Thursday, July 24, 2014 Tammuz 26, 5774

Get Lost in the Sauce: It’s Pizza Time!

April 23, 2014
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With the exception of Passover, everyone’s favorite carb-loaded delicacy delights all year long. Below is a recipe for whole wheat pizza dough and another for a roasted vegetable pizza.

Whole Wheat Pizza Dough
1 tsp. sugar
1 and 1⁄2 cups warm water (110˚F/45˚C)
1 Tbsp. active dry yeast
1 Tbsp. olive oil
1 tsp. salt
2 cups whole wheat flour
1 and 1⁄2 cups all-purpose flour

In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.

Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together.

Tip dough out onto a surface floured with the remaining all-purpose flour and knead until all of the flour has been absorbed and the ball of dough becomes smooth, about 10 minutes.

Place the dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crusts, or leave the dough whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

Preheat the oven to 425˚.

Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust.

When the circle has reached the desired size, place on a well-oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats or vegetables.

Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Roasted Vegetable Pizza
Courtesy of Ronnie Fein’s Hip Ko­­sher — 175 Easy-to-Prepare Re­cipes for Today’s Kosher Cooks
1 medium portobello mushroom cap, cut into 3⁄4-inch chunks
1⁄2 medium eggplant, about 8 oz., cut into 1⁄4-inch chunks
5 Tbsps. extra virgin olive oil
salt to taste
1 lb. pizza dough
1 small red onion, sliced
3 plum tomatoes, sliced
1⁄3-inch thick
1⁄2 red bell pepper, cut into 1-inch chunks
6 medium asparagus spears, cut into 2-inch pieces
6-8 arugula leaves, torn
2 cups shredded mozzarella cheese (about 8 oz.)
2 Tbsps. freshly grated Parmesan cheese

Preheat the oven to 450˚. If you have a pizza stone, be sure to place it in the oven and preheat it as well.

Place one rack in the top third of the oven, the other rack in the bottom third. 

Combine the mushrooms and eggplant, and toss with 2 tablespoons of the olive oil. Place on a cookie sheet, sprinkle with salt and roast on the top rack for 10 minutes, turning once or twice.

While the vegetables roast, stretch the pizza dough into a 12- to 15-inch circle and place on a pizza stone or lightly-oiled pizza pan or cookie sheet. Prick the dough with the tines of a fork. Brush with 1 tablespoon of olive oil. Set aside.

Add the red onion, tomatoes, red pepper and asparagus to the vegetables, pour in the remaining olive oil and toss the vegetables. Return the vegetables to the oven.

At the same time, slide the pizza dough onto the pizza stone. Bake for 12 minutes. Remove the pizza and the vegetables.

Place the hot vegetables onto the partially baked crust. Top with the mozzarella cheese. Scat­ter the arugula leaves on top. Sprinkle with Parmesan cheese. Bake for another 4 to 5 minutes or until the cheese is hot and bubbly.

Serves 4.

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