Pizza Dough Rolled Out
Half-Baked Dough Topped
One thing that I really enjoy using for pizza dough is KAMUT flour, it adds such a great taste. I commonly use a half KAMUT half white flour combo for a light textured crust with the wonderful flavor of KAMUT.
I could probably pull off a 100% KAMUT crust but I am not a purest and I like this recipe better right now. I based my recipe off of whole wheat pizza recipe I found from Donna Miller that I have been using for about a year now. I have altered this recipe several times now but the recipe below is what I like most.
When I buy pizza, I really like Papa John’s Spinach Alfredo Pizza with bacon, spinach is a great pizza ingredient. Recently I found this recipe for Spinach Artichoke pizza that has just become my new favorite toppings. Combine the Spinach Artichoke with homemade KAMUT pizza crust and I am loving life, and so is whoever we invite over to share it with us.
On with the recipes…
- 1½ cups hot tap water
- 4 tablespoons white sugar
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 cups KAMUT flour (freshly milled)
- 2 cups all-purpose white flour
- ½ teaspoon yeast
- Start the night before and bake the next day for lunch or dinner.
- Add all ingredients into the mixer except for the all-purpose white flour and yeast.
- Mix on low for 30 seconds.
- Add the all-purpose what flour to mixer bowl and add yeast on top of the flour.
- Mix on medium speed for 3½ minutes, add a little more flour if you feel it is needed.
- Remove dough from mixer and place in a greased bowl that is 3 times the size of the dough.
- Cover bowl lightly with plastic wrap and let rise over night.
- The next morning, dust the counter top with some flour and dump the dough out onto the floured surface.
- Divide the dough in half.
- Form each piece into a ball by pushing the edges into the bottom center of the dough until the top is a smooth round shape.
- pinch the bottom together and place each dough ball into a separate zip-lock bag with some air in each bag.
- Placed bagged dough in the fridge for use later, at least 30 minutes.
- Remove dough from fridge and roll each out onto a piece of parchment paper, leaving the edge a little thicker than the rest.
- Place pizza stone in oven and pre-heat to 425 degrees.
- Let oven pre-heat for 30 minutes.
- Transfer parchment paper with rolled out dough into the oven (flat cookie sheet works well for this) and bake for 4 minutes, then remove from oven. Repeat this step for 2nd pizza dough.
- Top half-baked pizza crust with sauce, toppings and cheese.
- Bake for 8-12 more minutes, until bottom of crust is well browned but not burnt.
- ¾ cup heavy cream
- 6 tablespoons butter
- 2 tablespoons cream cheese
- ¾ cup fresh-grated Parmesan cheese
- 2 tablespoons granular Parmesan, the stuff in the can (or use more Parmesan cheese)
- 1 teaspoon garlic powder
- 6 ounces fresh spinach leaves, chopped smaller
- 1 can artichoke hearts, rinsed and dried and chopped into 8ths
- Dash Italian seasoning
- ¼ teaspoon salt
- About 1½ cups mozzarella cheese to top pizza
- Add butter, heavy cream, and cream cheese to a sauce pan and stir over low heat until fully melted.
- Add grated and granular Parmesan cheese to sauce pan.
- Stir together and continue to cook for 15 minutes, stirring occasionally.
- Cook spinach with 2 tablespoons water over medium low heat until wilted.
- Drain spinach and squeeze spinach dry in a few paper towels.
- Add spinach to sauce and stir well.
- Spread sauce over pizza crust and top with mozzarella cheese and artichoke.
Spinach artichoke pizza topping compliments whole wheat pizza crust quite well also, or any other pizza crust you want to put it on.
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