I will give you 3 guess as to what cookbook this came from. Clearly, I'm obsessed. Sometimes, that's a good thing.
It's a good thing if you like delicious and somewhat better for you pizza. It starts with Bittman's "Mostly Whole Wheat Pizza Dough", then is simply topped with a tomato and cheese mixture. My daughter said it tasted like an Olive Garden pizza. I think it was a compliment.
I personally loved this pizza. I loved the flavor and texture of the dough, and it reheated well too. It made me a happy girl.
Here's how to do it:
For the dough
2 cups of whole wheat flour
1 cup all purpose flour
1/2 tsp instant yeast
1 tsp salt
2 tbsp olive oil
For the toppings
about 3 tbsp olive oil
2 garlic cloves, thinly sliced
3 ripe tomatoes, cored and chopped
3/4 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
1 tbsp chopped basil or fresh oregano
Salt and black pepper
1. Combine the flours, 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.
2. Scrape down the sides of the bowl, cover and put it in a warm spot. Let the dough sit for at least 6, or up to 12 hours. (The longer it ferments, the more complex the flavors).
3. When you're ready, heat the oven 500F. Generously oil a baking sheet or large ovenproof skillet. Dust your hands with a little white flour and fold the dough over in the bowl a few times. It will be sticky, but resist the urge to use too much flour. Gently press the dough into the skillet or onto the baking sheet...doesn't have to be perfect. Drizzle the top with 2 tbsp olive oil.
4. Put 1 tbsp of the oil in a skillet over med low heat; when it's hot, add the garlic and cook, stirring frequently until it softens, about 1 minute. Raise the heat a bit and add the tomatoes; cook, stirring frequently, just until most of their liquid has evaporated, about 5 minutes. Let the tomatoes cool.
5. Toss the tomatoes with the mozzarella, Parmesan, and herbs. Spread the mixture on the pizza dough and sprinkle with salt and pepper. Put the baking sheet in the oven and bake until the crust is crisp and the cheese melted, about 8 to 12 minutes. Let stand for several minutes before slicing so the cheese sets.
This is the part of the post where I'd like to tell you about the totally awesome Bauducco Panettone I received as a part of Foodbuzz's Tastemaker Program. And it was so awesome we tore right through it without doing anything creative (or photogenic). We were also unknowingly assisted with a rather large portion of the chocolate chip panettone by our friend Rinny.
Yes I know chocolate is bad for dogs, someone should tell Rinny that.
Don't worry, he's okay :)