Simply Whole Kitchen

April 15, 2012

Pizza the Food Matters Way {Food Matters Project}

Pizza night is a very important and delicious night at our house.  Before my diet, my hubby and I ordered pizza at least every other pizza night takes a little more thought and prep that it did before, but it is still a favorite night!

Now we can all take the names Papa Johns, Pizza Hut, Dominos and Little Cesar's out of our vocabulary.  Mark Bittman's Food Matters Cookbook makes it easy to make pizza at home and makes it easy to be creative with toppings too!
This week I used Mark Bittman's recipe for dough (but made mine 100% whole wheat) and tossed ours onto the grill.  Grilled pizza is SO easy and insanely delicious!  We topped ours with tomato sauce, fresh basil, simple sauteed mushrooms, sliced roma tomatoes, grilled green peppers, goat cheese, fresh mozzarella and chicken sausage.

No-Work Whole Wheat Pizza Dough
adapted from the Food Matters Cookbook
2 c whole wheat flour
2 tbsp vital wheat gluten
1/2 tsp instant yeast
1 tsp salt
2 tbsp olive oil

Combine the flours, gluten, yeast and salt in a large bowl.  Stir in 1 1/2 cups water, the dough should be relatively sticky  and wet, like biscuit batter.  If not, add a little more water.

Scrape down the sides of the bowl, cover and put in a warm spot.  Let the dough sit for at least 6 or up to 12 hours.  When you're ready. preheat the grill to medium.  Stretch out the dough into a rectangular shape.  Drizzle with olive oil and spread oil with a brush.  Lay the dough onto the grill and cook for 3 minutes.  Then flip the dough on the grill and cook on the second side for 2 minutes.  Remove the dough from the grill, top with toppings then return to the grill to cook for an additional 3 minutes or until the cheese has melted.  Enjoy!

Click here to see what the other members of the project made this week!


Blogger Margarita said...

I have never made pizza on the grill before! This looks delish!

April 16, 2012 at 1:57 PM  
Anonymous Alyssa @ Everyday Maven said...

Grilled pizza is awesome! Did the addition of the gluten make the dough crispier?

April 16, 2012 at 4:18 PM  
Anonymous Evi said...

A perfect dish! Love all the veggies. And the idea of a grill is even more perfect. I will say I've never had one off of a grill (we live in a condo building), so I would love to try one at some point.

April 16, 2012 at 8:35 PM  
Blogger Sara said...

Hi Margarita! It is easy if you have a cookie sheet without a lip. Otherwise the first flip can be difficult...but it is my favorite way to make pizza now!

April 17, 2012 at 8:30 AM  
Blogger Sara said...

A little but it also added to the 'chew'. Since I did 100% whole wheat, I lost the extra gluten in the AP flour. I find that adding gluten (just a little) helps make it 'feel' more like 'regular' pizza dough. Thanks for the comment!

April 17, 2012 at 8:31 AM  
Blogger Sara said...

Hi Evi! If you get the chance it is delicious! I love the bits that get slightly charred. It reminds me of a pizza you get from a traditional brick pizza oven!

April 17, 2012 at 8:32 AM  
Blogger Kristen said...

I love that you made this 100% whole wheat. What is vital wheat gluten? I've never heard of that. Your pizza looks soooo yummy! I love that so many people grilled their pizza this week. I can't wait to try that next time :).

April 17, 2012 at 3:04 PM  
Blogger Sara said...

Hi Kristen! Thanks! Vital wheat gluten is a natural protein that is found in wheat. I find that when I make whole wheat recipes, they are denser and tougher and when I add the gluten it does help make things lighter and chewier which is what I like in my pizza dough (improves elasticity). I think I found it at my local grocery store (usually by the other 'health' products) or you can purchase it online at :

Happy Cooking!

April 19, 2012 at 12:46 PM  

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