Do you have any food rules that you live by?
(This post may contain affiliate links)
Rule #2 – “Don’t eat anything your great-grandmother wouldn’t recognize as food.”
Rule #6 – “Avoid foods that contain more than five ingredients.”
Rule #20 – “It’s not food if it arrived through the window of your car.”
Rule #37 – “The whiter the bread, the sooner you’ll be dead.”
Rule #17 – “Eat only foods that have been cooked by humans,” is taken up in this brilliantly illustrated short. It’s actually a clip from an outtake of a longer talk Pollan gave at RSA in London, last May.
On the one hand, I applaud and say, “Yes, of course!” But on the other, I can’t help but think it’s often easier said than done in today’s fast-paced world where husbands and wives both work, kids go in all directions, and millions of other demands vie for our time
Nothing happens in a vacuum, and even with the best of intentions, utopia can often prove elusive. My sincerest hope is The Veggies will help inspire you to cook at home, even just a little bit more, and have some fun along the way.
Making homemade pizza, whether it’s open-faced or calzone-style, is great fun. Especially when kids get involved. Here, I used my favorite whole wheat dough recipe, which can easily be frozen ahead. Letting even the busiest of families make pizza night a possibility
With a fridge filled with beautiful veggies from our CSA, I couldn’t resist using them as toppings. A few ideas for combinations are below, but of course, it’s always fun to make them your own
Sauce – A tomato-based sauce, alfredo sauce, or even a black bean dipping sauce would be great
Veggie options – Broccoli, cherry tomatoes, corn, bell peppers, onions, yellow summer squash, zucchini, or spinach leaves
Cheese options – Fresh mozzarella, Parmesan, soft goat cheese, shredded Monterey Jack, Cheddar, or Swiss
Any favorite topping combos? I’d love to hear
~ Adapted from Artisan Pizza and Flatbread in Five Minutes a Day
Whole Wheat Pizza Dough
- 1 ¾ cups lukewarm water
- ½ Tbsp granulated yeast
- 1 Tbsp sea salt
- ¼ tsp dried oregano
- a drizzle of honey
- 1 Tbsp olive oil
- 3 ½ cups whole wheat flour
- Mix the yeast, salt, sweetener, olive oil, and water in a 5-quart bowl, or a lidded (though not airtight) container
- Mix in the remaining dry ingredients without kneading using a spoon or a mixer (with a dough hook)
- Cover with a flour towel & allow the dough to rest at room temp until it has risen and collapsed (flattened on the top). About 2 hours
- The dough can be used right away, after this initial rise, though it's quite a bit easier to handle when it's cold. Refrigerated in a lidded container and use for pizza or flatbread over the next week.
- (Alternately, the dough can be stored for a month in the freezer (in ½-pound portions)
- When using frozen dough, thaw it in the refrigerator overnight before use.
- On baking day, roll out or stretch the dough into a thin round & finish with your favorite toppings.
- Cook at 425° F for 10 minutes (or until the crust is browned and the cheese is bubbly)