Pizza Pizza

We are a whole wheat family, besides yummy tortillas we eat sometimes and Lion House Rolls, we eat whole wheat. If you do it right whole wheat has a much better taste than white (John's words not mine). My sister asked for my pizza dough recipe and I figured I would just post it here since I am typing it up anyway. Then she will always know where to find it. 

Honey Whole Wheat Pizza Dough

adapted from http://www.savoryreviews.com/2011/04/04/honey-whole-wheat-pizza-dough/

• 1 package active dry yeast
• 1 1/3 cup warm water (105-115 degrees) – body temp is 98 degrees, so place your finger under the tap and when it starts to feel warm you are at the right temperature.
• 2 cups whole wheat flour
• 1 1/2 – 2 cups white whole wheat flour (you can find that easily up here in wheat country, outside of Montana check a health food store) or unbleached white flour (if you are going to use it at least get unbleached please :)
• 2 tbs olive oil
• 2 tsp salt
• 1 1/2 tbs honey
• 1/2-1 tsp EACH basil, oregano and garlic powder
• Parmesan cheese

Place yeast, water and honey in bowl of a mixer with bread hook. Allow to sit 5-10 minutes until nice and bubbly (ever since we moved here yeast takes longer to bubble for me, maybe the elevation or something, just watch it)

Add the salt and olive oil, then slowly add the 2 cups of wheat flour garlic powder, basil, oregano and parmesan cheese (I usually put around 1/2 cup or so, just eyeball it).  Then slowly add the white flour to the mixture 1/2 cup at a time. Mix by hand or on low speed in your mixer for a minute or until the flour is incorporated. The amount of bread flour required to make a dough ball that is not too sticky will vary with temperature and humidity.  Mine took a little more than 1.5 cups of bread flour.   Once you have a good dough ball, place it on a floured surface and knead for 10 minutes.  If you have a mixer with a dough hook place it on medium speed for 10 minutes.

Place on a flour surfaced, covered with a towel for about an hour, or until double in size. Use your hands to shape into a pizza. Brush with olive oil and poke with fork Preheat your pizza stone in the oven at 450. Cook dough for 7-10 minutes or until mostly cooked through. Pull out crust, add toppings and cook another 3-5 minutes until cheese is bubbly. 

This is suppose to make two crusts, I like me some thick crust so it only made one, very very large pizza. It is amazing. Caleb has asked for pizza everyday since we ate this. Use a pizza stone and make sure you don't overdo it on the toppings, common mistake, especially the cheese. Use homemade pizza sauce too. Oh so yummy!

The other recipe I have been asked by a couple people for is my chimichanga recipe, super yummy and easy to make. I kind of made this one up, so follow along if you can :)

• 1 diced pepper
• 2 cloves garlic, minced
• 1/2 sweet onion
• Several handfuls of spinach
• 1 can beans either pinto or black
• about 3/4 c. frozen corn, eyeball it to match the beans more or less.
• 1 tsp. chili powder
• 1/2 tsp. cumin
• a couple drops of cholula or hot sauce of choice-should you like it spicy
• 1 can diced tomatoes-fire roasted is very yummy but not necessary
• 1/2 cup cooked rice (I use either Bajio's sweet rice  though I add lime juice to this recipe or my dad's spanish rice recipe)
• Uncooked tortillas. I can get them at Wal-mart and if my wal-mart carries them I bet yours does too. Sam's and Costo have them in Utah, so check there, much cheaper and so good! Or use whole wheat.
• Monterey and cheddar cheese-enough for your liking

Preheat oven to 425. Heat a couple guzzles of Habanero Olive Oil  (as a general rule not a fan of flavored olive oil, this is the exception to the rule, man it has a kick that is so great and wonderful, and it is made not far from where Caleb came into this earth!). Should you not want to buy it use EVOO and add some jalapenos for a kick. Once heated add a diced pepper (I have used red, green, and yellow and a combo-this is my man we have a lot of produce that is about to rot recipe), garlic and onion. Saute for a couple of minutes then add spinach, beans, corn and spices. Allow spinach to wilt and then add tomatoes and rice. 

Cook tortillas on a hot skillet.

Divide cheese and filling among the tortillas. Fold in long sides of the tortilla then short sides. Flip over. Cook for 15-20 minutes until brown and crispy. Serve hot with dipping sauce of choice.

Makes 8-10

*The filling freezes great.

*This is a wonderful recipe because if you have something throw it in, if you don't oh well it is still amazing. I have left almost every ingredient out at one point or another. Once I added yams instead of rice, amazing. Really I love this recipe!

*Yes this is vegetarian, you can add meat, we do sometimes, but why not just try a vegetarian meal tonight? Eating vegetarian just once a week saves the average family about $500 a year. And there are all kinds of crazy health benefits and if your husband has the cancer genes my husband has, you will be looking for that too (I guess my child has them too-yikes!)

Dipping sauces I love:

Avocado Dressing  (I will use half yogurt half sour cream sometimes, not always a fan of too much greek yogurt taste)

Cilantro Dip

1 10 oz can Rotel Tomatoes with Lime and Cilantro

4 oz cream cheese

1 c. loosely packed cilantro

1/2 c sour cream

1-2 cloves garlic, minced

Blend together until smooth and refrigerate at least an hour before.

That one is super yummy! 

Ok that is all. Try them they are both so yummy! Let me know what you think!