Recipe for Herbed Pizza Dough-Secret Recipe Club

It's been a while since I made homemade dough of any kind.  I was making fresh bread every week for a while but events this year have had me away from home a lot, so no dough making for me recently.  It was therefore easy to pick the recipe from my Secret Recipe Club assignment this month!

Recipe for Squash, Apple and Bacon Pizza

Hope you enjoyed a wonderful Christmas!


Here is a pizza with an amazing combination of flavors. I could (and did) literally eat the sauce of pureed squash/apples/onions, sour cream and bacon with a spoon.  That combination will be featured soon as a stand alone casserole!

Pizza Party!

If you have followed the blog for a while, you know I am a fan of Jeff Hertzberg and Zoe Francois' "Artisan Bread in Five Minutes a Day" and "Healthy Bread in Five Minutes a Day".  After following their recipes on line, I finally bought the books and have had fun making artisan bread following their method for no knead bread.


When I was in Atlanta recently, I had the opportunity to meet the authors and receive a copy of their new book  "Artisan Pizza and Flatbread in Five Minutes a Day". 

Hey, there is something wrong with my wine glass!

Recipe for Pepperoni Portabella Pizza

Here’s a tasty and satisfying idea for a quick lunch that comes in under 250 calories.  

Recipe for Spicy Peanut Chicken Whole Wheat Pizza





This is an interesting combination…spicy peanut sauce, left over from my Grilled Asian Peanut Pork Tenderloin recipe, chicken, cheese, cilantro and scallions.  It’s sort of Thai flavored, although you could really up that by mixing in some Thai fish sauce, but I like it just as written.  If you like more heat, throw on some red pepper flakes.

I made up a batch of my Whole Wheat Pizza Dough last week, so I pulled one dough ball out last night into the fridge to defrost.  You could also use regular pizza dough or a Boboli.

I tried something new, rolling the dough out on parchment paper on top of the pizza peel and sliding the pizza onto the pizza stone using the peel and paper (recommended in the King Arthur Whole Wheat Cookbook).  It made it a lot easier!  I pulled the paper out after 3 minutes because I wanted to be sure the stone had direct contact with the crust for maximum crispness, but it could probably be left in the whole time.

Recipe for Quick and Easy (and Tasty) Whole Wheat Caprese Pizza

Aloha!
Well it is pizza night, and the last ball (small one) of dough was pulled from the freezer last night.  Time to crank up the bread machine and make some more.

My whole wheat pizza dough recipe is here.  But this would also be good on a Boboli pizza crust.   Tonight's inspiration was the hubby's favorite salad-Caprese.  The heirloom tomatoes were on sale, and who could resist!   Some pesto as a base, good moz, and some spinach for added veggies, basil of course, and a squirt of balsamic to finish it off.  Magnifico! 

Pizza Night

Mushroom, turkey sausage, spinach whole wheat pizza

I love having my whole wheat pizza dough ready to be pulled from the freezer for pizza night.  The only request from the hubby regarding toppings for tonight's pizza was for "mushrooms" so I started there-I had some buttons and shiitakes in the fridge.  Also there was some nice turkey Italian sausage in the freezer, so that came out and into the fridge last night with the dough ball.

Dough ball from the freezer

Homemade whole wheat pizza!

Aloha and welcome to my first blog post, I hope you'll enjoy what you find here and I look forward to hearing from you.

Tonight, its pizza for dinner.  I've had success making pizza dough in my bread maker and have been experimenting with increasing amounts of whole wheat flour and lower amounts of white flour.  Part of the reason is for the health benefits of whole wheat versus processed white flour, and because I'm South Beaching it and whole wheat is "allowed" and white flour isn't. (I'm generally a rule follower, but less and less as I get older!)

Whole Wheat Pizza Dough (made in bread maker on dough setting); makes enough for 3-4 ~10 inch pizzas
For 1/3 of dough recipe (one whole pizza crust),  approximately 490 calories, 94 grams carbs, 7 grams fat, 16 grams protein