WHOLE-GRAIN SALAMI AND MOZZARELLA PIZZA
The thinly sliced salami on this fiber-packed pizza gives the same salty-fatty satisfaction as chunkier pizza toppers without the extra calories and fat.
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 4 servings (two 11-inch pizzas)
Number Of Ingredients 17
Steps:
- Set a pizza stone or a baking sheet on the middle rack of the oven and preheat to 500 degrees F.
- Divide the pizza dough into 2 balls. Put one ball on a heavily floured surface and roll and shape into a thin 11-inch circle with a thicker edge. Transfer to a floured pizza peel or floured upside-down baking sheet. Spread half the pizza sauce evenly on the dough round. Top with 3 slices of salami and half the cheese. (Make sure the dough, with all its toppings, can slide back and forth easily on the pizza peel; if not, add more flour.)
- Carefully slide the dough onto the hot pizza stone (the dough may not be perfectly round when it slides onto the stone). Bake until the bottom of the crust is lightly browned and very crisp and the cheese is melted, about 7 minutes.
- Remove the crust from the oven, top with basil and sprinkle with some crushed red pepper. Cut into 4 pieces. Repeat with the second ball of dough and remaining toppings.
- Bring 2 cups of water to a boil in a small pot. Add the bulgur and quinoa and simmer for 10 minutes. Transfer the grains to a fine-mesh strainer and hold under cold running water to stop the cooking. Let the grains drain in the strainer for 15 minutes, then spread them out on a thick layer of paper towels to absorb any extra moisture. Meanwhile, coarsely grind the flaxseeds in a spice grinder, just to break them open.
- Stir together the warm water, agave 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. When the dough starts to come together, mix in the cooked grains, ground flaxseeds and sunflower seeds; 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. Flour your hands periodically to prevent sticking. Form the dough into one single ball or divide it into smaller balls. Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let the dough rest for 30 minutes. After the 30 minutes, the dough can be shaped and cooked as desired.
Nutrition Facts : Calories 480, Fat 20 grams, SaturatedFat 8 grams, Cholesterol 40 milligrams, Sodium 800 milligrams, Carbohydrate 51 grams, Fiber 10 grams, Protein 23 grams, Sugar 4 grams
MULTIGRAIN PIZZA CRUST RECIPE
I got this recipe from "The Secrets of Fat-free Italian Cooking" by Sandra Woodruff. It's very tasty, easy to make in a bread machine, and very filling!
Provided by thebronwen
Categories Breads
Time 45m
Yield 1 pizza crust, 8 serving(s)
Number Of Ingredients 10
Steps:
- Place 3/4 C of the flour and all of the cornmeal, wheat bran, oats, yeast, and salt in a large bowl, and stir to mix well.
- Place the water or milk and the honey in a small saucepan, and heat until very warm (125 F to 130 F.) Add the water mixture to the flour mixture and stir for 1 minute.
- Stir in enough of the remaining flour, 2 Tablespoons at a time, to form a soft dough.
- Sprinkle 2 Tablespoons of the remaining flour over a flat surface and turn the dough onto the surface.
- Knead the dough for 5 minutes, gradually adding just enough of the remaining flour to form a smooth, satiny ball.
- (Be careful not to make the dough too stiff, or it will be hard to roll out.) Coat a large bowl with nonstick cooking spray and place the ball of dough in the bowl.
- Cover the bowl with a clean kitchen towel and let rise in a warm place for about 35 minutes, or until doubled in size.
- When the dough has risen, punch it down, shape it into a ball, and turn it onto a floured surface.
- The dough is now ready for shaping, topping, and baking.
- To make pizza dough in bread machine: Place all of the dough ingredients except for 2 Tablespoons of the bread flour in the machine's bread pan.
- (Do not heat the water or milk.) Turn the machine on to the"rise","dough", or"manual" setting so that the machine will mix, knead, and let the dough rise once.
- Check the dough about 5 minutes after the machine has started.
- If the dough seems too sticky, add more of the remaining flour, a Tablespoon at a time.
- When the dough is ready, remove it from the machine and proceed to shape, top, and bake it as directed in the recipe.
