Tag Archives: Pizza

Thin Crust Whole Wheat Pizza Dough

Just a quick post to share this pizza dough recipe with you this morning, as promised!  This isn’t my recipe.  It’s from a cookbook that came with my pizza stone, but I really like it.  It’s healthier than your typical crust because it’s made with whole wheat flour, instead of refined white flour.  The recipe makes 4 crusts that are about 8 inches in diameter.  I love that it’s so thin, so it cooks fast!  I almost never end up with a perfectly round pizza, but it tastes just as good!

After kneading the dough, let it rise until doubled in size.

Pizza Dough

Roll out the dough to about 8 inches wide – any shape is fine!  If you have a pizza peel, and you’re transferring the pizza to a stone or preheated baking sheet in the oven, it helps to have cornmeal under the crust.  It slides right off!

Rolled out pizza dough

Add your toppings!  This one was buffalo chicken.

Pizza Toppings

Bake on a preheated pizza stone, or baking sheet for about 8-10 minutes, until bubbly and crust is crispy.

Pizza on stone in oven

Carefully remove and enjoy!



Makes: 4  8in pizza crusts

From Gourmet Pizza Made Easy


1 package active dry yeast

1 cup warm water (105⁰ – 115⁰ F)

1 ½ tsp salt

2 tsp sugar

1 ½ cups all purpose flour

3 cups whole wheat flour

1 tbsp olive oil


1.  Stir yeast into water until dissolved.

2.  In a separate bowl, mix flours, salt, and sugar.

3.  Make a well in the middle of the flour mixture, and pour in yeast mixture and oil.  Fold together ingredients until combined into a dough.

4.  Turn out onto floured surface, and knead dough until springy and smooth, about 15-20 minutes.

5.  Divide dough into 4 balls.  Line two cookie sheets with parchment paper and place two balls on each.  Cover with damp towels, and place in a warm location to rise until dough has doubled in size, about 2 hours.

6.  Once risen, dough is ready to be rolled out, or wrapped in plastic wrap and frozen for future use.

7.  To roll out, sprinkle work surface with flour, and press dough down with fingers, and flatten out from the center using your palms.  Be careful not to overwork the dough.  Use a rolling pin to roll dough until it’s very thin – 8-10 inches.  Don’t worry if it’s not round.  Any shape is fine!

8.  Add toppings, and bake in 450 degree oven for about 8-10 minutes.

Serving size: 1 crust

Whole Wheat Pizza Crust Nutrition

Happy, healthy eating!



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Grilled Caprese Pesto Whole Wheat Pizza

Grilled Caprese Pesto Pizza

Before it becomes too cold to grill, I must share this goodie with you!  It’s a rainy, dreary Saturday here in Pittsburgh.  That means inside chores like laundry and basement cleaning.  Fun?  No.  But needed.  We also did some baby shopping.  There’s so much out there, it’s gonna take a while for it all to sink in.  And really, there seems to be so much more out there than is actually needed.  We haven’t actually bought anything yet because it’s just so overwhelming!  Soon!

So this pizza.  THIS PIZZA!  You guys, you are going to want to make this!  I have seen many grilled pizzas around the interweb this summer, and this is my first try at one.  It couldn’t have turned out better.  And really, what’s a better combo than tomatoes, basil, and mozzarella cheese?  Classic.  I had some leftover pesto sauce, so you better believe that went on it.  I made this pizza crust.  If you don’t want to make a crust, a pre-made crust is fine, but make sure it’s a raw one (freezer section).  Have everything set up and prepped and sliced ahead of time.  This pizza goes quick!

Caprese Ingredients

I used fresh mozzarella for my pizza.  You can get that right in the dairy section with the other cheeses.  It comes in a ball or brick shape.  Slice yours thinner than I did in the picture.  It will melt much better.  The crust should be grilled about 5 minutes or so on each side.  You will be amazed at how grilling the pizza transforms it.  And the pesto sauce instead of tomato sauce?  Amazing.  I promise.  You’ll love this!  I bet your kids will, too!  I mean, it is pizza!

Caprese Pesto Pizza on Grill

This isn’t exactly health food.  But it is healthified pizza.  We all need a little pizza sometimes.  It’s definitely better than pizzeria pizzas.  And it’s so gratifying to make it from scratch, right?  Enjoy!


Sliced Grilled Caprese Pesto Pizza

Makes 1 16 inch pizza (serves 4)


1 raw 16 inch pizza crust (see my recipe here)

½ – ¾ cup pesto sauce

2 medium tomatoes, sliced

8 oz fresh mozzarella cheese, sliced thin

8-10 fresh basil leaves


1.  Clean grill grates, and rub with olive oil to prevent sticking.  Preheat grill and reduce heat to medium low.

2.   Prepare all ingredients, and have them assembled by the grill ahead of time.

3.  Place pizza dough directly on grill grates.  Close lid and grill for about 5-8 minutes.

4.  Flip dough over, and assemble ingredients on top in this order: pesto sauce, mozzarella, tomatoes, basil leaves.

5.  Close lid and grill an additional 7-10 minutes, until cheese is melted.

6.  Carefully remove from grill.  It helps to use a spatula and slide a cutting board under the pizza if you don’t have a pizza peel.

7.  Slice and serve!

Grilled Caprese Pesto Pizza Nutrition

Happy, healthy eating!

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Mediterranean-Style Chicken Pizza

I absolutely love pizza!  All the cheesy, salty, greasy deliciousness!  And I’m not the only one.  America has a love affair with pizza dating all the way back to 1905, when the first pizzeria was established in New York City.  Today’s pizzas bear little resemblance to what they started as.  They come in all shapes and sizes, with all sorts of toppings.  Most all, though, have one thing in common: CHEESE!  A lot of it.  Now, I love cheese just as much as the next guy, but that got me thinking.  Is it still a pizza without cheese?


My results of this self-appointed challenge are delicious!  Handsome Husband and I both agree, we didn’t miss the cheese at all.  This pizza has all the flavor and all the good stuff.  I had a homemade whole wheat pizza dough in the freezer that I used (that’s why mine isn’t really round), but you can buy a premade crust at the store to save on time.  Look for a 100% whole wheat crust to dial up the nutrition!


Mediterranean Chicken Pizza

Makes 8 inch pizza (serves 2 realistically)


8 inch Pizza Crust

6-8 oz Chicken Breast, diced small

1 ½ tsp Olive Oil

½ tsp Lemon Pepper Seasoning

½ cup Hummus (or a little less)

9 Garlic Cloves, roughly chopped

¼ cup sliced Black Olives

2 Tbsp Capers

1/3 cup tomatoes, diced small

1/3 cup Fresh Parsley, chopped


1.  In a small skillet over medium heat olive oil and sauté chicken breast in lemon pepper seasoning, until just done.

2.  Meanwhile, spread the hummus on the pizza crust; it will be thick.  Evenly distribute the chicken pieces, garlic, olives, and capers on the pizza.

3.  Bake in 450 degree oven for about 8-10 minutes, until crust is crispy and lightly brown.

4.  Before serving, sprinkle diced tomatoes and chopped parsley over pizza.

Serve with a tossed salad for a complete meal!

Mediterranean Chicken Pizza Slice

The great thing about a pizza is that it can truly be anything.  Don’t be afraid to experiment and see what you come up with!

Happy, healthy eating!


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