Hi everyone! I wanted to apologize for my absence over the past few weeks, but I think you'll forgive me when I tell you it was because our little munchkin is now a big sister! The "peanut" joined us on March 4, which has pushed trying new recipes lower on my priority list (below things like sleep, shower, and eat :). So while I have been enjoying many of the recipes I have posted here that I froze ahead of time, time for creativity has been severely limited! One thing I still have managed to do, though, is make bread using my bread machine - more to come on that very soon, but if I can manage to make homemade bread with a toddler and a newborn at home, that is a good sign that it is VERY easy to do!
The other tidbit I wanted to share for those of you who are not yet a fan of The Simply Wholesome Kitchen on Facebook is that I was featured in BeautyNewsNYC.com for the month of March. Check out the article if you want to read more about my approach to feeding kids!
And finally, thanks to everyone who has been reading my posts...please don't forget to comment if you try any of the recipes and have any questions, feedback, or new ideas :)
Wednesday, March 30, 2011
Sunday, February 20, 2011
Baked Ziti
I have exciting news - my little munchkin, who for months and months has rejected anything with tomato sauce, has finally started warming up! This has changed my life, as she will now eat pizza with us, and also opens up more options in terms of pasta dishes I can make since I don't necessarily need to have plain pasta set aside for her. One of my favorites is baked ziti - it's similar to lasagna, but without all of the effort that goes into layering. Over the past year I have tried a few versions that were trying to be too healthy (e.g., turkey instead of beef, not enough cheese, adding in veggies that didn't quite work), so I went back to more classic proportions. I still consider this a wholesome dish, however, when made with whole wheat pasta and lean beef, and can be even more so if you use part-skim or low fat cheeses.
Below I've described how I made it, but the beauty of ziti is that it's also infinitely flexible depending on your preferences and what you have on hand. Prefer turkey over beef? No problem. Vegetarian? Leave out the meat altogether. Don't feel like making sauce? Open a jar :) But I did find that these basic proportions seemed to work well - cheesy and moist without being goppy. And the best part is that ziti freezes and reheats beautifully, so if you find yourself with a bunch of leftovers, you are all set for a meal another night!
Baked Ziti
adapted from my mom
1 pound whole wheat ziti or other tube shaped pasta
1 pound shredded mozzarella, divided
1 15-ounce container ricotta cheese
4 cups sauce (with or without meat - I used 2 cups leftover meat sauce + 2 cups crushed tomatoes directly from a can)
1/4 cup grated romano or parmesan
Preheat oven to 375. Take out a 9x13 baking pan, and lighly grease if not non-stick.
Cook the pasta, draining it while it is still al dente.
While the pasta is cooking, combine the mozzarella (reserving 1/2 cup for the topping), ricotta, and sauce in a large bowl. (Note that if you have prepared tomato sauce but still want to include meat, you can brown 1 lb of lean ground beef and just mix in with the sauce and cheese at this step). Add the pasta, mix thoroughly, and pour into prepared pan. Sprinkle reserved mozzarella and romano over the top and bake for 30 minutes. Enjoy!
Serves 8-12
Below I've described how I made it, but the beauty of ziti is that it's also infinitely flexible depending on your preferences and what you have on hand. Prefer turkey over beef? No problem. Vegetarian? Leave out the meat altogether. Don't feel like making sauce? Open a jar :) But I did find that these basic proportions seemed to work well - cheesy and moist without being goppy. And the best part is that ziti freezes and reheats beautifully, so if you find yourself with a bunch of leftovers, you are all set for a meal another night!
Baked Ziti
adapted from my mom
1 pound whole wheat ziti or other tube shaped pasta
1 pound shredded mozzarella, divided
1 15-ounce container ricotta cheese
4 cups sauce (with or without meat - I used 2 cups leftover meat sauce + 2 cups crushed tomatoes directly from a can)
1/4 cup grated romano or parmesan
Preheat oven to 375. Take out a 9x13 baking pan, and lighly grease if not non-stick.
