Tonight’s Menu: Whole-wheat pizza with chicken, pesto, artichoke and roasted red peppers
Who doesn’t love pizza?! Oh, but all that fat could leave you feeling guilty for days. Making small improvements to this classic will not only set your mind at ease, your heart will thank you too. Plus, the whole-grain content will leave you feeling fuller longer!
1 tbsp. honey
1 1/4 c. warm water
1, 1/4 oz pack yeast
1 1/4 c. all-purpose flour
2 c. whole wheat flour
1 tsp salt
1/4 c. olive oil
Dissolve the honey in water and add the yeast. Let sit until the yeast foams slightly (approx. 5 minutes).
In a separate bowl, combine all-purpose and whole-wheat flours.
Combine 3 c. of the flour mixture and salt in a bowl. Pour in the yeast mixture and olive oil.
Knead the flour mixture by hand, gradually adding enough of the remaining flour mixture so that the dough is no longer sticky. Continue kneading until the dough is smooth and elastic (approx. 10 minutes).
Shape the dough into a ball and put in a large oiled bowl, turn the dough to coat it with oil.
Allow to rise in a warm location until doubled in size (approx. 45 – 60 minutes).
Punch down the dough and divide into 2 sections. Roll each section into a ball.
Flatten each round into a 12″ circle using your hands or with a rolling-pin, stretching out as necessary to achieve a thin dough.
Top the prepared crusts with your favorite toppings.
My favorite combination is crushed tomatoes, pesto, low-fat mozzarella cheese, roasted red peppers, chicken breast slices and artichokes.
After you add your desired toppings allow each prepared round to rest in a warm location for 15 minutes.
Bake in a 475° oven until crust is golden brown, approx. 20 minutes.
Buon appetito! xo