Wednesday, April 16, 2014

Garlicky Kale Whole Wheat Pizza

#1 reason why I just can't commit to a vegan diet is well....cheeeeeese. I love cheese seriously I could just marry it.. ok maybe not but really. I also love pizza and have you ever had vegan cheese? Yeah not the all..just no.

I always have a batch of whole wheat pizza dough in the freezer for when my boyfriend and I have a serious pizza craving. It also just happens to be vegan! So you can omit the cheese for vegan cheese or other vegan friendly toppings. I am a crazy cheese fiend though so other than a great amount of mozzarella and parm on my pizza I also top it with my favorite garlicky kale which I put on top of everything! Quinoa bowls, baked sweet potatoes, rice or as a side dish its just soo good especially for those who don't like the taste of raw kale.

What you will need

For the Whole Wheat Pizza Dough (Vegan)
Inspired by "Chloe's Kitchen"
1-1/4 Cup of Whole Wheat Flour
1-1/4 Cup of All Purpose Flour
1 Cup warm water at 110 degrees
1 Package of Active Dry Yeast
1 Tablespoon olive oil
1 Teaspoon salt
1 Tablespoon sugar

For the Sauce 
1 14oz can diced tomatoes undrained
1/4 teaspoon salt
1/8 teaspoon ground pepper
2 tablespoons of fresh basil, coarsely chopped or 2 teaspoons of dried basil

For the Toppings
1 cup 1/2 of shredded mozzarella cheese
1 Tablespoon of olive oil
1 Big handful of Tuscan Kale with stems removed and torn into bite   sized pieces
2 cloves of garlic minced
Shaved Parmesan


Whole Wheat Pizza Dough
  1. In a small bowl dissolve the yeast in warm water and let stand until bubbles form for about 10 minutes.
  2. In a large bowl of an electric mixer combine flour, oil, salt, sugar, and the yeast mixture.
  3. With an electric mixer fitted with a dough hook, mix until a stiff dough has formed. If the dough is too sticky, sprinkle extra flour 1 teaspoon at a time as needed.
  4. Place the dough in a large well-oiled bowl and rotate the ball of dough so it is completely covered with the oil. This will prevent the dough from sticking to the bowl as it rises. Cover with a dry kitchen towel and place in a warm part of the kitchen until it has doubled in volume for about 1 to 1½ hours
  5. When done rising place dough on a lightly floured work surface, shape into a disc and roll out into  the shape of your round pizza pan or rectangular sheet pan
  6. Use dough immediately or cover tightly in plastic wrap and refrigerate or freeze for a later use.
  1. Heat oil in medium saucepan
  2. Add garlic and cook for 30 seconds or until fragrant
  3. Stir in tomatoes, salt and pepper and cook for 8-10 minutes stir tomatoes while mashing with a potato masher until the sauce has thickened.
  4. Stir in basil
  5. The sauce can be placed in glass jar when fully cooled in the fridge for up to 3 days or 2 months in the freezer
Assembling and Toppings
  1. Preheat your oven to 450 degrees
  2. Lightly grease your pizza pan with olive oil and place rolled pizza dough onto the pan
  3. Spread tomato sauce evenly over dough
  4. Top with shredded mozzarella cheese until fully coated
  5. Bake off your pizza for 20 minutes until crust and cheese becomes golden
  6. While your pizza is baking heat a table spoon of olive oil in pan
  7. Add in kale and stir continually until the leaves start to wilt and turn bright green.
  8. Add salt, pepper and minced garlic and cook for about 1 more minute. Take off heat and set aside
  9. When pizza is done baking top off with the garlicky kale and shaved parmesan

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