White Vegetable Pizza
Here's a way to get pizza lovers to eat their green veggies while eating much less cheese than commercial pizzas have on them – more like the amount you need as the protein of a meal. It's a 50% whole wheat crust you make from scratch; a while garlic sauce; slightly steamed vegetables and grated cheese. Plenty for two hungry people, plus you freeze half the dough for an even easier pizza next time.
Dough
1 1/4 cups wrist-warm water
1/2 tsp sugar
1 tsp dry yeast dissolved in it for 10 minutes or less
Beat in:
2 tbsp. olive oil
1 cup whole wheat bread flour
1 cup unbleached bread flour
Knead in:
enough unbleached flour to make a soft dough
Knead ten minutes or less till it's smooth and elastic.
Set dough to rise, in a buttered china bowl, covered with a cloth till doubled in volume.
(One hour or more in a slightly warmed oven)
White sauce
Crush two cloves of garlic in a press into:
2 tbsp. butter melted in a saucepan
whisk in:
1/2 tsp salt
1 tbsp dijon mustard
1/4 tsp white pepper
1 cup milk
Stir over low heat till thickened. Cover and let cool.
Asparagus or other veggies
Blanch about four cups of bite-size pieces in boiling water for one minute. Or steam them for a short time, till tender-crisp.
(Zucchini doesn't need blanching)
Drain, run cold water over them. Set aside.
Pizza
Punch down risen dough.
Divide dough, freeze half (ready to make a pizza after thawing to room temperature)
Stretch the dough over the back of one hand.
Spread dough over a greased cookie sheet.
Spread the white sauce over the pizza.
Distribute the vegetables.
Grate white cheddar, mozzarella and parmesan cheese over top.
Bake less than 15 minutes in a pre-heated 450 degree oven.
Here's a way to get pizza lovers to eat their green veggies while eating much less cheese than commercial pizzas have on them – more like the amount you need as the protein of a meal. It's a 50% whole wheat crust you make from scratch; a while garlic sauce; slightly steamed vegetables and grated cheese. Plenty for two hungry people, plus you freeze half the dough for an even easier pizza next time.
Dough
1 1/4 cups wrist-warm water
1/2 tsp sugar
1 tsp dry yeast dissolved in it for 10 minutes or less
Beat in:
2 tbsp. olive oil
1 cup whole wheat bread flour
1 cup unbleached bread flour
Knead in:
enough unbleached flour to make a soft dough
Knead ten minutes or less till it's smooth and elastic.
Set dough to rise, in a buttered china bowl, covered with a cloth till doubled in volume.
(One hour or more in a slightly warmed oven)
White sauce
Crush two cloves of garlic in a press into:
2 tbsp. butter melted in a saucepan
whisk in:
1/2 tsp salt
1 tbsp dijon mustard
1/4 tsp white pepper
1 cup milk
Stir over low heat till thickened. Cover and let cool.
Asparagus or other veggies
Blanch about four cups of bite-size pieces in boiling water for one minute. Or steam them for a short time, till tender-crisp.
(Zucchini doesn't need blanching)
Drain, run cold water over them. Set aside.
Pizza
Punch down risen dough.
Divide dough, freeze half (ready to make a pizza after thawing to room temperature)
Stretch the dough over the back of one hand.
Spread dough over a greased cookie sheet.
Spread the white sauce over the pizza.
Distribute the vegetables.
Grate white cheddar, mozzarella and parmesan cheese over top.
Bake less than 15 minutes in a pre-heated 450 degree oven.
