Good morning! Last night I made an awesome pizza (yes, we broke the Friday Mexican streak). I originally got the idea from a blog that I had shared in a prior meal planning post. However, I did not follow that recipe. The original recipe required 18 hours of rising time, which not only is an insane amount of time, but also an awkward time (1am prep time anyone??).
For the crust, I found this awesome pizza dough recipe. I modified this recipe a little with wheat flour and about 2 hrs of rising time. But I have a feeling the original is just as awesome.
Pizza Dough Recipe
– 2 cups warm water
– 1 Tbsp dry active yeast
– 1 Tbsp salt
– 2 cups wheat flour
– 3 cups all purpose flour
Mix yeast in with warm water and let sit for 5 minutes.
Combine 1 cup wheat and 1.5 cups all purpose flour and mix with yeast/water mix in Kitchen Aid mixer (I do not have a dough hook so I just used the regular attachment.)
Combine remaining 1 cup wheat and 1.5 cups all purpose flour and mix until it just sticks together
Flour a countertop and knead the dough until it is in a smooth ball. Place the dough ball back in the kitchen-aid bowl and cover with saran wrap. Let sit for a minimum 20 minutes (I let sit for 2 hrs, but it even could have risen more).
Preheat oven to 400 F.
Take dough out and flatten onto a pizza pan, brush with olive oil and add toppings.
Cook for 18-20 minutes
Note – I used the entire batch on a 16 inch pizza pan and it was pretty thick. So if you like super thick crust, go for it. But if you want a little thinner crust, I would freeze half of the dough for another time.
Tomato Kale Swiss Pizza
– Pizza dough recipe above (or store bought)
– Olive oil
– Garlic salt
– Crushed red pepper
– 3 medium roma tomatoes
– 1 large heirloom tomato
– 1 bag of shredded swiss cheese
Brush a light coating of the olive oil on the pizza (if you have not already completed in the above recipe). Add the garlic salt and crushed red pepper (both are very strong, so I would error on the side of caution – you can always add more!)
Slice the tomatoes and layer them on the pizza, add kale as desired (remove any stems).
Cover with the bag of swiss cheese:
Bake for 18-20 mins (I baked for 18, but my oven runs hot)
Enjoy! (Preferable with some wine) 🙂