This past week, one of my cousins graduated from high school in Arizona, so my Mom and my brother went out to be with our family. That left just my Dad and me at home, left to fend for ourselves! Luckily we’re both fairly competent individuals, so we decided to make he most of it.
Mid-day on our first day alone, I had the brilliant idea to make grilled pizzas for dinner, so I picked up the ingredients (after I got my NEW CAR!) and came home an set to work. We ended up making two pizzas, one with fresh mozzarella, tomatoes and garlic-herb chicken sausage, and another with yellow bell peppers, mushrooms and spinach-feta chicken sausage. I made our family-favorite whole wheat pizza dough recipe, and it was enough (rolled very thinly) to make two very decent sized pizzas. Each pizza yielded about 8 pieces of pizza — we had plenty of leftovers.
The whole wheat pizza dough recipe we use is from an old issue of Eating Well we’ve kept around, but I found it online as well. And in case that’s not enough, I’ve copied it below. We used the 1 pound recipe, but there is also a recipe for 12 oz, which can easily be doubled — when our whole family is here, we make 3 pizzas from the 12 oz recipe doubled (so 24 oz), and that works out wonderfully.
To make 1 pound dough: (can be used to make two medium-sized thin crust pizzas)