I decided to try one of the "dynamic dinners" and see how dynamite it turned out.
my pizza with charbroiled vegetables:
ingredients for dough:
14 oz. (1.75 cups) whole wheat flour, plus extra for kneading
1 envelope active dry yeast
1 tsp sugar
1 tsp salt
250 ml (1 cup) warm water
1 Tbs olive oil, plus extra for drizzling
suggested toppings:
bottled tomato sauce
goat cheese
zucchini
bell peppers
eggplant
I decided that the best toppings would be fresh mozzarella, tomatoes, yellow peppers and zucchini. Mainly because those were the available things in the fridge. :)
To make the dough, stir the flour, yeast, sugar, and salt together in a large bowl. Make a well in the center, then stir in the warm water and the pol. Stir to make a soft dough. Turn out onto a lightly floured surface and knead dough until smooth and elastic. Return the douhg to the rinsed bowl, drizzle with oil, then cover with plastic wrap and leave in a warm place until it has doubled in volume.
Meanwhile, prepare the veggies. A.k.a. heat them in a skillet with (optional) oil. I didn't use any and my veggies turned out fine. The directions in the book are more detailed, but if I can do it without reading it all, you'll be fine too! Remember, the book is British. ;)
Preheat oven to 425 (with baking sheet inside). Not sure why you're supposed to do that, but oh well! It says to split the dough into two balls and make 2 pizzas, but I wanted to just make one, so the dough was thicker and I added a few minutes to the cook time. We'll see if it worked!
Spread dough, roll with rolling pin (which I have yet to locate). Spread with sauce, and top with toppings. I added to mine: authentic Italian sauce, yellow peppers, tomatoes, zucchini, and fresh mozzarella. It looks and tastes phenomenal. :)
Bon appetit! ;)
14 oz. (1.75 cups) whole wheat flour, plus extra for kneading
1 envelope active dry yeast
1 tsp sugar
1 tsp salt
250 ml (1 cup) warm water
1 Tbs olive oil, plus extra for drizzling
suggested toppings:
bottled tomato sauce
goat cheese
zucchini
bell peppers
eggplant
I decided that the best toppings would be fresh mozzarella, tomatoes, yellow peppers and zucchini. Mainly because those were the available things in the fridge. :)
To make the dough, stir the flour, yeast, sugar, and salt together in a large bowl. Make a well in the center, then stir in the warm water and the pol. Stir to make a soft dough. Turn out onto a lightly floured surface and knead dough until smooth and elastic. Return the douhg to the rinsed bowl, drizzle with oil, then cover with plastic wrap and leave in a warm place until it has doubled in volume.
Meanwhile, prepare the veggies. A.k.a. heat them in a skillet with (optional) oil. I didn't use any and my veggies turned out fine. The directions in the book are more detailed, but if I can do it without reading it all, you'll be fine too! Remember, the book is British. ;)
Preheat oven to 425 (with baking sheet inside). Not sure why you're supposed to do that, but oh well! It says to split the dough into two balls and make 2 pizzas, but I wanted to just make one, so the dough was thicker and I added a few minutes to the cook time. We'll see if it worked!
Spread dough, roll with rolling pin (which I have yet to locate). Spread with sauce, and top with toppings. I added to mine: authentic Italian sauce, yellow peppers, tomatoes, zucchini, and fresh mozzarella. It looks and tastes phenomenal. :)
Bon appetit! ;)
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