Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Whole-Wheat Pizza with Pesto, Vegetables

List of Ingredients




Whole-Wheat Pizza with Pesto, Vegetables, and Goat Cheese

Ingredients

Pizza dough:
One 1/4-ounce package (2-1/2 teaspoons) active dry yeast
1/2 teaspoon sugar
2 Tablespoons olive oil
1/4 cup whole-wheat flour
1/2 cup miller's bran (available at natural food stores and some markets)
1-2/3 to 2 cups unbleached all-purpose flour
1/2 teaspoon salt

Pesto:
2 garlic cloves
1/2 teaspoon salt
2 cups firmly packed fresh basil leaves
1/3 cup pine nuts
1/2 cup olive oil
1/3 cup freshly grated Parmesan cheese
vegetable oil for brushing the grill pan
Two 3/4-pound eggplants, each cut into 10 slices, peeled and brushed
lightly on both sides with vegetable oil
yellow cornmeal for sprinkling the baking sheet
3 tomatoes, peeled, seeded, and chopped (about 1 1/2 cups)
5 ounces spinach, coarse stems discarded and the leaves washed, spun
dry, and chopped coarse.
10 fresh basil leaves, chopped fine
Twenty 1/2-inch thick slices of mild goat cheese such as Montrachet

Make the pizza dough: In a bowl, proof the yeast with the sugar in
1/3 cup lukewarm water for 10 minutes, or until it is foamy. In a
food processor process the yeast mixture with 1/3 cup lukewarm water,
oil, whole-wheat flour, bran, 1/1/3 cups of flour, and salt until the
mixture forms a ball, adding more water, 1 teaspoon at a time, if it
is too dry, or more of the remaining 1/3 cup of flour, 1 teaspoon at
a time, if it is too wet.

Knead the dough by process it for 15 seconds. Put the dough in an
oiled bowl and turn it to coast it with the oil. Let the dough rise,
covered with plastic wrap, in a warm place for 1 hour, or until it is
double in bulk, and punch it down.

Make the pesto: Mince and mash the garlic to a paste with the salt.
In a food processor or blender purée the basil with pine nuts, garlic
paste, oil, and Parmesan and chill the pesto, covered.

Heat a well seasoned large ridged grill pan over moderately high
heat, brush it with the oil, and in it grill the eggplant in batches,
covered, for 4 minutes on each side, or until it is tender,
transferring it to a platter as it is grilled.

Sprinkle 2 oiled black-steel baking sheets with the cornmeal. Divide
the dough into fourths, roll out each fourth on a lightly floured
surface into a 7-inch round, and fit the rounds onto the baking
sheets. Spread 1/2 cup of pesto evenly on the rounds, reserving the
remaining pesto for another use, and arrange the tomatoes, spinach,
and the basil on top of the pesto. Arrange 5 slices of the eggplant
and 5 slices of the goat cheese on each round.

Bake the pizzas, 1 baking sheet at a time, on the bottom shelf of a
preheated 450-degree gas oven for 10 to 15 minutes, or until the
crust is golden brown. Transfer them with spatulas to a cutting board.

Serves: 4.



Recipe