Summer Peach and Heirloom Tomato Pizza
½ recipe whole wheat pizza dough (recipe follows) or 1lb store-bought whole wheat pizza dough
3 medium assorted heirloom or other farm-fresh tomatoes, thinly sliced
2 medium peaches, halved, pitted, and thinly sliced
3 oz blue cheese, crumbled
¾ cup balsamic vinegar
¼ cup slivered fresh basil
Preheat oven to 450ºF.
Place a sheet of parchment paper on your work surface. Lightly dust a rolling pin with whole wheat flour, and roll the dough into a 12” circle on top of the parchment paper. Transfer to a pizza pan or baking sheet.
Scatter the sliced tomatoes and peaches evenly over the pizza dough. Top with the crumbled blue cheese.
Place in the oven and bake for 10-12 minutes, until crust is lightly browned and crisp and toppings are bubbling.
Meanwhile, heat the balsamic vinegar in a small saucepan over medium-high heat for 5-7 minutes, until reduced to a syrup.
Drizzle the balsamic reduction over the pizza and top with the fresh basil. Slice into 8 pieces and serve.
Servings Per Recipe: 4
Serving Size: 2 slices
Total Fat: 10.6 g
Saturated Fat: 4.5 g
Polyunsaturated Fat: 0.6 g
Monounsaturated Fat: 4.2 g
Cholesterol: 15.9 mg
Sodium: 597.9 mg
Potassium: 514.4 mg
Total Carbohydrate: 40.1 g
Dietary Fiber: 6.8 g
Sugars: 11.4 g
Protein: 11.9 g
Whole Wheat Pizza Dough
via Clean Eating Magazine
1 tbsp raw honey
1 cup less 1 1/2 tbsp lukewarm water (105° F to 110° F), divided
1 pkg active dry yeast (1/4 oz or 2 1/2 tsp)
2 1/2 cups whole-wheat flour, divided
4 tsp vital wheat gluten
1 tsp sea salt
3 tbsp olive oil, divided
In a large bowl, whisk together honey and 1/3 cup water. Mix in the yeast and allow to proof, undisturbed (do not stir or move bowl), for 10 minutes or until yeast is foamy.
While yeast is proofing, mix together 2 cups flour, wheat gluten and salt in another large bowl.
Once yeast is foamy, add remaining water and 2 tbsp oil to yeast mixture. Pour in the flour mixture and gently fold in with a bowl scraper or spatula until just combined. Mixture will form a very wet ball. Coat the bottom of another large bowl with remaining oil (ensure that bowl is large enough so that, when doubled in size, the dough will not reach the top). Transfer dough to bowl, rolling ball a bit to coat with oil. Cover bowl with a dishtowel and set aside in a warm place to rise for 1 hour. Dough will be very soft and sticky.
Lightly dust counter with about 1/4 cup flour. Transfer dough to floured surface and roll lightly in flour as needed. Gently knead dough, using remaining flour as needed, for about 1 minute. Form dough into a ball and place back into bowl. Cover bowl again tightly with plastic wrap and set aside at room temperature to rise for 30 minutes.
Transfer dough back to floured surface, adding more flour to prevent dough from sticking, if needed, and cut dough in half to form 2 balls. Lightly knead each for about 30 seconds and reform into balls. Dough is now ready to be formed into crust or wrapped for future use. To store, wrap each dough ball individually in plastic wrap. Dough can be kept refrigerated for 24 hours or frozen for up to 1 month.
Note: If using the dough from refrigerator, set on the counter for about 20 minutes before rolling out, to let it come to room temperature. If using dough from the freezer, defrost in refrigerator overnight, then allow to come to room temperature before rolling out.
Recipe by Cara Lyon and found on the DailyBurn blog