Cook the pasta, draining it while it is still al dente.
While the pasta is cooking, combine the mozzarella (reserving 1/2 cup for the topping), ricotta, and sauce in a large bowl. (Note that if you have prepared tomato sauce but still want to include meat, you can brown 1 lb of lean ground beef and just mix in with the sauce and cheese at this step). Add the pasta, mix thoroughly, and pour into prepared pan. Sprinkle reserved mozzarella and romano over the top and bake for 30 minutes. Enjoy!
Serves 8-12
Saturday, February 12, 2011
Meat Sauce
As I've mentioned many times, we are a family of pasta eaters. More often than not, we end up making some whole wheat pasta mixed with frozen veggies, tomato sauce from a jar, and maybe broiled chicken breasts when I remember to take some out of the freezer. But when I have a little more time to plan, I really enjoy making a more interesting sauce or topping, like pesto or meatballs with home made sauce (check out the pasta section of my recipe index for more ideas!).
I am also a huge fan of meat sauce. In college I used to brown a pound of meat and simmer for a few minutes with a jar of sauce, but I thought I should be able to do better than that now. For some reason, though, I have been struggling to get the consistency and flavors right. I tried looking up recipes, but most of the ones I found with good ratings also required tons of steps (e.g., first simmer with milk, then wine, then tomatoes, etc) and ingredients (e.g., multiple kinds of meat). I just wanted a basic sauce I could throw together without too much fanfare! And then I remembered my Classic Lasagna, which has a delicious, easy meat sauce as part of the filling. With some very slight modifications, I finally found my recipe! I made it a little less thick by cutting back on the amount of meat, added carrots for additional veggie power and sweetness, and replaced the fresh basil with dried so that it was easier to always have the ingredients on hand. The result is is simple, adaptable, and delicious. I hope you enjoy as much as we do!
Meat Sauce
adapted from me!
2 tablespoons olive oil
1 medium onion
1 cup carrots
2 garlic cloves
1 pound lean ground beef
1 28-ounce can crushed tomatoes
1 6-ounce can tomato paste
2 tablespoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
Heat the olive oil in a large, deep skillet. Chop the onion, carrots, and garlic by hand or in the food processor. Add the veggies to the pan and cook for 5-10 minutes over medium-low heat, until onions are translucent. Add the beef, breaking it up as it cooks, until no longer pink. Add the tomatoes, tomato paste, basil, salt, and pepper. Simmer uncovered over medium-low heat for 15 to 20 minutes, until thickened. Serve over your favorite whole wheat pasta.
Serves 4-6
I am also a huge fan of meat sauce. In college I used to brown a pound of meat and simmer for a few minutes with a jar of sauce, but I thought I should be able to do better than that now. For some reason, though, I have been struggling to get the consistency and flavors right. I tried looking up recipes, but most of the ones I found with good ratings also required tons of steps (e.g., first simmer with milk, then wine, then tomatoes, etc) and ingredients (e.g., multiple kinds of meat). I just wanted a basic sauce I could throw together without too much fanfare! And then I remembered my Classic Lasagna, which has a delicious, easy meat sauce as part of the filling. With some very slight modifications, I finally found my recipe! I made it a little less thick by cutting back on the amount of meat, added carrots for additional veggie power and sweetness, and replaced the fresh basil with dried so that it was easier to always have the ingredients on hand. The result is is simple, adaptable, and delicious. I hope you enjoy as much as we do!
Meat Sauce
adapted from me!
2 tablespoons olive oil
1 medium onion
1 cup carrots
2 garlic cloves
1 pound lean ground beef
1 28-ounce can crushed tomatoes
1 6-ounce can tomato paste
2 tablespoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
Heat the olive oil in a large, deep skillet. Chop the onion, carrots, and garlic by hand or in the food processor. Add the veggies to the pan and cook for 5-10 minutes over medium-low heat, until onions are translucent. Add the beef, breaking it up as it cooks, until no longer pink. Add the tomatoes, tomato paste, basil, salt, and pepper. Simmer uncovered over medium-low heat for 15 to 20 minutes, until thickened. Serve over your favorite whole wheat pasta.
