May 20, 2013
Wednesday, 22 February 2012 00:00
Remember, just because a recipe is lower in fat and healthier doesn’t mean you can eat more. You still have to count calories and watch your portions. We decided to try a whole wheat crust we found in The New York Times. It is simple to prepare, and the toppings can be anything your family enjoys.
Broccoli Rabe Topping
4 teaspoons olive oil, divided
Kosher salt and freshly ground black pepper
1 1/2 cups grated part-skim mozzarella cheese
2 tablespoons grated Parmesan
1 bunch broccoli rabe cooked and chopped
1 large shallot, chopped
1/2 cup pignoli nuts, toasted
red pepper oil (optional)
Whole wheat crust
2 teaspoons active dry yeast
1 cup warm water
1/2 teaspoon sugar
1 tablespoon extra virgin olive oil, plus additional for brushing the pizza crusts
1 1/4 cups whole wheat flour
1 1/2 cups unbleached all-purpose flour, plus additional if necessary for kneading
1 1/4 teaspoons salt
Combine the yeast and water in a 2-cup Pyrex measuring cup. Add the sugar and stir together. Let sit two or three minutes until the water is cloudy. Stir in the olive oil.
Combine the whole wheat flour, all-purpose flour and salt in a food processor fitted with a steel blade. Pulse to blend 2-3 times. With the machine running, pour in the yeast mixture. Process until the dough forms a ball on the blades. Do not over-process; — dough will be tough.
Remove from processor (dough will be a little tacky; flour or moisten hands so it won’t stick), and knead on lightly floured surface for a couple minutes, adding flour for a smooth dough.
Shape dough into a ball, pinched at bottom and rounded at top. Transfer the dough to a clean, lightly oiled bowl, rounded side down first, then rounded side up. Cover tightly with plastic wrap and leave in a warm spot to rise for an hour or more. When it is ready, the dough will stretch when gently pulled. Divide into two equal balls.
Prepare broccoli rabe by sautéing or boiling. When cool, chop into one inch pieces. In a dry skillet, toast pignoli nuts until lightly browned, set aside (keep watch as they burn easily). Add two teaspoons more olive oil and sauté shallot until soft. Season with salt and pepper.
For assembling the pizza, preheat oven to 400º. Stretch and/or roll each piece of dough until very thin, and place each on a piece of lightly floured parchment paper the same size as the baking sheets.
The dough can be any shape you prefer. Brush each piece of dough with one teaspoon of the oil, sprinkle with 1/4 teaspoon coarse salt and 1/8 teaspoon pepper, and carefully transfer to the hot baking sheets.
Remove from oven and evenly top each pizza crust, keeping about 1/2 inch from the edge with the shallots, broccoli rabe, mozzarella and parmesan. Place in the oven and continue to bake until the crust is crisp and cheese has melted and browned in spots, 6-8 minutes, rotating the pans if necessary.
Remove from oven and sprinkle with salt and fresh pepper if needed, and toasted nuts. Drizzle with red pepper oil.
Red Pepper Oil
2 cups good quality olive oil
3 -4 teaspoons crushed red pepper
Combine oil and crushed red pepper flakes in small saucepan. Cook over low heat about 5 minutes. Remove from heat. Cool to room temperature. Transfer the oil and pepper flakes to a bottle. Seal the lid. Refrigerate up to 1 month.
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