So, I was supposed to be keeping this blog updated more often. But, I haven’t. Work is crazy, wedding stuff is its own full-time job. Thankfully, the planning will soon be over and I can get back to lounging on the beach, cycling and cooking on weekends. I seriously, seriously cannot wait. Not to mention the 2 weeks in Hawaii.
Since I’m a slacker, I’m posting my recipe for fancy Valentine’s Day pizza now…almost an entire month later. I’m not a huge fan of going out on Valentine’s Day. The crowds, the parking, the fixed price aphrodisiac menus designed to impress the newly coupled…It’s just not fun.
Keeping to tradition, I made Tom homemade pizza. This time, it was whole wheat crust, with chicken sausage, artichoke hearts, fresh mozzarella and sage. First, I brushed the dough with some truffle oil (yes, I own truffle oil). Then I piled on the rest of the ingredients and ground a LOT of fresh black pepper over the top. The earthiness of the sage and the truffle oil were perfect with the meaty sausage and fresh artichokes.
And I didn’t have to wash one dish. True love, indeed.
recipe after the jump
whole wheat pizza dough
1 cup all-purpose flour
1/2 cup whole wheat flour (if you use more, it won’t get crispy)
Â¾ teaspoon active dry yeast
1 teaspoon salt
Â½ cup lukewarm water (may need 2-3 tbsp. more)
1 tablespoon olive oil
Mix all the dry ingredients in a big bowl, mixing well. Then add the wet ingredients and mix together into a big clump.
Flour a surface, and dump contents of bowl onto it. Knead everything together until all the ingredients are mixed well.
Lightly oil a clean bowl and place the dough ball inside, coating all sides with oil. Cover the bowl and let the dough rise for about 2 hours. Then, place it back on the floured counter and knead a little more. Cover and let stand for about 20 more minutes.
Sprinkle coarse- or medium-grind cornmeal on the baking surface (so that the dough wonâ€™t stick). Stretch the dough out to desired thickness and top with whatever you have on hand. This time, I used some sauteed chicken sausage crumbles, some artichoke hearts (not marinated, as they are far too strong), finely sliced sage leaves, fresh mozzarella and a heavy grind of black pepper to top it off. I also brushed the dough in truffle oil. It was Valentine’s Day after all.
Bake in a super-hot oven for about 10 minutes, or until the cheese is brown and bubbly. (Do NOT use the broiler. You have been warned.)