Pizza \’pēt-sə\ n [Italian, probably derived from Middle Latin pinsa kneading board, from Latin pinsere to beat, pound; akin to Latin pistor miller, baker] (1935) : an open pie made typically of thinly rolled bread dough spread with a spiced mixture and baked –– called also pizza pie.
Detractors will complain that our pizza pie has no cheese, no tomato sauce, and no meat, and therefore is not worthy of the title pizza. The above definition from Webster’s Ninth New Collegiate Dictionary now stands paramount in our struggle to sway the non-believers.
But enough about that.. PIZZA! NOMNOMNOM!!! We made the dough from scratch, the sauce from scratch, and we built the oven from scratch (joking). The dough was handmade (recipe follows), the sauce was made from walnuts, nutritional yeast, olive oil, garlic, fresh oregano, salt and pepper, and we topped it off with kale, mushrooms, kalmata olives, sun dried tomatoes, and fresh arugula
Was it good? Good does not begin to describe the mindblowingness experienced from such a great combination of flavors frolicking among the tastebuds. It was a reinvention of what should be known as PIZZA. It was fatty from the walnut sauce (without the gross, bloated effect cheese can have), the different veggies gave different tastes for each bite and were diverse and abundant enough to satisfy even the most nutritionally minded. Regret-free pizza?? Yes, yes indeed..
Pizza dough recipe from Uprisings: The Whole Grain Baker’s Book:
- 3/4 tbl. yeast
- 1 cup warm water
Let sit for 5 minutes and add:
- 1 tbl honey and mix well
- 1 tbl safflower oil
- 1/4 tbl salt
- 1 cup hard whole wheat flour
Knead: 2 or more cups hard whole wheat flour to make a strong, good feeling dough. this will take about 5 minutes of arm wark. shape into ball and let rise 1 hour.
Bake at 400°F for 10 mins