In my house we never order pizza. It’s not because we don’t like pizza or because we think it’s unhealthy. It’s because we are spoiled… Let me explain.
Upon finishing grad school a few years back, my husband declared he was going to start making bread from scratch. Slightly skeptical but totally supportive, I bought him the book Artisan Bread in Five Minutes a Day, figuring with his culinary background (or lack thereof) and schedule this would be a perfect book. Soon after he impressed me by actually reading the introduction to the book and telling me there were a few other tools we needed. We invested in a pizza stone and pizza peel and have since put them to excellent use making homemade bread and homemade pizza. And as he had promised, there was actually a period of time where he made homemade bread!
Though it has been a while since he’s done any bread baking, we now have a pizza stone that we use occasionally for bread and pizzas. So why are we spoiled? Have you ever baked homemade pizza on a pizza stone? I highly recommend it – you get a crisp, chewy crust with a nice rise from the preheated stone. When you have a pizza stone that makes delicious pizza at home, it’s hard to spend money ordering pizza or going out. You can easily save yourself money and customize your pizza when it is homemade, so why would you order in? Nonetheless, pizza making takes time. For our recipe you have to make the dough, let it rise for 2 hours, refrigerate it, preheat the stone, roll your dough, top it and bake it. Most nights when you come home from work you want dinner ready as quickly as possible. This healthy pizza can be your fast solution and it’s just as quick as ordering delivery. The ingredients are basic and the toppings are customizable. You may even have everything in your fridge already.
This recipe comes from a wonderful book my sister-in-law gave me called Happ Happ Hurrah. This colorful book of healthful, fresh recipes comes from the Happ restaurants located in Luxembourg and Iceland. Someday we will go to the restaurant when we visit them in Luxembourg (where they live now!) The dough comes together in 5 minutes – no rising, no waiting – and bakes in 10. After that you top your flatbread-like crust with whatever you like and throw it back in the oven to melt the cheese. Happ has recommendations for four different types of pizza, but you can top it however you like. I did a combination of two of them using roasted sweet potato slices, fresh mozzarella, basil, peppers, mushrooms, and tomatoes. We also added grated Parmesan for a little extra saltiness. They baked up beautifully and we both enjoyed them (I didn’t know what to expect from Sam, but he gave them a sincere thumbs up). We made them small so that we could personalize our pizzas.
Quick Whole Grain Pizza Crust
adapted from Happ Happ Hurrah!
makes 6 personal pizzas
2 cups + 2 T. whole wheat flour
1+1/4 cup mix of the following: rolled oats, sunflower seeds, and sesame seeds (see note)
2 T. dried oregano
1/4 tsp. salt
2 T. cream of tartar (optional – see note #2)
1 cup warm water
1/2 cup olive oil
toppings of your choice
Mix all dry ingredients. Add water and oil and stir carefully. Add more whole wheat flour if the batter is too sticky. Gently knead the dough and divide into six equal parts. Gently stretch or roll each part of the dough into a small circle. Bake for 10-12 minutes at 400 degrees F. It should be lightly browned on the bottom when you lift it off the sheet. Turn the oven temperature up to 450 degrees F. Top your pizza as desired and return to the oven. Bake for 5-10 minutes or until toppings warm and cheese melts to desired browness. Cool slightly and enjoy!
Note: The original recipe calls for 3 dl. of oats, sesame seeds, muesli, and sunflower seeds. I did about 2/3 of that in oats and filled the remainder of the cup with a tablespoon of sesame seeds and the rest in roasted, salted sunflower seeds. Feel free to try purchased muesli, use only oats, or try your own ratios of seeds and oats.
Note #2: When I have made bread or pizza it always contains a leavener such as yeast or baking powder or soda. I looked up the properties of cream of tartar, assuming that must give this pizza some rise. Though I learned that cream of tartar is a natural by-product of wine-making, it is still unclear to me its role in this recipe. It is an acidic ingredient often used to make baking powder though it is more commonly used by itself to stabilize egg whites in angel food cakes or other baked goods. This particular recipe didn’t seem to get any benefit from it in terms of rising, though I did not test the recipe without it. Proceed at your own risk!