This month we are adding wheat to our home storage. I love to find ways to use my wheat besides just making bread. I was able to attend a food storage fair in May and the pizza recipe below is from one of the classes that I attended.
Whole Wheat Pizza Dough
Heidi LeBlanc
Less than 20 minutes!!!
2 C whole wheat flour
1 1/2 T yeast
2 t yeast
1 1/2 t sugar
3/4 C water
1 t canola oil
Mix all ingredients in a bowl. Let rise for 10 minutes while covered with a towel. Roll out into pizza shape. Add favorite toppings. (options below)
Greek-puree 1/2 C raisins, 2 T onion, and 1/3 C water for the spread. Top with 2 C fresh spinach, 1 C scallions, 1 T pine nuts, 1 T olive oil, 1/4 C lemon juice, 1/8 t allspice, 1/8 t pepper, salt to taste, 1/2 C feta cheese
Italian-cook 16oz canned tomato sauce, 1 grated carrot, 3 T fresh basil, 1/2 t oregano, 1/4t pepper, Top with 1 C artichoke hearts quartered, 1/2 C thinly sliced tomatoes and 2 T black olives, 1/2 C mozzarella cheese.
Mexican-1 C refried beans. Top with 1/2 C cheddar cheese, 1/2 C each green onion, chilies, tomatoes, bell pepper and 1 C salsa
Bake pizza at 425 for 10-15 minutes.
ENJOY THE JOURNEY!
ENJOY THE BLESSINGS!
FEEL THE PEACE!
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