EASY WHOLE WHEAT PIZZA DOUGH
¾ cup plus 2 tablespoons lukewarm water (105-115°)1/2 white or yellow onion, diced
1 package active dry yeast (2¼ teaspoons)
1 teaspoon sugar
1 1/2 tsp cumin
1 tsp chili powder
½ teaspoon salt
1 cup whole-wheat flour
1 cup bread flour or all-purpose flour, plus additional for dusting
2 tablespoons yellow cornmeal
1 cup canned black beans, rinsed
½ cup chopped jarred roasted red peppers
1 medium clove garlic, quartered
1 tablespoon chili powder
¼ teaspoon salt
Yellow cornmeal, for dusting
1 cup shredded Monterey Jack cheese
2 medium tomatoes, diced
¼ cup chopped pitted ripe black olives
2 tablespoons chopped jalapeños ( as needed )
1. Stir water, yeast, sugar and salt in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour (or all-purpose flour) and cornmeal until the dough begins to come together.
2. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.)
3. Place the dough in an oiled bowl and turn to coat. Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, about 1 hour.
5. When you're ready to make your pizza, turn the dough out onto a lightly floured surface. Dust the top with flour; dimple with your fingertips to shape into a thick, flattened circle—don't worry if it's not perfectly symmetrical. Then use a rolling pin to roll into a circle about 14 inches in diameter.
6. Place beans, peppers, garlic, chili powder and salt in a food processor and process until smooth, scraping down the sides as needed.
7. Sprinkle cornmeal onto a pizza peel or large baking sheet. Roll out the dough (see Tip) and transfer it to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.
8. Slide the crust onto the grill rack; close the lid. Cook until lightly browned, 3 to 4 minutes.
9. Using a large spatula, flip the crust. Spread the bean mixture on the crust, leaving a 1-inch border. Quickly layer on cheese, tomatoes, scallions, olives and pickled jalapenos.
10. Close the lid again and grill until the cheese has melted and the bottom of the crust has browned, about 8 minutes.
TIP: To roll out pizza dough: When you're ready to get your pizzas on the grill, turn the dough out onto a lightly floured surface. Dust the top with flour; dimple with your fingertips to shape into a thick, flattened circle—don't worry if it's not perfectly symmetrical. Then use a rolling pin to roll into a circle about 14 inches in diameter.
Pizza in the oven: Place a pizza stone on the lowest rack; preheat oven to 450°F for at least 20 minutes. Roll out the dough and place on a cornmeal-dusted pizza peel or inverted baking sheet, using enough cornmeal so that the dough slides easily. Slide the dough onto the preheated stone and cook until the bottom begins to crisp, about 3 minutes. Remove the crust from the oven using a large spatula and place it uncooked-side down on the peel or baking sheet, making sure the underside of the crust is completely coated with cornmeal. Quickly add the toppings and slide the pizza back onto the stone. Continue baking until the toppings are hot and the bottom of the crust has browned, 12 to 15 minutes.
Individual variation: The dough can be turned into 4 or 6 personal-size pizzas. After kneading, divide the dough into 4 or 6 equal balls. Brush with oil and place 3 inches apart on a baking sheet. Cover and set aside until doubled in size, about 1 hour. Roll each portion into a 6-to-8-inch circle.
Serving size: 1 slice
Per serving: 316 calories 8 g fat(4 g sat); 6 g fiber; 46 g carbohydrates; 14 g protein; 140 mcg folate; 17 mg cholesterol; 3 g sugars; 1136 IU vitamin A; 7 mg vitamin C; 186 mg calcium; 3 mg iron; 729 mg sodium; 328 mg potassium
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