Ambrosia nectar? Psh. NO. Cheese is clearly the food of the gods!
Cheese on pizza?
Good cheese on HOMEMADE pizza?
The best! Especially when said pizza is made with a whole wheat crust and a million tons of veggies! A perfect meal for a chilly fall day (because YAY! Fall has arrived in Salem, with rain and chilly weather. My favorite!). Besides, what better thing could you think of to do on a Wednesday night with your roomie, besides making homemade pizza? Right. Nothing, that’s what we thought.
And then you can have a carpet picnic in your strangely bedouin-looking apartment, which is clearly awesome due to the number of tapestries, and conveniently large amount of floor space, ridiculously conducive to roomie yoga and pilates. And floor picnics. Apparently we really like spending time on the floor… who needs furniture?! Psh. Besides. We have nice carpet.
Anyway… I’m tired and therefore rather tangential (although when am I not?! I’m either being tangential or parenthetical. Clearly it’s part of my charm and therefore why you love me enough to put up with this blog and its blather, haha). But aside from being tangential, this pizza was delicious! Especially since Kira and I were all relaxed from yoga, and all we had to do toss on the toppings and fling it into the oven for 15 minutes. Delicious dinner, practically pre-made? Yes. Be jealous.
But just so that you don’t have to be too super jealous… I’m sharing the recipe! Aren’t I nice :) Here it is! I’m posting what we did/toppings used, although it’s extremely flexible. Sort of one of those recipes that can be adapted to whatever you find in your fridge that looks like a tasty combo. Kira and I are defs putting this on the dinner rotation—our plan is to make dough in advance and freeze it.
Whole Wheat Pizza with Veggies!
Serves 2. Ish. We were hungry. Adapted from here!
- 1/3 cup warm water
- 1 tbsp honey
- 1 envelope active dry yeast
- 1 c whole wheat pastry flour
- 1/2 tsp salt
- 1/2 tbsp cornmeal
Mix water (not too hot—we don’t want to kill the yeasties), yeast, and honey, and let sit for 10. While this is frothing, mix the salt and whole wheat flour together. When the yeast is ready, mix in the flour until the dough forms a ball. Turn it out onto a lightly floured surface and knead for 1-2 minutes. Feel free to add more flour if the dough is too sticky. Leave in a warm spot and let rise for 20-30 minutes, covered. (We refrigerated ours overnight and then used it—this is also fine)
Preheat the oven to 425. Sprinkle cornmeal on pizza-baking device of your choice (we used a cookie sheet). Roll the dough out thinly and top away!
Ours featured a few rogue mushrooms, an orange bell pepper, cherry tomatoes in the veggie department. We brushed the top with olive oil and a bit of garlic, and sprinkled on grated mozzarella and some fresh basil, courtesy of Watson the Basil Plant/Pet. I highly recommend this combo, it was EPIC!
Bake for 15-20 minutes on the lowest rack (ours was more like 12, but our crust was starting to brown rapidly, so we took it out), or until crust is browning and cheese is bubbly.
Eat. Love. Food coma!