MULTIGRAIN PIZZA DOUGH
Simple and quick no yeast pizza dough can be topped with any of your favorite sauces or toppings. The dough can be divided into for personal sized pizzas or used for 1 larger pizza (cooking time is for personal size).
Provided by s_pamgirl
Categories Grains
Time 20m
Yield 4 individual sized pizzas, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Blend all dry ingredients together in a large bowl. Make a well in the center and add wet ingredients. Mix until a soft dough forms (you may need to add a little extra milk to get the right consistency).
- Turn dough out onto a floured board and knead 10 times. Divide dough into 4 balls. Roll each ball out into a disc. Brush with additional olive oil if desired.
- Place on sheet pan or pizza stone.
- Top with desired sauce, toppings and cheese.
- Bake for 10 min or until crust is slightly golden and crisp. Slice and serve hot.
Nutrition Facts : Calories 372.3, Fat 14.2, SaturatedFat 2.1, Cholesterol 2, Sodium 630.7, Carbohydrate 53.9, Fiber 6.9, Sugar 2.5, Protein 11
More about "whole multigrain pizza dough food"
WHOLE-GRAIN PIZZA DOUGH
From eatingwell.com
Servings 5Total Time 1 hr 15 minsAuthor Hilary MeyerCalories 190 per serving
- Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in bread flour (or all-purpose flour), whole-wheat flour (or all-purpose flour) and salt until the dough begins to come together.
- Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.) Place the dough in an oiled bowl and turn to coat.
- Cover the bowl with a clean kitchen towel; set aside in a warm, draft-free place until the dough has nearly doubled in size, about 1 hour.
RECIPE: THE TASTIEST WHOLE-GRAIN PIZZA CRUST
From thekitchn.com
Estimated Reading Time 5 mins
20 PERFECTLY DELICIOUS PIZZA DOUGH AND PIZZA CRUST …
From foodnetwork.com
Author By
HOW TO COOK WHOLE FOODS PIZZA DOUGH
From livestrong.com
PC MULTIGRAIN THIN PIZZA CRUSTS | PC.CA
From presidentschoice.ca
WHOLE FOODS MARKET, DOUGH PIZZA MULTIGRAIN FRESH PACK, 22 OUNCE
From amazon.com
Reviews 1
ASK FOR IT: WHOLE FOODS’ MULTIGRAIN PIZZA CRUST
From dishingpc.com
WHEAT PIZZA DOUGH AT WHOLE FOODS MARKET
From wholefoodsmarket.com
400 GRADI DOUGH-PRO SHARES 10 WAYS TO RAISE YOUR PIZZA GAME AT …
From smh.com.au
MULTIGRAIN PIZZA DOUGH
From canadianliving.com
MULTIGRAIN PIZZA RECIPE BY SEEMA CHANDRA / CHETAN SETH
From food.ndtv.com
ORGANIC PIZZA DOUGH AT WHOLE FOODS MARKET
From wholefoodsmarket.com
WHOLE-MULTIGRAIN PIZZA DOUGH
From punchfork.com
WHOLE-MULTIGRAIN PIZZA DOUGH RECIPE | FOOD NETWORK KITCHEN
From foodnetwork.cel30.sni.foodnetwork.com
THE BENEFITS OF MULTIGRAIN PIZZA DOUGH - MIMI FOODS
From mimifoods.ca
JENNIFER GARNER’S 3-INGREDIENT SNACK IS RIDICULOUSLY SIMPLE
From allrecipes.com
MAIN - MALVAGIO'S
From malvagios.com
LITTLE CAESARS NUTRITION FACTS: WHAT TO ORDER & AVOID
From verywellfit.com
PIZZA DELIVERY & CARRYOUT, PASTA, CHICKEN & MORE
From dominos.com
BREAD & BAKERY - ORDER ONLINE & SAVE | GIANT - GIANT FOOD
From giantfood.com
WFPB PIZZA CRUST
From forksoverknives.com
YOU CAN THANK ROBOTS FOR YOUR PERFECT COSTCO FOOD COURT PIZZA
From fool.com
RECIPETIN EATS’ 30-MINUTE NO-YEAST PIZZA DOUGH, CHEAT’S PIZZA …
From smh.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love