My oldest daughter just returned home after spending the month studying in Italy. In an effort to make her transition to reality a little more palatable, we decided to make homemade pizzas!
First up: making the dough. Water with olive oil and salt on the left. Yeast bubbling away in water and agave on the right.
Adding the liquids to the flour in the food processor!
Dough BR (before rising).
And after rising for an hour.
Kneading the dough.
Before rising the second time.
And after!
Start preparing the toppings. Roasted veggies!
Homemade pesto. I used this recipe.
Tomatoes!
Now the fun part. Roll out the dough on a sprinkling of cornmeal.
Transfer to pizza pan. Drizzle with olive oil and fresh garlic.
Brush surface all the way to the edges.
Pizza sauce.
Add veggies and pesto!
Sprinkle with Daiya cheese.
Admire. A work of art, really.
Bake at 425 degrees for about 10-12 minutes.
My hubby’s pizza. I take no responsibility.
Pizza Dough
2 1/2 c. whole wheat flour
1 c. amaranth flour
1/4 c. warm water (about 115 degrees)
1 packet (5/16 oz.) fast rise yeast
1 T. raw agave nectar
1 c. cool water
1 T. olive oil
1 t. salt
cornmeal
Dissolve yeast in warm water. Add agave nectar. Put aside. Put oil and salt in cool water. Put aside. Then put flour in food processor, making sure you have the dough blade on. Set for dough. Turn on. Add cool water mixture slowly. Then add yeast mixture. Mix until a ball forms. Put ball into oiled bowl, cover with a dish towel and let rise for one hour. Turn out onto a floured surface and knead for about 5 minutes. Then form into balls. I make one ball for each person who will be making a pizza. I have made as many as 5 individual size pizzas, and as few as 2 large pizzas. Place dough balls on an oiled cookie sheet, cover with oiled plastic wrap and a towel. Let rise for another 2-3 hours. Roll out onto surface dusted with cornmeal. Then create your pizza! Bake at 425 degrees for about 10-15 minutes.
There you have it folks! A meal made with love!!