Serves 4-6
Monday, February 7, 2011
Spinach Mashed Potatoes
I don't know about you, but I am always looking for ways to eat more vegetables. Despite my passion for wholesome cooking, my friends are often shocked to find out that integrating veggies into my family's diet does not come naturally at all! So I'm sure the munchkin's aversion to most veggies is directly related to lack of exposure, but one thing I have been lucky with is that she happens to like spinach. Go figure, right? Fortunately, frozen chopped spinach is a great thing to keep in the freezer - if you buy it in a bag (instead of a box), you can use a little bit at a time, which works great for us - we often mix some frozen chopped spinach into eggs (either scrambled or omlets). I have also used frozen spinach to make pesto and these cute little dumplings.
Recently I had the thought that spinach might make a nice addition to mashed potatoes, too. I started experimenting, and after 2 tries I think I found a formula that works pretty well. This is not the most gourmet recipe, and you can certainly adjust to your taste, but I think it's a great way to take an easy every day side dish and make it that much more nutritious!
Apologies for no picture...I promise to update next time I make this!
Spinach Mashed Potatoes
2 pounds yukon gold potatoes
2 cups frozen chopped spinach (measured while still frozen)
3/4 teaspoon salt
2 tablespoons butter
1/2 cup milk
Cut unpeeled potatoes into approximately 1 inch chunks. Place in a pot and cover with cold water by about 1 inch. Place on the stove top, bring to a boil (watching for overflow!), and cook until the potatoes are easily pierced with a fork.
In the mean time, defrost the spinach and drain well (I do this by squeezing in a clean kitchen towel). You want as little moisture left in the spinach as possible; otherwise the mashed potatoes might have a weird consistency.
Drain cooked potatoes and place back in hot pot over very low heat. Add spinach, salt, and butter and start to mash to combine. Add milk a little at a time, starting with about half, mashing with each addition until you have the consistency that you like. Try not to overmash; a little lumpiness is ok and too much mashing can make the potatoes gummy.
Serves 4
Recently I had the thought that spinach might make a nice addition to mashed potatoes, too. I started experimenting, and after 2 tries I think I found a formula that works pretty well. This is not the most gourmet recipe, and you can certainly adjust to your taste, but I think it's a great way to take an easy every day side dish and make it that much more nutritious!
Apologies for no picture...I promise to update next time I make this!
Spinach Mashed Potatoes
2 pounds yukon gold potatoes
2 cups frozen chopped spinach (measured while still frozen)
3/4 teaspoon salt
2 tablespoons butter
1/2 cup milk
Cut unpeeled potatoes into approximately 1 inch chunks. Place in a pot and cover with cold water by about 1 inch. Place on the stove top, bring to a boil (watching for overflow!), and cook until the potatoes are easily pierced with a fork.
In the mean time, defrost the spinach and drain well (I do this by squeezing in a clean kitchen towel). You want as little moisture left in the spinach as possible; otherwise the mashed potatoes might have a weird consistency.
Drain cooked potatoes and place back in hot pot over very low heat. Add spinach, salt, and butter and start to mash to combine. Add milk a little at a time, starting with about half, mashing with each addition until you have the consistency that you like. Try not to overmash; a little lumpiness is ok and too much mashing can make the potatoes gummy.
Serves 4
Friday, February 4, 2011
Quinoa Muffins
Yes, another muffin recipe. I fully admit that I have a crazy obsession with muffins, but I just love that it is so easy to make a snack suitable for kids and grown-ups with wholesome ingredients that keeps beautifully in the freezer. Really, what could be better?
