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 week...now 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!