Friday, January 25, 2013
Margarita pizza with no hassle whole grain crust
So you know how everyone has that one thing in the kitchen they just can't nail? No matter how many countless recipes and methods you've tried you just can't get it quite right? Well..that one thing for me is whole grain pizza crust. My feeble attempts have always come out super dense and bready (not the crispy crust I desire). Last week I was thrilled when I FINALLY found the solution. Sure, I technically didn't "make" this crust but I'll consider it a win.
Bob's Red Mill has a whole grain pizza crust mix. All you have to do is add water, yeast (which is included) egg, and oil - bake at 425 and it comes out to a perfectly crispy crust without that weird whole graininess you sometimes get when using whole wheat flour. you can pick this up at almost any health food store OR they sometimes have it in Publix.
Pizza is so much fun to make and so customizable to any palate. Heck, you can pretty much put anything on a pizza, the possibilities are endless! I personally love a good ol margarita pie. I have this crazy obsession with basil and I recently purchased a little basil plant which was just begging to be put on a pizza.
For the sauce:
(adapted from Diana Rattray)
1 clove garlic, mashed and minced
1 teaspoon salt
1 can (6 ounces) tomato paste
1 can (8 ounces) tomato sauce
1/2 teaspoon sugar
1/8 teaspoon pepper
1/2 teaspoon oregano
1 tablespoon olive oil
dash red pepper, optional
What to do?
Combine all ingredients. Makes about 1 1/2 cups, enough for 2 pizzas
other then that it's just sliced tomatoes and mozzarella. Simple. Fresh. Delicious.