I've been wanting to try these for a while...quinoa keeps showing up on lists of super-foods due to the high quality protein, fiber, and vitamins it contains. It's one of those foods I always say I'm going to eat more often, but when it comes down to it, it's just not my favorite grain (with this notable exception). But I was intrigued by the idea of putting it in a muffin, and besides, I'm trying to squeeze in as much cooking as possible before the little peanut growing in my belly makes her entrance into the world (due date is only 4 weeks away!). I am hoping to have a few more recipes to share in the coming weeks before I fall off the grid for a little while...
I am glad I decided to give these a try, because they are really tasty! They bake up to be nice and rounded, are incredibly moist, and just sweet enough. You can definitely taste the quinoa, but despite my general aversion, I think it adds a nice flavor to the muffin. Hubby said he couldn't detect it, but was a huge fan of these muffins, too (the munchkin, not so much - oh, well - can't win them all!). For those of you who like mix-ins, these would probably taste great with dried fruit or nuts as well - let me know if you find a winning combination :)
Quinoa Muffins
adapted from Enlightened Cooking
1 cup quinoa, rinsed in a mesh sieve
2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup dried fruit or nuts (optional; I omitted)
3/4 cup milk (I used 1%, whole would be fine too)
2/3 cup agave (or honey or maple syrup)
1/4 cup vegetable oil
1 large egg
1 1/2 teaspoons vanilla extract
Preheat oven to 350. Spray muffin tins with oil.
Bring quinoa and 2 cups water to a boil in a medium saucepan set over medium-high heat. Reduce to a simmer; cover, and cook 15-20 minutes until water has been absorbed and quinoa is tender.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and optional add-ins.
In another bowl, whisk together the milk, agave, oil, egg, vanilla, and cooked quinoa (it's probably a good idea to let the quinoa cool a few minutes, but mine was definitely still warm when I mixed it in). Add milk mixture to flour mixture, and stir just until combined. Divide the batter among the prepared muffin cups.
Bake approximately 15 minutes for minis and 20 minutes for standard muffins or until muffins feel cooked through and are lightly brown on the outsides. Cool muffins in pan for 5 minutes and then transfer to a wire rack to cool completely.
Makes 32 mini muffins, 16 standard muffins, or a combination of the 2 :)
I've been wanting to try these for a while...quinoa keeps showing up on lists of super-foods due to the high quality protein, fiber, and vitamins it contains. It's one of those foods I always say I'm going to eat more often, but when it comes down to it, it's just not my favorite grain (with this notable exception). But I was intrigued by the idea of putting it in a muffin, and besides, I'm trying to squeeze in as much cooking as possible before the little peanut growing in my belly makes her entrance into the world (due date is only 4 weeks away!). I am hoping to have a few more recipes to share in the coming weeks before I fall off the grid for a little while...
I am glad I decided to give these a try, because they are really tasty! They bake up to be nice and rounded, are incredibly moist, and just sweet enough. You can definitely taste the quinoa, but despite my general aversion, I think it adds a nice flavor to the muffin. Hubby said he couldn't detect it, but was a huge fan of these muffins, too (the munchkin, not so much - oh, well - can't win them all!). For those of you who like mix-ins, these would probably taste great with dried fruit or nuts as well - let me know if you find a winning combination :)
If you look carefully, you can actually see the little grains of quinoa!
Quinoa Muffins
adapted from Enlightened Cooking
1 cup quinoa, rinsed in a mesh sieve
2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup dried fruit or nuts (optional; I omitted)
3/4 cup milk (I used 1%, whole would be fine too)
2/3 cup agave (or honey or maple syrup)
1/4 cup vegetable oil
1 large egg
1 1/2 teaspoons vanilla extract
Preheat oven to 350. Spray muffin tins with oil.
Bring quinoa and 2 cups water to a boil in a medium saucepan set over medium-high heat. Reduce to a simmer; cover, and cook 15-20 minutes until water has been absorbed and quinoa is tender.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and optional add-ins.
In another bowl, whisk together the milk, agave, oil, egg, vanilla, and cooked quinoa (it's probably a good idea to let the quinoa cool a few minutes, but mine was definitely still warm when I mixed it in). Add milk mixture to flour mixture, and stir just until combined. Divide the batter among the prepared muffin cups.
