kwormann
12-26-2004, 06:00 PM
My resolution is to be better about having "fast food" around that is easy to make.
SO, tonight I made a Mexican Pizza.
This is the crust I used (I keep some in the freezer)
Wolfgang Puck's Whole Wheat Pizza Crust
Try this robust dough in place of my regular pizza dough. The honey brings out a wonderful, rich flavor in the crust.
Makes enough for 4 7-to-8-inch pizzas I make 2 large pizza crusts
1 package yeast
1/4 cup warm water
1 tablespoon honey
3 3/4 cups whole wheat flour
1 cup cool water
1 tablespoon olive oil
Pinch salt
1. In a small bowl, dissolve the yeast in the warm water. Add the honey and let sit for 5 minutes, until foamy.
2. Put the flour in a food processor fitted with the stainless-steel blade. Mix the 1 cup cool water with the olive oil and salt. With the motor running, pour the olive oil mixture and the yeast slowly in through the feed tube. Process until the dough forms a ball that rides around on the blade.
3. Transfer the dough to an oiled bowl, cover with plastic wrap, and let rise until double in bulk. Punch down the dough and knead it on a lightly floured surface for 1 minute. Divide the dough into 4 equal portions and roll them into tight balls. Place on a tray, cover with a damp towel, and let rest for several hours or overnight in the refrigerator before use.
4. Roll or stretch each ball of dough into a 7-to-8-inch circle. Place the circles, one at a time, on a wooden peel or on a baking sheet and build the pizza as desired.
I rolled it out as thin as I could then cooked it at 350 for 5 minutes then added:
1/2 - 3/4 can refried black beans, warmed then spread on dough
1/2 red onion, vertically sliced and sauted
2 cloves garlic, sliced and sauted
some frozen corn, thawed, and sauted
1 1/2 cups monterey jack and sharp cheddar cheese
Bake at 350 for aprox 10 minutes, then take out and add
Chopped cilantro
then put back in a 500 degree oven for approx 5 minutes until crispy.
It was YYYUUUUMMMM!!!! SO fast and easy!
SO, tonight I made a Mexican Pizza.
This is the crust I used (I keep some in the freezer)
Wolfgang Puck's Whole Wheat Pizza Crust
Try this robust dough in place of my regular pizza dough. The honey brings out a wonderful, rich flavor in the crust.
Makes enough for 4 7-to-8-inch pizzas I make 2 large pizza crusts
1 package yeast
1/4 cup warm water
1 tablespoon honey
3 3/4 cups whole wheat flour
1 cup cool water
1 tablespoon olive oil
Pinch salt
1. In a small bowl, dissolve the yeast in the warm water. Add the honey and let sit for 5 minutes, until foamy.
2. Put the flour in a food processor fitted with the stainless-steel blade. Mix the 1 cup cool water with the olive oil and salt. With the motor running, pour the olive oil mixture and the yeast slowly in through the feed tube. Process until the dough forms a ball that rides around on the blade.
3. Transfer the dough to an oiled bowl, cover with plastic wrap, and let rise until double in bulk. Punch down the dough and knead it on a lightly floured surface for 1 minute. Divide the dough into 4 equal portions and roll them into tight balls. Place on a tray, cover with a damp towel, and let rest for several hours or overnight in the refrigerator before use.
4. Roll or stretch each ball of dough into a 7-to-8-inch circle. Place the circles, one at a time, on a wooden peel or on a baking sheet and build the pizza as desired.
I rolled it out as thin as I could then cooked it at 350 for 5 minutes then added:
1/2 - 3/4 can refried black beans, warmed then spread on dough
1/2 red onion, vertically sliced and sauted
2 cloves garlic, sliced and sauted
some frozen corn, thawed, and sauted
1 1/2 cups monterey jack and sharp cheddar cheese
Bake at 350 for aprox 10 minutes, then take out and add
Chopped cilantro
then put back in a 500 degree oven for approx 5 minutes until crispy.
It was YYYUUUUMMMM!!!! SO fast and easy!