This is a quick and relatively easy dinner option for us. I personally don't like pizza so I make a separate pan of breadsticks for myself. I like the following recipe which can be found at http://www.wheatfoods.org/Quick-Whole-Wheat-Pizza-Crust.217.1.htm
Ingredients: 2 cups whole wheat flour 1 package active dry yeast/instant yeast 3/4 teaspoon salt 1 cup hot tap water (120 - 125°F) 1 tablespoon vegetable oil 1 tablespoon honey or granulated sugar
I mix the ingredients together in a bowl and then dump it out on to a floured countertop. I add parsley, oregano, and a little garlic salt to the dough to taste. Knead for a couple minutes adding extra flour as needed. Then roll out with a rolling pin into a circle big enough for your pizza pan. You can make 2 thin crust pizzas or 1 regular crust with this recipe. Carefully transfer the dough to a greased pizza pan.
Last time I bought cheese sticks Kraft brand was on sale so I bought that kind. We think they are gross: plastic like with no flavor. I thought I'd use them up by making this pizza with a stuffed crust. Just push some extra dough up over the lip of the pan. Place strips of the cheese around the edge and push them in to the dough slightly. Then roll the lip down and over the cheese while pushing the whole edge back against the lip of the pan.
Time to add the toppings. I used home canned tomato sauce and shredded 4 more cheese sticks to put on top of the sauce. I add venison pepper sticks from Brian's deer, sliced thinly with a knife, in place of store bought pepperoni. On goes 1 small can of mushrooms.
As a special touch I melt some butter, mix in a little garlic salt and herbs, and spread that over the crust. It makes it a little more moist which is part of what Brian missed from take out pizza. He approved this recipe and doesn't dislike it like he has some of the others I've tried.
Bake at 400 for 15-20 minutes, or try a little longer if it isn't crisp.
For our pizza the ingredients are as follows: Veggie oil, sugar, flour, tomato sauce, pepper stick - all very local Sea salt - purchased at Lansing Market Yeast, mushrooms, cheese - purchased at local grocery
Theoretically one could grow their own mushrooms and purchase local cheese for a totally local experience! What is your favorite almost local dish? Or easy dinner idea?
What started as a blog about the happenings here on our Centennial Farm has now evolved in to a little more personal account of things from my point of view as a new farm(er's) wife. Stick around for awhile and hopefully you'll learn a little about everything from industrial and sustainable farming to raising livestock to being green and maybe even catch a good recipe or two. Enjoy!
We're on our way out of debt and on to greener pastures...