Bake approximately 15 minutes for minis and 20 minutes for standard muffins or until muffins feel cooked through and are lightly brown on the outsides. Cool muffins in pan for 5 minutes and then transfer to a wire rack to cool completely.
Makes 32 mini muffins, 16 standard muffins, or a combination of the 2 :)
Wednesday, January 19, 2011
Oatmeal Muffins
Oats are a food I am always trying to get more of into my diet. I tried having oatmeal for breakfast every day, but I can't quite get into it - every once in a while I like it, but I always get sucked back in by my GoLean Crunch addiction! Oatmeal cookies are great, but as healthy as they are, they are still a cookie, and not something I should be eating every day. But what about an oatmeal muffin? By now if you've spent any time reading my blog you should be well aware of my obsession with muffins, but only one of my muffin recipes has oats as an ingredient, and it's not the star.
So I've been on the lookout for a good recipe, but nothing has come across my computer that meets all of my criteria (100% whole grains, moderate sugar, moderate healthy fats). I ended up deciding some experimentation would be required. I started with a recipe on Simply Recipes and made a ton of changes - whole wheat pastry flour instead of all purpose, yogurt instead of buttermilk (which I never have on hand), oil instead of butter, more oats, less sugar, and increased flavor punch since I left out all of the nuts and dried fruits.
The first batch failed to rise due to some faulty thinking on my part, but after a little research I had some ideas on adjustments for round 2. This batch just came out of the oven and while they are still on the small side, they got a nice little dome on top and are absolutely delicious. Moist, sweet, buttery (even though there's no butter!), flavorful...and they're healthy on top of all that! Between this recipe and my recent Healthier Oatmeal Cookies, I have come to believe that brown sugar and oats are meant to go together. Seriously, I think this might be my favorite muffin yet. Try them. And that's all I have to say about that. :)
Oatmeal Muffins
adapted generously from Simply Recipes
Dry Ingredients
1 1/2 cups rolled oats
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of salt
1/2 teaspoon (rounded) of cinnamon
Wet Ingredients
1/2 cup (scant) brown sugar, packed
1/2 cup (scant) vegetable oil
1 cup plain yogurt (I used 1%)
1 teaspoon vanilla extract
1 large egg
Preheat the oven to 400°F and grease a muffin tin.
In a large bowl, whisk together dry ingredients. In another bowl, whisk together wet ingredients. Pour the wet ingredients into the dry mixture and stir with a large spoon just until combined.
Scoop into prepared muffin tray and bake 12-13 minutes for mini-muffins (I haven't tried standard size but I'd imagine they'd need closer to 20 minutes) or until a little brown around the edges and a toothpick comes out clean. Cool in the tray for a minute or two before transferring to a wire rack to cool completely.
Makes 24 small mini-muffins
So I've been on the lookout for a good recipe, but nothing has come across my computer that meets all of my criteria (100% whole grains, moderate sugar, moderate healthy fats). I ended up deciding some experimentation would be required. I started with a recipe on Simply Recipes and made a ton of changes - whole wheat pastry flour instead of all purpose, yogurt instead of buttermilk (which I never have on hand), oil instead of butter, more oats, less sugar, and increased flavor punch since I left out all of the nuts and dried fruits.
The first batch failed to rise due to some faulty thinking on my part, but after a little research I had some ideas on adjustments for round 2. This batch just came out of the oven and while they are still on the small side, they got a nice little dome on top and are absolutely delicious. Moist, sweet, buttery (even though there's no butter!), flavorful...and they're healthy on top of all that! Between this recipe and my recent Healthier Oatmeal Cookies, I have come to believe that brown sugar and oats are meant to go together. Seriously, I think this might be my favorite muffin yet. Try them. And that's all I have to say about that. :)
Oatmeal Muffins
adapted generously from Simply Recipes
Dry Ingredients
1 1/2 cups rolled oats
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of salt
1/2 teaspoon (rounded) of cinnamon
Wet Ingredients
1/2 cup (scant) brown sugar, packed
1/2 cup (scant) vegetable oil
1 cup plain yogurt (I used 1%)
1 teaspoon vanilla extract
1 large egg
Preheat the oven to 400°F and grease a muffin tin.
