzarella. Layer in the remaining eggplant and dot with the remaining sauce, leaving the majority of the eggplant exposed so it will remain crisp. Sprinkle with the Parmesan cheese and the remaining mozzarella. Bake until bubbling and the cheese is browned, 13-15 minutes. Cool 10 minutes, scatter the basil over the top, and serve.

Mediterranean Salad, from Kraft Recipes4 cups mixed salad greens
1 cup chopped plum tomatoes
1 cup coarsely chopped pitted kalamata olives
1 medium avocado, peeled, pitted and chopped
1 pkg. Crumbled Feta Cheese
3/4 cup canned chickpeas (garbanzo beans), drained, rinsed
1/2 cup thin red onion slices
1/2 cup Balsamic Vinaigrette Dressing Make It!
TOSS all ingredients except vinaigrette in large bowl; cover.
REFRIGERATE until ready to serve.
ADD vinaigrette; toss to coat.