We’re almost halfway though the month! Day 13! We’ve gone 13 days without eating out and 13 days of making our meals at home from scratch. Good Lordy haha. We’re doing good though and I am so, so proud of BigBear and all that’s he’s put into this! I was so worried that he wouldn’t make it this far haha. I think the fact that I’ve been making some homemade/from scratch pizzas though it helping him along!
I keep a few slices in the fridge and when we’re hungry and don’t feel like cooking, we just heat them up, enjoy our pizza and we are still sticking to the challenge. I may have to admit that we’ve had pizza for like three days in a row. Don’t judge! haha We’re having Salmon tonight so I’m changing it up, but that pizza is just so darn good and it makes me feel like I’m eating junk food without actually eating junk food!
Pizza not junk food? What?! Um… yes, it’s true. I don’t feel very guilty when I eat this pizza, mainly because the whole thing is made from scratch and ridiculously easy to make. Whole wheat flour is on the clean eating approved list and that’s exactly what the crust is made out of. Even the sauce it made from scratch.
I’ve always struggled with making tomato sauce, but the directions I got from Anne made the perfect sauce that I’ve been making a ton of for these pizzas!
I’ve also been a scaredy cat when it comes to working with yeast, but I seem to be mastering it when it comes to pizza dough! Well, I don’t know if mastering is the right word, but let’s just say that I’ve gone from ordering Delivery Pizzas to Making homemade Spinach and Mozzarella pizzas and my Pizza LOVING husband hasn’t complained once!
I love using fresh mozzarella slices for these pizzas but you could use shredded mozzarella as well.
I just think it looks and taste better with the slices of mozzarella. ^^^ Before going into the oven!
Emerges with lovely melted mozzarella cheese!
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2 cups whole wheat flour plus a little extra for dusting the work surface
1 package instant yeast
1/4 teaspoon salt
1 tablespoon oil
1.5 tablespoon honey
1 cup hot water
For the Pizza Sauce:
4 tomatoes, chopped
4 large fresh basil leaves chopped
1/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Italian seasoning
For the Pizza:
9-10 slices of fresh mozzarella
1 cup fresh spinach leaves
Pizza Sauce (Recipe above)
Pizza Crust (Recipe above)
Instructions
For the Whole Wheat Pizza Crust:
In a large bowl combine the whole wheat flour, salt and yeast. Stir.
Add in the oil and honey. (Add the oil to the tablespoon first and then the honey will slide right out).
Add in the hot water and stir. Mix and knead by hand until the dough comes together.
Place few drops of oil into the bowl and rub it around the bowl with your hand. Roll the dough into a ball in place into the bowl. Cover with Plastic Wrap. Set aside to rise.
Add the chopped tomatoes to a large skillet with the basil, salt, pepper and Italian seasoning. Stir. Cover and Simmer for about 40 minutes or until the “tomato water” is gone. Stir occasionally.
Once the water has evaporated, blend the sauce in a blender or food processor until smooth.
For the Pizza:
Pre-heat the oven to 400F.
Dust a flat surface with a little whole wheat flour and roll the pizza dough into a circle. (Mine are never perfect circles, just roll it enough to cover the pizza tray or pizza stone. I love using my pizza stone for these.
Pre-bake the crust for 7 minutes. Remove from oven. Spread on the pizza sauce, sprinkle on the spinach leaves and then lay down the slices of mozzarella cheese.
Bake for 15 minutes or until the crust is done and the cheese is melted!
Yields 1 pizza- about 8 slices
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