My theory in life is that food is most satisfying when meals are healthy and deserts are delectable. This means that I am constantly trying to cook with whole wheat when I make breakfast/lunch/dinner, but when I am searching for something sweet I go all out. It's my version of balance. However, since getting married I have consistently had trouble trying to find a whole wheat pizza crust that my husband will eat. Last night, I finally did thanks to a few modifications on an artisan bread recipe my dad found. SUPER easy. Combined with the perfect texture of a kale salad, inspired by my hometown's Moscow Food Coop, the meal was satisfying and delicious. Let me share what I learned.
Whole Wheat Pizza Crust
3 1/2 cups warm water (approximately 100-110 degrees Fahrenheit)
1 1/2 tablespoons active yeast
2 1/2 teaspoons salt
6 1/2 cups all purpose whole wheat flour
Note: this is a no-knead recipe (hence the ease factor) and the dough can actually store in the refrigerator for over a week, allowing you to make it once but use it over several days.
To make the dough:
- In large mixing bowl (I used a Kitchenaid with a dough hook), combine yeast, warm water, and salt. Don't worry about getting the yeast to dissolve all the way.
- Add flour. Mix until combined. The dough should be wet.
- Leave the dough, covered but allowed to breath, to rest on the counter for at least 2 hours until it has had a chance to rise and fall.
- Place dough in refrigerator until you are ready to use it. Dough will be easier to work with if refrigerated.
- Place pizza stone in the oven. Allow the oven to preheat to 450 degrees Fahrenheit with the stone inside.
- Take desired amount of dough and form into crust of desired thickness. Cover lightly in oil or spray with cooking spray. Lay to rest on a cornmeal-covered surface until the oven is preheated.
- Place dough on pizza stone and bake 5-7 minutes.
- Remove partially cooked dough from oven and cover with desired pizza toppings. Place back in oven and cook 5-10 minutes longer, or until done.
*exact measurements are not necessary
In a small bowl combine the following:
1/2 cup toasted sesame dressing (I used Kraft)
2 teaspoons spicy brown mustard
1/2 teaspoon ground ginger
3/4 cup light mayonnaise
Whisk until combined.
4 cups chopped fresh raw kale
2 cups chopped green cabbage
1/2 cup diced red onion
1 cup diced cucumber
1/2 cup diced red bell pepper
1/2 cup shredded carrots
1/2 cup toasted walnuts, or other nuts
Toss the salad with the dressing, and you should be left with an amazing, crunchy and unique salad. This salad would be a perfect dish to bring to a potluck.