Did I ever tell you about that time Mr. B and I made pizza?
I had been wanting to make pizza for a while — it had been months since we’d done so. Besides, cooking together is like two bits of goodness in one: We get to make delicious food, and we get to spend time together. True confession time: I typically get really annoyed when other people are trying to help me cook (just ask Rosebud), but with Mr. B it’s different — and it’s fun.
So, after much deliberation, we decided on what we wanted to eat on our pizza and went to work.
First up? The whole-wheat crust. From scratch, nonetheless.
- 1 package yeast
- 1 c. warm water
- 1-1/2 c. whole wheat flour
- 2 tsp. sugar
- 1/2 tsp. salt
- 2 Tbsp. olive oil
- 1-1/2 c. white flour
- Mix yeast in 1 c. white flour, stir together with whole what flour, sugar, salt, olive oil, water.
- Knead in rest of white flour. (Note: Some of us have different definitions of what “knead” means.)
- Spray medium-sized bowl with nonstick spray and place dough in bowl, turning to coat top. Cover and allow to rise in warm place for 20 minutes.
- Spray pizza pan and stretch dough to fit.
- Flute edges.
- Preheat oven to 425 while you prep your toppings.
- Top crust with favorite toppings. (See below)
- Bake until cheese is melted and crust is brown.
While the crust was rising, Mr. B and I prepped our toppings, starting with the from-scratch pesto:
- 2 c. packed fresh basil leaves
- 2 cloves of garlic
- 1/4 c. pine nuts
- 1/2 c. extra-virgin olive oil (Note: Original recipe called for 2/3 cup of olive oil, but Mr. B and I thought that looked like it would be way too much.)
- Kosher salt and freshly ground black pepper, to taste
- 1/4 c. freshly grated parmesan (Note: We didn’t use the cheese in our recipe because the pizza was already going to have plenty of it.)
- Combine basil, garlic and pine nuts in a food processor and pulse until coarsely chopped.
- Add oil and process until fully incorporated and smooth.
- Mix in cheese and season with salt and pepper.
Once that was made, we chopped up our toppings:
- Chicken breast (Shouldn’t-have-to-say-it-but-feel-I-should note: Please make sure you cook it first)
- Artichoke hearts
- Black olives
- Tomatoes (Note: Romas work best because they’re not quite so juicy and have more meat to them)
- Freshly grated parmesan cheese
We put them on the pizza and played the waiting game while it baked. The waiting game involves me, wandering around the kitchen sniffing the air and peeking in the oven.
And then … cue harps and chorus of angels … the pizza was done! And it smelled and looked absolutely delicious.
We grabbed up our outside-eating blanket, our citronella candle and our chilled bottles of mini wine and headed out to the backyard for our pizza picnic.