It all started when Brian said “what are we going to do with the chicken breast in the fridge?” It ended with one of the best dinners we’ve had in a while.  So good, in fact, that I’m making it again this week. Even Becca went for 2 full, huge slices!

Ingredients:  Amounts are to your own preference, thus no measurements are listed.
Whole Wheat Pizza Crust
Chicken, cooked and cut into bite-sized pieces
Mozzarella
Olive Oil
Garlic, diced
Spinach, cooked in advance
Feta Cheese, crumbled
Oregano
Basil

Directions:

Bake the pizza crust for 2-3 minutes on it’s own, then remove from oven.

Drizzle the crust with olive oil, spreading  evenly into a light layer.  (I use this instead of pizza sauce)

Spread on the mozzarella, then the feta, garlic, chicken and spinach. Sprinkle lightly with oregano and basil.

Bake for another 8-10 minutes or until toppings are melted and crust is browned.

Source: An Original Laura Recipe

I’ve been looking for a 100% whole grain pizza crust for quite some time. I love, love, LOVE this crust, and I’ve often made it w/ half wheat bread flour & half white, but the 100% wheat version was bleh. When I saw this recipe, I saved it immediately and it did not disappoint.

My only change to the recipe, aside from doubling it- it only makes 1 large crust- was to bake the crust for a few minutes prior to adding toppings. My crust was still a bit doughy otherwise.

Ingredients:

2C whole wheat flour
3/4 C water
1T honey
1T olive oil
1t kosher salt
1/2 t instant yeast

Directions:

In a medium sized bowl, stir together 1 1/4 C of the whole wheat flour, the salt and 1/2C of the water to create the soaker. Stir until well combined. Place in a lightly oiled bowl and cover with plastic wrap, then set aside.

Next, to make the preferment, mix together 2/3 C of the whole wheat flour, the yeast and ~ 1/4C of the flour.water. Stir together until well combined. Place in a bowl and cover with plastic wrap.

Let the soaker and preferment sit for 1 hour (or up to 12 hours).

Place the preferment (yeasted mix) in the bottom of an electric mixer bowl, then add the soaker to the bowl in chunks.  Add in the honey, olive oil and the rest of the flour. Mix on low speed until combined, about 1 minute, then increase speed to medium and mix for an additional 3-4 minutes.

Place the dough ball back into a bowl and let rest for 1 hour (or refrigerate overnight- let the dough rest at room temp for 3 hours after refrigeration)

Preheat oven to 550°.

Roll out and shape the dough on a lightly floured surface. Add desired toppings to your pizza and bake for 10-12 minutes on a heated baking stone or pizza sheet.

Source: Brew and Bake

2 cans refrigerated pizza dough (I used Pilsbury but I think next time it would be worthwhile to make my own crust)
1 bag of shredded mozzarella cheese
4 oz thin sliced pepperoni
2 tsp Italian seasoning (combine oregano, basil, parsley, and garlic)
1/4 cup olive oil
3 tbsp grated Parmesan cheese
pizza or marinara sauce

Directions:

Prepare pizza dough and roughly chop pepperoni.

If you are going to bake some right away preheat oven to 400°F. Grease 3 pie pans.

If using refrigerated pizza dough: roll one dough out into a large rectangle and cut into 24 pieces. I didn’t lay out my dough properly so mine turned out a little wonky and funny shaped, but in the end they were fine, just a little more difficult to close up some of them.

Repeat with 2nd pizza dough. If using homemade dough just pinch off walnut sized pieces as you go. In each dough piece place a couple pieces of chopped pepperoni and a tablespoon of cheese. Seal dough around meat and cheese and place seam side down in pie pan.

Repeat, placing approximately 16 dough balls in each pie plate.  Once assembled, combine oil and spices and brush over the dough. Sprinkle with Parmesan cheese.

Now you can cover with plastic wrap and refrigerate or freeze or you can bake right away.

When ready to bake: bake at 400°F for 16-20 min. Serve with warm pizza or marinara sauce.

Source: Elizabeth’s Edible Experience

Ingredients:
½ cup warm water (~110°)
2 ¼ teaspoons instant yeast
1 ¼ cups warm water, at room temperature
2 Tablepsoons extra-virgin olive oil
4 cups bread flour, plus more for dusting
1 ½ teaspoons salt
olive oil or cooking spray for greasing the bowl

Directions:
Measure the warm water into a 2-cup liquid measuring cup.  Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes.  Add the room temperature water and oil and stir to combine.  

Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment.  Briefly combine the dry ingredients at low speed.  Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms.  Stop the mixer and replace the paddle with the dough hook.  Knead until the dough is smooth and elastic, about 5 minutes.  Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap.  Let rise until doubled in size, about 1 ½ to 2 hours.  Press the dough to deflate it.

To bake, place a pizza stone in the lower third of the oven.  Heat the oven to 500° for at least 30 minutes.  Turn the dough out onto a lightly floured work surface.  Divide the dough into two equal pieces.  Form both pieces of dough into smooth, round balls and cover with a damp cloth.  Let the dough relax for at least 10 minutes but no more than 30 minutes.

Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal.  Top as desired.  Slide the dough onto the pizza stone.  Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes.  Repeat with remaining ball of dough or freeze for later use.

Source: Annie’s Eats, by way of Brown Eyed Baker