Andrew wanted to make pizza today, so we made two different kinds of pizza: one with sausage, pineapple, kalamata olives, garlic, and mozzarella rice cheese and the other with bbq “chicken”, pineapple, garlic, and mozzarella rice cheese (seitan marinated in bbq sauce). I really liked the way the whole wheat crust turned out. I have to get used to the texture of the seitan, but it actually worked very well on the pizza with the cheese. The rice cheese melted very well. It was missing that nice, greasy cheese component that is what makes pizza so divine, but at least it wasn’t clogging my arteries. Andrew said he really liked the way his came out, but he wouldn’t use olives the next time.
Pizza Crust Recipe
Adapted from The Martha Stewar Living Cookbook
- 1 cup warm water
- 1/4 tsp. sugar
- 2 teaspoons yeast
- 2 3/4 to 3 1/4 cups whole wheat flour
- 1 tsp. kosher salt
- 1 1/2 tbsp. sunflower oil
1. Pour the warm water into a small bowl. Note: It’s very important your water is the right temperature. If it is too hot it will kill the yeast; if it is too cold the yeast will not be activated. Add the sugar, and sprinkle in the yeast. Stir the mixture until the yeast is dissolved and water has turned tan. Let yeast stand until foamy, about ten minutes. In a bowl, combine flour and the salt. Add the yeast mixture and oil. Stir until dough comes together, adding more flour as needed until dough is smooth, not tacky, when squeezed. Transfer to clean surface; knead four or five until it turns into a ball.
2. Place the dough in a lightly oiled bowl, smooth side up. Cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about forty minutes. Note: Our dough did not rise. I think our water was too hot or we kneaded it too much. It did not make that much difference. Our crust was a little thin and chewy. Remove the plastic wrap, and place your fist in the center of the dough to punch it down. Fold the dough back onto itself four or five times. Turn the dough over, folded side down, cover with the plastic wrap, and let rise again in a warm place until the dough ahs doubed in size, about thirty minutes. Top with whatever you like and cook in a 400º F. oven for 17 minutes.
Pizza Sauce Recipe
Adapted from The Martha Stewart Living Cookbook
- 2 tablespoons sunflower oil
- 1 14 oz. can peeled, stewed tomatoes
- dried oregano (to taste)
- 1 tsp. kosher salt
- black pepper
- 1 8 oz. can tomato paste
1. Pour peeled, stewed tomatoes into food processor. Pulse until smooth. Add tomato paste and sunflower oil. Pulse until mixed. Pour into bowl. Add spices.
- one whole wheat pizza crust
- 1/2 recipe of tomato sauce
- pineapple slices
- mozzarella rice cheese
- 1/4 pound of bulk pork sausage
- kalamata olives
- garlic cloves
1. Assemble pizza then cook in oven for seventeen minutes at 400º F.
- nuggets of pre-cooked seitan marinated for an hour in homemade bbq sauce
- rice mozzarella cheese
- tomato sauce
- sliced pineapple
1. Heat nuggets of pre-cooked seitan on low heat until heated through. Cut into smaller, bite sized pieces.
2. Assemble pizza: sauce, cheese, seitan, sliced garlic, and sliced pineapple. Cook in oven for seventeen minutes at 400º F.