Whole Wheat Pizza
with Olives, Tomatoes and Sautéed Escarole
If you’ve ever been tempted to make your own pizza dough from scratch—or if you’ve ever made it—we think you’ll appreciate this take on it. Our version doesn’t have to rise, which cuts down considerably on the time. The trick to any dough is the proper amount of water, so after the first addition be sure add any extra water slowly and work each tablespoon in well. The timing should be spot on, but if you find yourself rushing with the vegetables, you can remove the pizza dough from the oven and let it rest while you finish cooking them.
INGREDIENTS
- 10 tablespoons extra virgin olive oil*
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 4 teaspoons tapioca flour
- 2 tablespoons cornmeal
- 3 teaspoons baking powder
- Salt*
- 24 ounces escarole
- Garlic**
- 1/2 teaspoon ground nutmeg
- 1 teaspoon red chile flakes
- Pepper*
- 1 can whole peeled tomatoes
- 2/3 cup pitted kalamata olives
- *not included
- **one head of garlic included in one of the meal bags
INSTRUCTIONS
Heat the oven to 400°F. Grease two large rimmed baking sheets with 1 tablespoon oil each. Put the flours in a large bowl along with the cornmeal, baking powder, and 1 teaspoon salt and mix with your hands to combine. Add 6 tablespoons oil and 1 cup warm water and mix until the dough is smooth and elastic; it should form a well-defined, fairly sticky, but easy-to-handle ball. If you’re having trouble handling it, wash the excess dough off your hands. If it’s too dry, add more water, 1 tablespoon at a time, mixing well after each addition.
Divide the dough into two balls and press out each into a 1/4-inch-thick circle on one of the pre-pared pans; coat your hands with a little bit of oil if the dough is sticking to them. Cover the dough circles with foil and bake until they’re set but still soft and light colored on top, 8 to 10 minutes.
Meanwhile, rinse, trim, and chop the escarole. Peel and slice enough garlic to measure 2 table-spoons. Put the remaining 2 tablespoons oil in a large pot or Dutch oven over medium heat. When it’s hot, add the garlic and cook, stirring occasionally until it’s fragrant, 30 to 60 seconds. Add the escarole and sprinkle with the nutmeg, half the chile flakes, and a pinch each of salt and pepper. Cook, stirring and tossing occasionally until the escarole is completely softened, 5 to 7 minutes. Taste and adjust the seasoning; remove the pan from the heat.
Remove the tomatoes from the can, leaving the juice behind, put them into a small bowl, and crush them with your hands. When the pizza dough is set, remove the foil and scatter the tomatoes on top of each pizza, leaving the edges of the crust exposed. Add the escarole, distributing it evenly over the tomatoes. Return the pizzas to the oven and bake, uncovered, until the crust is crisp and golden, another 10 to 15 minutes. Drain and chop the olives. When the pizzas are done, transfer them to a cutting board and top with the olives. Slice the pizzas into wedges and serve with the remaining chile flakes on the side.
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Bbq Tempeh Collard Wraps with Power Slaw & Zesty Sweet Potato Wedges
Rotini Aglio Olio with Kale and Toasted Hazelnuts
