Tim’s mother and granny are visiting us from Virginia. They have graced us since Wednesday, and unfortunately have to fly back tomorrow. Luckily we are spending Mother’s Day with them currently, which is a treat! Since they have gotten to spend a few night with us, we have had some fun cooking for 4 rather than 2. Last night we were talking about ordering pizza, when I realized we should just make our own! I had gotten a new bread cookbook yesterday morning at one of the many garage sales we visited, and was anxious to adapt a recipe to my own.
The crusts on these pizzas are part whole wheat, part white flour. All high-altitude flour, which is a great thing for us! We decided on chicken as a meat topping, but couldn’t agree on what kind-so we made two different ones! The first is sweet italian chicken sausage, portabello and green pepper with a tomato sauce base. The second is barbecue chicken with barbecue and olive oil base. Both were amazing, though I was personally partial to the sausage. I adapted a version of an “in a rush” pizza crust, which turned out beautifully when slowed down a bit (the rushed version calls for the oven to be preheated to 250 for 5 minutes, and the dough rises in the previously warmed oven for 30 minutes-I just left it on the counter for an hour).
I also have been off dairy now since February, so I put Daiya cheese on the slices I planned to eat!!
Oh, and Happy Mother’s Day!!
Half-Wheat Pizza Crust, “In a Hurry”
(makes 2 pizza crusts)
- 1 cup warm (110-115 degree) water
- 2 ½ tsp active dry yeast
- 1 ½ cups all-purpose flour
- 1 ½ cups whole wheat flour (plus a dash more for kneading/correct consistency)
- 2 tsp salt
- You can either do this by hand or with a mixer and bread hook. If using mixer, place yeast and water in mixing bowl off the start. If using hands, just use a large bowl.
- Put the warm water in bowl, sprinkle yeast over top and let sit for 5 minutes.
- Add flour and salt, either mix with hands or turn to moderate speed on mixer.
- Once the mix becomes roughly incorporated, either mix by hand or on low setting for 5 minutes until smooth.
- At this point I added a bit of water because my dough was dry, but that might not be necessary for you!
- Form into two balls, let rise about 1-1 ½ hours until doubled.
- Use as directed below!
Two Variations of Chicken Pizza
- Full recipe of Half-Wheat Pizza Crust.
- Corn Meal for dusting pan
- One small can tomato sauce
- .5 lb Sweet Italian Chicken Sausage, out of casing and cooked to brown
- Sautéed portobello and green pepper (we used two small portobello caps and ½ a green pepper)
- .5 lb chicken breast or cutlets, cubed and cooked through
- Mozzarella cheese (mozzarella style daiya cheese for me!
- Any toppings you like!
- Preheat oven to 500 degrees.
- Sprinkle two baking sheets with corn meal.
- Take your risen dough and use a rolling pin to spread just under the length and width of the pan. Mine was an inch from the sides of an average cookie sheet.
- Spread tomato sauce on one dough, all the way around but leave ¼ inch on rim to act as crust.
- Mix a ratio of 1:3 olive oil:barbecue sauce for the second dough. Spread in same was as before.
- On the tomato based pizza, spread the chicken sausage evenly, then the portobello, then the green pepper. Top generously with cheese.
- On the barbecue based pizza, first mix the cooked chicken with enough barbecue sauce to coat generously then spread the chicken on the pizza. Top with cheese.
- Place pizzas in oven for 7-11 minutes, or until bubbly and beginning to brown!
- Follow first few steps and top with whatever you want, and bake at same temp for same time!