But I’m pretty sure that if I was around in a past life I wasn’t anything nearly so fancy – I think I was a baker.
It’s the only way to account for my total obsession. I love getting up early in the morning to knock down the dough for its second rising. I love the smell that fills the kitchen when you’re baking it. And I adore eating the stuff.
But today’s baking effort was far from an intentional early morning ritual to celebrate the wonders of yeast & wheat … It was more of a last minute “there’s no way I’m starting the week with greasy take-out” scramble.
To explain: Today was the first day at a new school for the kids. They were understandably a little nervous when I dropped them off – so I was thrilled that when I picked them up they were happy and excited to tell me all the great things that had happened during the day.
On the way home I asked “what do you guys want for dinner?” and my middle guy unhesitatingly answered “pizza! to celebrate!”.
My first thought was to say no – I mean it’s Monday. We don’t do take-out during the week. And especially not pizza.
But how many times do you start a new school and day one goes really, really well? So I compromised – Yes to pizza. No to take-out.
Fortunately the NY Times recipe app has a fantastic (& very quick) whole wheat pizza dough.
I mixed one packet of dry yeast with 1 cup of warm water & 2 tablespoons of olive oil. Then in a large bowl I mixed together 3 cups of plain flour with one cup of whole wheat plus one tablespoon of salt.
Then I made a well in the flour and slowly added the yeast liquid as I stirred. After adding all the liquid I used my hands to bring the dough into a ball. I then left the mixture to rise, covered with a dish towel, for about 15 minutes.
My favorite pizza topping is red onion, kalamata olive, mushroom & spinach. I simply cooked those ingredients over low heat for a few minutes before topping one of the par-baked bases with this mixture. The pizza then needed about 10 more minutes at 400F and it was ready.
And for the kids? Cheese pizza of course (non-dairy Daiya to be precise) cooked exactly the same way as the veggie recipe – 8 minutes for the base, then topped with sauce & ‘cheese’ and baked for a further 10 minutes at 400F.
#vegan #kidfriendlyvegan #mindfuleating #wholefood #baking #pizza