Wednesday, November 9, 2011

Home-made veggie pizza or Naan Pizza

What started out as naan for dinner yesterday became pizza today! Find me a kid who doesn't like to make their own pizza and I'm sure we can find a way to change that. Besides fun, making your own pizza, especially the dough, helps ensure that you're avoiding the unnecessary and health-damaging trans fats. If you make more from scratch, especially the sauce (which I didn't) you can also help regulate the sodium intake for your family.

Crust (Naan) Recipe:

  • 1 cup warm water (110 degrees F/45 degrees C)
  • 1 (.25 ounce) package active dry yeast
  • 1/4 cup warm water
  • 1/4 cup plain yogurt, room temperature (I used organic sour cream this time)
  • 2 tbsp canola or coconut oil
  • 3 cups unbleached all-purpose flour
  • 1 teaspoon salt
  • Flax seed (if desired, this helps increase omegas (essential fatty acids), protein and fiber and MANY vitamins) 
  • Hemp seed (if desired, this helps increase omegas (essential fatty acids), which are very heart healthy and extremely easy to digest)
Activate yeast in warm water and allow to froth.


Add that into your sifted (in all honesty, I don't sift) flour and salt mixture.
Add in your seeds if you have them and slowly mix these items together, adding your oil and sour cream as well. Many times I add all at once, but it can affect how your yeast activates and of course the dough rising!



Using a dough hook, mix until it forms a ball. Take out the mixing hook and gently poke your dough - it should not be too sticky and should have a bit of give. If it is too sticky, add a small amount of flour and mix on a low speed to combine. You don't want to over mix! If you mix by hand it will be cumbersome, but you can mix by hand as well. I LOVE my
KitchenAid 4-1/2-Quart Ultra Power Stand Mixer, Empire Red though!

Once mixed, cover and let stand/rise for approximately 90 minutes. If your home is cool (say below 75 degrees, or if you used any cool ingredients, you may want to place the bowl, covered, in a warmed, but off, oven.

When the dough is around double in size, you are ready to make your crust/naan. To make as a naan, use slightly less than a tennis-ball sized "grab" of dough, and roll slowly in your hand and then "pull" the pieces slowly apart to make it almost tear-drop shape. Place on a baking pan, and bake at 425 for 8 minutes.

To make as a complete crust, flour your pan and working from the center, do your best to flatten the dough. You do not need to pre-bake the crust for the pizza.

Now for the fun part. TOPPINGS! We mostly stick to vegetarian. Add your selected items, place in a 425 oven for 10-15 minutes, depending on toppings and thickness of the dough... If you are using raw meat, be sure it is fully cooked.

YUM!

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