The way that we did this, it was really quick. We had some friends over and grilled a lot of food. After everything else was done, but while the coals were still hot, we threw on two chicken breasts that we had no intention of eating that day. If somebody had decided they were still hungry, they could have eaten them, but everyone was stuffed before the chicken was cooked. So, now we have grilled chicken and left-over grilled veggies. Stir up some quick pizza crust and - voila! - tasty, healthy pizza. The crust recipe is originally from here, I didn't change it at all. It's that good. Add spices if you like.
You can let it rise, or use it immediately; I've done it both ways, and it's always good. If you want to make it go even faster, put the crust into a pan, cook it for about 5 minutes while you finish getting the toppings ready, top with veggies/meat, cook 5-10 minutes, top with cheese, cook about 5 minutes until cheese is melted.
Whole Wheat pizza crust
Serves: 8 Prep & cook time: 20-25 min. (just the crust)
2 cups whole wheat flour
1 package active dry yeast/instant yeast
3/4 teaspoon salt
1 cup hot tap water (120 - 125°F)
1 tablespoon vegetable oil
1 tablespoon honey or granulated sugar
- Preheat oven to 425°F
- To prepare pizza dough, stir whole wheat flour; lightly spoon into a measuring cup and level flour.
- In large mixing bowl, combine whole wheat flour, yeast and salt. Blend in water, oil and honey or sugar. Stir by hand vigorously until all ingredients are well mixed; about 3 minutes. Cover with plastic wrap and let rise to desired size.
- Place dough in greased 15 x 10 x 1-inch jelly-roll pan or 12 to 14-inch pizza pan. Press dough to cover bottom of pan and up sides to form a rim.
- Add pizza sauce of your choice and your favorite pizza toppings; bake in oven 15 to 20 minutes or until crust is golden brown and toppings are done.
Nutrition: One slice of crust only provides approximately: 146 calories, 5 g protein, 27 g carbohydrates, 4 g fiber, 2 g fat (0 g saturated), 0 mg cholesterol, 37 mcg folate, 2 mg iron and 219 mg sodium.