Pizza crust is a fun "make or buy" decision. A number of stores carry whole wheat pizza crust these days, including Trader Joe's. But if you have a bread machine, homemade pizza dough is easy and quick - 5 minutes to set it going, and in an hour you've got homemade.
Homemade Crust - basic recipe
2 cups lukewarm water
2 1/2 cups whole wheat flour
1/3 cup olive oil
1/4 cup medium grind cornmeal (optional - for a nice crunch in the crust)
1 tsp salt
1 TB yeast
Put all ingredients in the bread pan and set it on the pizza dough cycle. Watch it for a few minutes - if necessary add more flour to get to the elastic, moist dough consistency good for rolling (or throwing if you're brave)
The toppings
3 strips bacon
10-12 asparagus spears
olive oil
1 tsp garlic
3 scallions
pizza sauce - homemade or store bought
mozzarella cheese
pinch red pepper flakes (optional)
Salt (optional)
While the pizza dough is doing its thing, preheat the oven to 450F, and cook the bacon in a large skillet over medium heat. Drain bacon on paper towels. You now have in front of you a health/taste dilemma. You could saute the asparagus in that bacon fat, and it would taste great. But it is, after all, bacon fat. I usually pour off most of the bacon fat, keeping a little for flavor, add a tablespoon or two of olive oil to the skillet, and then saute the asparagus, garlic and scallions for 5 minutes or until the asparagus spears are tender. Chop the bacon.
When the dough is ready, roll it out on a floured surface. Depending on the size of the pizza you are making, you will be able to make 3-5 crusts from this batch. Unused dough can be frozen to rescue a future weeknight. Roll out a ball of dough to the size you like. If you are using a pizza pan, move that dough to the pan, or if using a peel, to the peal. Spread with pizza sauce, top with mozzarella cheese, and decorate with asparagus, bacon, and scallions. Top with pepper flakes if using, and salt to taste. Bake for 15 minutes or until crust is crisp and cheese is melted and bubbling.
Serve with a Chianti or a young, "tart fruit" red wine with acid to match that tomato sauce. Now that's a great meal.
by Tod Dimmick - 1000radishes.com
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