Give me a pizza that!
Aww yeeee. (Am I the world’s corniest person or what?)
I have a confession to make. I’m actually at my econ review session right now and I may or may not be multitasking by reading some of those super silly iPhone autocorrect screenshots.
And I may or may not have nearly just peed my pants laughing. Right in the middle of a very somber debate about tax cuts. Oopsies.
Anyway.
I’m a little too easily distracted.
I was supposed to go to Jack London Square in Oakland yesterday, but a series of events skewed those plans, and I compromised with my friend Alex to make pizza instead.
As usual, I supplied the dough (recipe at the bottom - it’s supaaa easy) and Alex went and got the toppings.
What a cute little sous chef he makes! Eh, maybe not so little.
A very unflattering picture of me chilling with an onion and Optimus Prime in the background.
That onion was the only thing I actually sliced; I may or may not have bullied Alex into prepping all the veggies for me.
And while I was slicing the onion, I asked him to spread some red sauce on the pizza dough, only to turn around…
And find him spreading it all on with his fingers. As in, reaching in the jar and glob-globbing it all over.
*siiiigh*
At least I didn’t ask him to caramelize the onions. The horrors of what that may have produced…
The best part of all of this prep was that I only supplied the dough and caramelized some onions! Don’t worry Momma, I said my “please” and “thank you”s.
(I’m not actually a mean person, I promise.)
My veggie-only version with whole wheat crust, red sauce, caramelized onions, potatoes, green bell pepper, mushrooms, low-fat mozzarella cheese, and S&P.
Alex’s version included all of the above, just with turkey breast added on.
How puuuurty.
A little trick of mine: If you put cheese on top of your toppings, it helps to hold them down when you bite into your slice. What a ba-geeenius!
Popped into the oven at 425 degrees for 20 minutes, and these babies were done!
Homemade pizza? No big. *brushes dirt off shoulder*
And of course we had to break out the Two Buck Chuck!
So flattering.
And even though I didn’t do anything to actually “make dinner” (since it was Alex who did all the chopping and the topping… hey! that rhymes!), he volunteered to make me breakfast.
How am I supposed to say no to that?!
Leftover potato, green bell pepper, mushrooms, mozzarella cheese, and eggs all scrambled up nicely with a side of fruit.
Everyone, on a count of three, cue the “awww”!
Whole Wheat Pizza Dough
- 2 3/4 cups lukewarm water
- 1 1/2 tbsp granulated yeast
- 3 tsp salt
- 1 tbsp sugar
- 1/4 cup extra virgin olive oil
- 6 1/2 cups unbleached whole wheat flour
- Mix all of the ingredients together except for the olive oil and the flour. Let sit for about 10 minutes.
- After 10 minutes, the yeast should have activated, and the mixture should look thick and bubbly.
- Stir in olive oil.
- Gradually mix in the flour about 1/2 cup at a time with a wooden spoon or a dough hook.
- Add more warm water about 1/8 cup at a time if too dry.
- When the dough is sticky but elastic, and no longer sticks to the side of the bowl, gather into a ball and place in a lightly oiled bowl.
- Cover the bowl and let rise in a warm, draft-free place (about 2 hours).
- Punch down the dough and re-gather into a ball.
- The dough makes about 2 full-size pizzas, and can be refrigerated up to 3 days.
