Honey And Herb Whole Wheat Pizza Food

WHOLE-WHEAT, FLAX AND HONEY PIZZA DOUGH

Steps:

• In a medium bowl, combine flours, flax meal, yeast and salt. Mix well.
• Measure warm water in a measuring cup, stir in olive oil and honey. Pour mixture over dry ingredients and mix using a wooden spoon to form a ball. Turn dough onto lightly floured surface, knead for 2 minutes. Spray another bowl with nonstick spray and place dough inside. Cover with plastic wrap and let rise in a warm place until double in size, about 20 minutes. Meanwhile, spray a 12-inch cookie sheet with nonstick spray and dust with cornmeal.
• When dough has risen, turn out onto a lightly floured surface and, using a rolling pin, roll dough into a 12 inch circle. Transfer dough to prepared pizza pan. Top with pizza toppings and bake for 15 minutes in a 425* oven. Or, prick crust with a fork and baked untopped for 6 minutes. Remove crust from oven, top with pizza toppings and bake for an additional 8-10 minutes.

WHOLE WHEAT PIZZA DOUGH

Steps:

• Proof yeast in a measuring cup with lukewarm water.
• In a food processor add whole wheat and all purpose flours, proofed yeast, oil mixed with honey and salt. Pulse processor to combine all ingredients. Then process until the dough forms a ball on the blade. Remove dough to a large oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes or until dough has doubled in bulk.
• Punch down dough and transfer to a floured board and knead briefly. Divide dough into 4 equal portions and roll each piece into a ball. Place the balls of dough, covered, in the refrigerator for at least 2 hours or overnight. Bring the dough to room temperature before proceeding.
• On a floured board roll and stretch each piece of dough into a 7 to 8-inch circle. Place each circle on a wooden pizza peel or pizza pan and top as desired.
• Preheat oven to 450 degrees F. and bake 7 to 8 minutes per pizza.

HONEY AND HERB WHOLE WHEAT PIZZA

Steps:

• Preheat the oven to 425 degrees.
• In a measuring cup with the water, add the yeast and the sugar. Stir together and set aside.
• In a large bowl (preferably not metal since the yeast can take on a metallic taste) add the honey, olive oil, both types of flour, salt, basil and rosemary. Pour the yeast/water combination into the large bowl with the other ingredients.
• Mix the ingredients together. It's easiest to use a hand bender or a counter-top mixed with a dough hook, but mixing by hand always works too. If you mix by hand, grab a wooden spoon and stir the ingredients until everything is incorporated and the dough forms a ball.
• Let the dough rest in the bowl for 10 minutes. (Just leave it in the bowl and cover it with a clean towel.).
• Sprinkle some flour on the board. Take the dough out and knead by hand for about 5 minutes.
• Pour the teaspoon of olive oil into the palm of your hand and rub all over the ball of dough making sure to cover the entire surface. Place the ball back into the bowl and cover again.
• Sprinkle some cornmeal on the board and take the dough out of the bowl. Roll it out to fit on your pizza pan.
• Once it's to the right size place it on the pan and bake it in the oven for 10 minutes or until it is slightly brown.
• Remove from the oven.
• Add the sauce, cheese and whatever toppings you would like. Bake it for 10 to 15 more minutes or until the edges of the crust are brown and the cheese is bubbling.
• Let it cool for a few minutes then eat up!

WHOLE-WHEAT CHERRY TOMATO AND ZUCCHINI PAN PIZZA

Steps:

• Set a pizza stone or baking sheet on the bottom rack of the oven and preheat to 500 degrees F. Toss the zucchini with 1/4 teaspoon salt in a medium bowl and let sit.
• Spray the bottom of a 9-by-13-inch metal pan with cooking spray. Place the dough on a lightly floured surface and start pressing it into a rectangular shape. Transfer the dough to the prepared pan and press it evenly all the way to the edges. Place the pan on the hot pizza stone and partially bake for about 10 minutes. The bottom should be lightly golden brown and crisp.
• Remove the pan from the oven. Sprinkle the crust with the mozzarella in an even layer. Pat-dry the zucchini and shingle the rounds in a single layer over the mozzarella. Spray the cherry tomatoes with cooking spray and toss with 1/4 teaspoon salt in a small bowl, then top the zucchini layer with the tomatoes, olives and feta. Drizzle all over with the olive oil.
• Return the pizza to the oven and bake until the bottom is deep golden brown and the cherry tomatoes have wilted, 18 to 20 minutes,
• Top with torn basil leaves. Cut into 8 squares.
• Stir together the warm water, honey and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)
• Whisk the flour and 1/2 teaspoon salt together in a medium bowl. Add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. Form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.
• Lightly dust a baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Form the dough into 1, 2 or 4 balls, for large, medium and small pizzas. Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let rest for 30 minutes. The dough can then be shaped and cooked as desired or wrapped well and frozen for up to 1 month. Thaw frozen dough at room temperature, shape and cook as desired.

WHOLE WHEAT YEAST FREE HERBED PIZZA DOUGH

Steps:

• In a large bowl combine flours, cornmeal, sugar, herbs, baking powder and baking soda; Mix well.
• In a seperate bowl mix together yogurt and oil.
• Add yogurt mixture to flour mixture; mix until well combined and a soft dough forms.
• Knead dough lightly, about 1-2 minutes.
• Roll our or press dough evenly in a lightly greased pan.
• Top with toppings and bake at 400F 20 minutes or until done.

HERBED WHOLE WHEAT PIZZA DOUGH

Steps:

• Add all the ingredients (except cornmeal) to the bread machine according to the manufactures directions.
• Select dough cycle, when the cycle is complete, remove dough from machine, punch down.
• Roll dough into circle and place on pan or baking stone.
• Bake in 425 degree oven 10 to 12 minutes or until lightly browned.
• Remove from oven.
• Add desired toppings and bake 10 to 15 minutes more or until edge of crust is golden brown and topping is bubbly.

WHOLE WHEAT AND HONEY PIZZA DOUGH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes.
• Roll dough on a floured pizza pan and poke a few holes in it with a fork.
• Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.