In a large bowl, whisk together dry ingredients. In another bowl, whisk together wet ingredients. Pour the wet ingredients into the dry mixture and stir with a large spoon just until combined.
Scoop into prepared muffin tray and bake 12-13 minutes for mini-muffins (I haven't tried standard size but I'd imagine they'd need closer to 20 minutes) or until a little brown around the edges and a toothpick comes out clean. Cool in the tray for a minute or two before transferring to a wire rack to cool completely.
Makes 24 small mini-muffins
Monday, January 10, 2011
100% Whole Wheat Pizza - Oven and Grilling Methods
Continuing from my previous post which included two methods of making pizza dough, I also have 2 recommendations for how to make the pizzas themselves.
The first method is by using a pizza stone in your oven. There is a big selection of pizza stones out there, starting around $15 (like the one I got at Bed, Bath, and Beyond) and going all the way up to over $100 (like the All-Clad set I registered for at Williams-Sonoma for my wedding)! I highly recommend picking up a stone if you plan on making pizza in your oven - the cheap ones yield good results and I don't think you can get the same crust without it. I would also recommend picking up a pizza peel if you have the space - even the cheap one in the picture below (also from B, B, and B) was much easier than the plate/sheet pan method I tried previously, but you can certainly make do without it!
100% Whole Wheat Pizza
Prepared 100% Whole Wheat Pizza Dough
Flour (for dusting)
Cornmeal or semolina flour (for dusting if using the oven method)
Olive oil (for drizzling if using the grilling method)
Salt & pepper (for sprinkling if using the grilling method)
When you are ready to make pizza, remove the desired number of dough balls from the refrigerator 1-2 hours before making the pizza, and keep them in their bags so that they don't dry out. You may want to open the bags a crack if they are puffing up a lot as they warm up. Frozen balls will obviously need longer, or else if you think of it you can defrost in the fridge overnight and take them out 1-2 hours before cooking. Ideally you want the dough to be at or close to room temperature when you stretch out the pizzas.
Oven Method
About 30-45 minutes before you expect the pizzas to be ready to cook, place a baking stone on a rack in the lower third of the oven and preheat the oven to 450 F. (If you do not get a crisp enough crust, you can experiment with a higher temp.)
Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and get ready to shape your pizza dough. Unwrap the dough balls and dust them with flour.
Working one at a time, gently press a dough ball into a disk and, working in a circle, pull the dough out a little at a time so that you retain a lip at the edge but get the center as consistently thin as possible without tearing (I use a combination of putting the dough over my knuckles and just holding with one hand and pulling with the other). You may even be able to see through spots - that's a good thing. You should be able to get each pizza to be at least 12" across. If the dough is being fussy and keeps springing back, let it rest for another 15-20 minutes and try again. Place the pulled-out dough on the prepared peel or sheet pan, and shake the pan to make sure the dough will move around on the cornmeal ball-bearings (you don't want it to stick at all).
Add your toppings, being careful not too add too much - you should still be able to see dough through the sauce, and sauce through the cheese. I have even used a cheese slicer on a block of mozzarella and used the thin slices in one layer - this was plenty. Slide the topped pizza onto the baking stone - it's easiest if you can get it straight into the oven, but you could also remove the stone from the oven if that works better for you. Bake approximately 10 minutes, until the crust is crisp and nicely brown.
Alternatively, if your toppings are cooking too fast for you to get a crisp enough crust, feel free to prebake the crust for about 5 minutes and then remove, add the toppings, and put back in the oven until cooked to your liking (there is no need to flip pizza). This is an especially good idea if your pizzas are on the thicker side, or if you are using fresh mozzarella, which will melt very quickly.
