My Sunday started out with me heading in to work to do homework for about 3 hours. Bleh times a million. Then I headed to the grocery store to do our shopping for the week which was probably one of the worst decisions I have ever made. I totally forgot that it was Super Bowl Sunday. I guess that shows how much I’m invested into it. Yeah, the store was packed. I kept shopping though because I didnt feel like going home and then going back later.
I’ve been craving pesto all week. Should I made pesto pasta? Pesto and fresh mozzarella paninni? Then it hit me… PESTO PIZZA! Making pizza on Sundays is somewhat of a tradition for me. I love to make my own crust and only really want to take the time on Sundays, when I know I have the time to let it rise.
After I got home from the grocery store, I snacked on some artichoke dip leftover from our wedding! Jeremy’s mom brought it for us yesterday. It was fantastic and I was glad Jeremy’s mom saved it for us, becuase I really didnt eat that much at our reception, I was too busy talking to everyone!
A little bit later, I made the pizza dough and set it aside to let it rise. While it was rising, I made granola bars to take to school for the week. I was loving these granola bars last week. They are roughly 100-150 calories per bar and satiate my appetite for a few hours… which is important during my 7 hour stretch of classes on Mondays!
Soon after I was done making the granola bars, it was time to roll out the pizza and add the pesto, onions, and cheese!
Oh it was deelicious! And pizza is always appropriate for Super Bowl Sunday (if you are, in fact, celebrating Super Bowl Sunday). I also got to use our pizza stone for the first time! I really liked how the dough turned out on the stone. I’ll definitely be using it more!
When making my pizza dough, I like to pre-bake it before putting topping on, depending on how much time you have, you can probably just put your toppings on right away.
Whole Wheat Pizza Dough
Makes 1 pizza
3/4 cup plus 2T lukewarm water
1 package active dry yeast
1 cup whole wheat flour
1 cup bread flour, or all purpose flour (Or you can use white whole wheat flour, like I did!)
2T yellow cornmeal
1. Stir water, yeast, sugar, and salt in a large bowl, let stand until the yeast has dissolved, about 5 minutes.
2. Stir in whole wheat flour, bread flour (or all-purpose flour, of white whole wheat flour) and cornmeal until the dough begins to come together
3. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes
4. Place the dough in an oiled bowl and turn to coat. Cover with a clean towel and set aside in a warm place until doubled in size, about 1 hour
5. Preheat oven to 350 degrees
6. Roll out dough and prebake for 17 minutes
7. Add the toppings and bake again for 20 minutes