Also known as, our Go To Pizza.
Ever since we started making our own pizza, it has become a staple in this home, usually making the weekly dinner rotations. Still not sure if this is a good or bad thing, but I keep telling myself that it is healthier because it’s homemade. Right?
Probably so, but it’s all relative.
I actually mentioned to Jose last night, as we were going back for seconds, that “this doesn’t seem as filling as when we go out for pizza” to which he replied, “Sure. Keep telling yourself that.”
Anyway….what I am trying to say, is that we really like pizza. And though we do switch it up every now and then, we have a pretty delicious default pizza option that works every time. It’s easy to keep all the ingredients on hand, and it takes no more than 2 hours from start to finish (including allowing the dough to rise and pizza cooking time.)
For the Whole Wheat Pizza Dough:
Adapted from Taste for Adventure
- 2 cups whole wheat flour, plus more for dusting
- 2 1/4 tsp active dry yeast
- 3/4 tsp salt
- 1 cup warm water
- 1 tbsp extra virgin olive oil
- 1 tbsp honey
In a small bowl, combine yeast, water and 1 tsp honey. Let sit for five minutes.
In a large bowl or the bowl of a stand mixer, combine 2 cups flour and salt Make a well in the center and add yeast mixture, remaining honey, olive oil.
Stir using the paddle attachment or a spoon until the dough just comes together, then knead, either by hand or in a stand mixer fixed with the dough hook, for about 5 minutes (3-4 minutes if using stand mixer). Add remaining flour in 1 tbsp increments just until dough pulls away from sides of the bowl or is no longer sticky (I don’t always need to do this).
Shape dough into a ball, place in a lightly greased bowl and cover with lightly greased plastic wrap to rise until doubled, about 45 minutes to 1 hour.
5. Punch down risen dough, shape into a ball and place on a lightly floured pizza stone. Roll out into a circle of desired crust thickness and let rest about 10 minutes (at this time you can put on your desired toppings).
For the Chorizo, Mushroom, and Pepper Pizza:
- 4-6 oz. Soy Chorizo Sausage (we use Trader Joe’s Brand-it can be ground very easily) or your favorite chorizo sausage
- 1 cup baby bella mushrooms
- ½ cup red, green, and yellow peppers
- 6 oz. Mozzarella Cheese
- 4 oz. Sharp Cheddar cheese (we often use Fontina as well, whatever we have on hand. This day, we had a Cheddar and red pepper cheese from Trader Joe’s, which was delicious!)
- 1/4 -1/2 cup tomato sauce of choice (I recommend a basic tomato sauce without much seasoning)
- 2 tablespoons olive oil + crushed garlic (optional)
Heat a large skillet over medium heat. Add chorizo, mushrooms, and peppers, cooking until chorizo is browned. Set aside.
Shred cheese; place in bowl and set aside.
Roll out pizza dough and begin assembly: Brush olive oil +garlic on crust, then layer sauce, half cheese, chorizo/mushroom/pepper mix, then the rest of the cheese.
Bake 10-12 minutes at 425 on pizza stone.
Serve with roasted Brussels sprouts (our favorite), sautéed kale, side salad, etc.
No matter our good intentions, there are never leftovers of this meal.