Remove pizza from the oven and cut on a cutting board, not your pizza stone or pizza peel, which could get damaged.
Grilling Method
Preheat grill to medium-high heat about 15-20 minutes before pizzas will be ready to go on. Drizzle a plate (or 2 plates if you'll be making pizzas simultaneously) or a large baking sheet with olive oil. Unwrap the dough balls and dust them with flour.
Working one at a time, gently press a dough ball into a disk and, working in a circle, pull the dough out a little at a time so that you retain a lip at the edge but get the center as consistently thin as possible without tearing (I use a combination of putting the dough over my knuckles and just holding with one hand and pulling with the other). You may even be able to see through spots - that's a good thing. You should be able to get each pizza to be at least 12" across. If the dough is being fussy and keeps springing back, let it rest for another 15-20 minutes and try again.
Place stretched pizza round onto oiled plate/pan and use your finger tips to stretch a little more if you want (with this method you'll be lifting the dough off of the plate anyway, so you don't have to worry about pushing down and causing sticking). Rub a drizzle of oil onto the top side of the dough and sprinkle with course salt and/or pepper. Prepare your toppings and bring everything outside for grilling.
Place the pizza dough directly on the hot grill, trying to keep it as round as possible (we generally have slightly oblong grilled pizza from swinging it onto the grill - no biggie!). If you are grilling two, follow the same method and just cook them side by side. Grill with the cover open for about 4 minutes on the first side, until there are well defined grill marks on the bottom (you may want to check frequently the first time you do this to get the timing right for your grill and temperature, but do not lift the pizza until it releases on its own - once it's cooked it should not stick at all). Flip pizza using tongs, quickly add toppings, close cover, and grill until the bottom is crunchy and toppings are heated through (approximately another 4 minutes for us). Remove, slice, and enjoy!
Each pizza serves 1-2 people, depending on your appetite, toppings, and side dishes :)
The first method is by using a pizza stone in your oven. There is a big selection of pizza stones out there, starting around $15 (like the one I got at Bed, Bath, and Beyond) and going all the way up to over $100 (like the All-Clad set I registered for at Williams-Sonoma for my wedding)! I highly recommend picking up a stone if you plan on making pizza in your oven - the cheap ones yield good results and I don't think you can get the same crust without it. I would also recommend picking up a pizza peel if you have the space - even the cheap one in the picture below (also from B, B, and B) was much easier than the plate/sheet pan method I tried previously, but you can certainly make do without it!
The other method is on an outdoor grill, and I definitely suggest giving this a try if you can! A big thanks goes out to my friend Nicole for teaching me about grilling pizza - it is so easy and comes out delicious. The end result is a little different than the pizza stone version - it's more rustic and doughy, but the grill marks add some really great crunch and flavor. With this method you can skip the peel and cornmeal (along with the fear of the pizza sticking when it's time to get it in the oven!), and the biggest benefit is that the mess stays mostly outside! It is also easy to make 2 pizzas at a time if you have a full-size grill, which may not be a possibility inside if you only have one pizza stone.
We make 2 pizzas at a time - one to split that night, and one for leftovers. We always eat it with a big salad (e.g., Caesar, Arugula, or just a mixed green with whatever toppings you like), which helps us to avoid overeating pizza and makes this more of a balanced meal. Leftovers can be stored in plastic containers or wrapped in foil in the fridge, and reheat nicely in the toaster oven.
Overall, I have learned that with a little bit of practice, making home-made pizza is really one of the easiest meals to prepare, and it is always such a treat to have a guilt-free, wholesome version whenever I want.
