UnPizza with Crispy Crust
I learned this lesson a long time ago: Don’t tell the Omnivore the week’s menu plan. Because he’ll suggest something different. And sure, it’s all well-intended and everything, but it just doesn’t work if you say you’re having veggie stir fry for dinner and he suggests cashew chicken and you have neither cashews nor chicken in your pantry. You do keep your chicken in your pantry, right?
But I like to keep him involved. And sometimes he catches me in action, preparing a meal during the weekend to be served later in the week.
That’s what happened when he caught me making pizza dough. His first question was, naturally, Wheat? Is it WHEAT? (oh the horror)
and then It is for pizza?! Can’t I just have white dough pizza?
So, I’ve already transformed his normal pizza indulgences from cheese-laden and artery-clogging sausage pies to lean-ground-beef topped and cheese-accentuated meals with wheat dough and not white dough and what’s worse? This pizza includes ingredients like Granny Smith Apples and Gorgonzola cheese.
So, I concede, it is a crime to call this meal pizza. I mean, you think pizza and you think this:
Let’s just call it Flatbread. Or something. Anything but pizza. For the love of pizza, this is not pizza.
And so I served him Un-Pizza. With walnuts, fruit, cheese, and onions. No tomato sauce. No mozzarella overload. Certainly no pepperoni. And most definitely no heart-attack.
And you know what made it worse? I served the pizza with tomato soup. Yeah. You don’t eat pizza with soup. But you do eat un-pizza with soup. Because that is yummy.
Crispy Crunchy WW Pizza dough (adapted from here but seen here)
1 c high gluten flour
3/4 WW flour
1 tsp VWG
1/2 c. warm water
1 1/2 tsp vegetable oil
3/4 tsp active dry yeast
3/4 tsp sugar
1/2 tsp salt
In bowl of stand mixer, combine warm water, yeast and sugar. Let yeast begin to foam, about 5 minutes, add oil, and salt and turn mixer, fitted with dough hook, on at low speed. Slowly add flour to mixture until combined and stiff ball forms, about 3 minutes. Turn mixer off as soon as stiff ball forms. Turn dough out into large greased bowl, cover with plastic wrap and a kitchen towel and place into fridge. Let dough rest and rise for 24 hours prior to use. Do not skip this step.
Cut dough into 4 pieces. Dust lightly with flour. Roll through your pasta machine at the thickest setting. Repeat. Repeat again. Pete. Repeat. Take the setting down gradually as you feed the dough through multiple times to the middle-setting. Bake on a preheated stone dusted with cornmeal in an oven at 450* for 3 minutes before topping as desired. Return to oven for 6 minutes.
For the topping:
sliced Granny Smith Apples
Gorgonzola Cheese (+ mozz cheese if you want to cut the tartness)