Veggie Pizza

This has been a very busy week. We are having our 11th Anniversary Sale at the yarn shop and it was also Pipe Club week. Needless to say, I'm a tired girl. Last night I had a hankering for pizza. But not that nasty, store bought, cardboard crusted stuff. I wanted a pizza using the fresh goodies from my garden. Here is the recipe I used with the substitutions noted in italics:


Spinach Feta Pizza

Makes one pizza.

Prepared pizza dough (see below)
5 oz. of Alfredo sauce (quality sauce from the refrigerated section)
1 clove garlic, minced
1 cup chopped fresh spinach (I used chard)
1/4 cup sliced red onion (I used Walla Walla)
2 large mushrooms, sliced
1 cup shredded mozzarella cheese
1/4 cup crumbled feta cheese
1 tsp. dried basil (I used 1 Tbs. of chopped fresh)
Grated Parmesan, optional

Mix garlic into Alfredo sauce and spread over unbaked crust. Top with spinach, onion, mushrooms, cheeses and basil.


Bake at 400 degrees for 25-30 minutes or until crust is browned and cheese is melted and bubbly. Let stand for a few minutes before slicing. Top with grated Parmesan cheese. Enjoy!


Whole Wheat Pizza Dough

2 packages or 4 1/2 tsp. yeast
1/4 cup warm water
1 tsp. sugar
1 C. all purpose flour
1 1/2 C. whole wheat flour
1 tsp. salt
2 Tbs. olive oil
1 cup warm water
More all purpose flour for kneading the dough.
More olive oil for greasing the bowl and pizza pan

Mix first 3 ingredients together, in a medium sized bowl, and let sit about 5 minutes until frothy. If the yeast doesn't bubble, it's no good. Mix next 3 dry ingredients together in a larger bowl. Make a well in the center. Add the olive oil and remaining warm water to the yeast and mix well. Pour into the dry ingredients and mix well with your hands until all flour is Incorporated. Turn out onto floured surface and knead for 10 minutes, adding more flour as needed. Shape into a ball and place in a lightly greased medium sized bowl. Turn the dough once to make sure it is coated with oil on all sides. Cover and place in a warm spot (I use my oven with the light on) until doubled in volume. Turn out onto floured surface and punch down. Cut the dough into 2 equal pieces. This recipe makes 2 crusts. I usually place the second piece in a freezer bag to use in the future. Let the crust you are going to use rest for 5 minutes. Use a rolling pin to roll dough out, in a circle, to slightly larger than your pizza pan. Make sure the dough is lightly floured on both sides and fold the dough in quarters. Place onto your lightly greased pizza pan and unfold. Tuck under the edges to form your crust. Now you are ready to add your toppings.