100% Whole Wheat Pizza
Prepared 100% Whole Wheat Pizza Dough
Flour (for dusting)
Cornmeal or semolina flour (for dusting if using the oven method)
Olive oil (for drizzling if using the grilling method)
Salt & pepper (for sprinkling if using the grilling method)
When you are ready to make pizza, remove the desired number of dough balls from the refrigerator 1-2 hours before making the pizza, and keep them in their bags so that they don't dry out. You may want to open the bags a crack if they are puffing up a lot as they warm up. Frozen balls will obviously need longer, or else if you think of it you can defrost in the fridge overnight and take them out 1-2 hours before cooking. Ideally you want the dough to be at or close to room temperature when you stretch out the pizzas.
Oven Method
About 30-45 minutes before you expect the pizzas to be ready to cook, place a baking stone on a rack in the lower third of the oven and preheat the oven to 450 F. (If you do not get a crisp enough crust, you can experiment with a higher temp.)
Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and get ready to shape your pizza dough. Unwrap the dough balls and dust them with flour.
Working one at a time, gently press a dough ball into a disk and, working in a circle, pull the dough out a little at a time so that you retain a lip at the edge but get the center as consistently thin as possible without tearing (I use a combination of putting the dough over my knuckles and just holding with one hand and pulling with the other). You may even be able to see through spots - that's a good thing. You should be able to get each pizza to be at least 12" across. If the dough is being fussy and keeps springing back, let it rest for another 15-20 minutes and try again. Place the pulled-out dough on the prepared peel or sheet pan, and shake the pan to make sure the dough will move around on the cornmeal ball-bearings (you don't want it to stick at all).
Add your toppings, being careful not too add too much - you should still be able to see dough through the sauce, and sauce through the cheese. I have even used a cheese slicer on a block of mozzarella and used the thin slices in one layer - this was plenty. Slide the topped pizza onto the baking stone - it's easiest if you can get it straight into the oven, but you could also remove the stone from the oven if that works better for you. Bake approximately 10 minutes, until the crust is crisp and nicely brown.
Alternatively, if your toppings are cooking too fast for you to get a crisp enough crust, feel free to prebake the crust for about 5 minutes and then remove, add the toppings, and put back in the oven until cooked to your liking (there is no need to flip pizza). This is an especially good idea if your pizzas are on the thicker side, or if you are using fresh mozzarella, which will melt very quickly.
Remove pizza from the oven and cut on a cutting board, not your pizza stone or pizza peel, which could get damaged.
Grilling Method
Preheat grill to medium-high heat about 15-20 minutes before pizzas will be ready to go on. Drizzle a plate (or 2 plates if you'll be making pizzas simultaneously) or a large baking sheet with olive oil. Unwrap the dough balls and dust them with flour.
Working one at a time, gently press a dough ball into a disk and, working in a circle, pull the dough out a little at a time so that you retain a lip at the edge but get the center as consistently thin as possible without tearing (I use a combination of putting the dough over my knuckles and just holding with one hand and pulling with the other). You may even be able to see through spots - that's a good thing. You should be able to get each pizza to be at least 12" across. If the dough is being fussy and keeps springing back, let it rest for another 15-20 minutes and try again.
Place stretched pizza round onto oiled plate/pan and use your finger tips to stretch a little more if you want (with this method you'll be lifting the dough off of the plate anyway, so you don't have to worry about pushing down and causing sticking). Rub a drizzle of oil onto the top side of the dough and sprinkle with course salt and/or pepper. Prepare your toppings and bring everything outside for grilling.
Place the pizza dough directly on the hot grill, trying to keep it as round as possible (we generally have slightly oblong grilled pizza from swinging it onto the grill - no biggie!). If you are grilling two, follow the same method and just cook them side by side. Grill with the cover open for about 4 minutes on the first side, until there are well defined grill marks on the bottom (you may want to check frequently the first time you do this to get the timing right for your grill and temperature, but do not lift the pizza until it releases on its own - once it's cooked it should not stick at all). Flip pizza using tongs, quickly add toppings, close cover, and grill until the bottom is crunchy and toppings are heated through (approximately another 4 minutes for us). Remove, slice, and enjoy!
Each pizza serves 1-2 people, depending on your appetite, toppings, and side dishes :)
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