I definitely don’t write about healthy eating as much as I talk and think about it in life. I should start doing it more since it’s a HUGE part of what I think about when it comes to food. One of my all-time favorite things to eat is pizza – not the kind you find at Round Table – but real pizza with hand-made crust and wholesome, fresh ingredients. It’s not that easy to come across, and I always think about making it, but for some reason I never quite get around to doing it. With a week or so off work for the holidays I finally made the time – and this pizza is the result. I searched for a good whole wheat pizza dough, but found that most recipes included white flour (the evil flour) ; ) and I really didn’t want to compromise. It’s not that I never use white flour – in fact I use it a lot – it’s just that I wanted a healthy crust that I can use over and over, just so I can eat pizza a LOT and feel good about it!
Fortunately, I came across Whole Wheat Pizza Dough from Wolfgang Puck and was attracted to that one out of all the ones I came across because it was so simple and it didn’t waiver on the whole wheat. I like the way it turned out, but I’m still going to play with the recipe next time to see if I can add a little Garlic Girl twist. But the best thing about this pizza is that it’s healthy and the toppings make this dish amazing (at least I think so).
Anyway, this is my last post for 2009. I wish everyone a prosperous new year and hope we get to share lots of good food in 2010!
Garlic Girl’s Arugula and Asiago Whole Wheat Pizza
Serving 1-2 small pizzas (but there’ll be enough dough for 4 small pizzas)
Ingredients
Wolfgang Puck’s Whole Wheat Pizza Dough
3 + 3/4 cups whole wheat flour
1 cup cool water
1/4 cup warm water
1 package active yeast (or 2 1/2 teaspoon)
1 tablespoon honey (I used pure maple syrup)
pinch of salt
1 tablespoon extra virgin olive oil
Topping
2 cups baby spinach leaves or arugula
4 Italian sausage, cooked and chopped or broken in small pieces (note: you can cook and slice thinly, or roughly chop. You can even remove from casing before cooking so you don’t have to cut up).
1 cup mozzarella cheese, shredded
1/2 cup goat cheese, crunbled
1/2 cup asiago cheese, shredded
juice of half a lemon (optional)
splash of olive oil
pinch of salt and freshly grated pepper to taste
1 clove garlic, thinly sliced
1 clove garlic, gently smashed (to rub in bowl before tossing spinach)
Preparation
Dough
note: I didn’t use a food processor. I mixed and kneaded the dough by hand (it was sort of therapeutic). I’m not sure if it comes out better the other way. I liked the consistency, but then again I’m used to eating a lot of whole wheat/grain.
Dough Preparation (from WP website):
In a small bowl, dissolve the yeast in the warm water. Add the honey and let sit for 5 minutes, until foamy.
Put the flour in a food processor fitted with the stainless-steel blade. Mix the 1 cup cool water with the olive oil and salt. With the motor running, pour the olive oil mixture and the yeast slowly in through the feed tube. Process until the dough forms a ball that rides around on the blade.
Transfer the dough to an oiled bowl, cover with plastic wrap, and let rise until double in bulk. Punch down the dough and knead it on a lightly floured surface for 1 minute. Divide the dough into 4 equal portions and roll them into tight balls. Place on a tray, cover with a damp towel, and let rest for several hours or overnight in the refrigerator before use.
Roll or stretch each ball of dough into a 7-to-8-inch circle. Place the circles, one at a time, on a wooden peel or on a baking sheet and build the pizza as desired.
Topping
In medium mixing bowl, pour about a teaspoon of extra virgin olive oil in bottom and then rub raw garlic all around through the oil and around the bowl.
Add the arugula, a little pepper, a little salt – and the lemon juice. Toss thoroughly and set aside.
Pizza
Once you’ve spread the dough out on a pizza pan (I used a round stone), you’re ready to add the topping. First the sprinkle the goat cheese from the middle until 1 inch before the edge. Now the Asiago….and then the Mozzarella. The last layer before putting in the oven is the sausage.
Bake at 500 degrees F for about 10 minutes, until the cheeses have melted and the crust looks golden brown on the edges. Now the fun part: Remove and top the pizza with the Arugula. Cut in 6 or 8 slices with a pizza cutter.
Serving suggestion: Get a nice glass of wine, sit down with someone you love and enjoy this healthy and delicious pizza. I like to pile the arugula on each slice and sort of fold it New York Style (even though it’s nothing like NY pizza). I just like the idea of eating wonderful greens with pizza!
Don’t forget to add anything – and everything – you like. Next time, I’ll put a layer of thinly sliced garlic just because I was looking for a little more of that garlic bite!
Happy New Year!
Chef Chuck
Nina this pizza is very attractive, the asiago, arugula, and sausage! I feel the same way about the importance of eating healthy foods. Looks deletable! One ice cold beer and I am set!
Chef Chuck
How can I forget, Have a happy and healthy, New Year!!