{Disclaimer: This is a sponsored post brought to you by Northern California’s Whole Foods Market}
There are a number of things I miss about city living and Whole Foods is one of them. Let me count the reasons why — Hello amazing salad bar, high quality natural and organic foods, my favorite chai and veggie chips. Oh don’t worry there are plenty of other reasons why I love Whole Foods and you should too! If Whole Foods decided to open a location in Tahoe I would do back flips (hint, hint), but until then the hubby and I will continue getting our fix at the Reno, NV store.
You can imagine when they contacted me regarding working together I jumped at the opportunity! Plus, I know the hubby loves pizza and I haven’t made it for him in months! There’s no take and bake at our house. When we indulge in pizza it’s always made from scratch with the freshest ingredients and in this case Whole Food goodness.
The Whole Foods Market Pizza Supervisor, Matthew Driscoll is a member of the U.S. Pizza Team and he’s competing in the World Pizza Games next week. Crazy, right? Lucky us he shared some tips and below recipes to try.
Matthew Driscoll’s tips for cooking pizza at home:
- Soak the dough in olive oil for 45 minutes to help the yeast rise before you begin the kneading process (an important step to help remove the gas from the dough)
- Place the cookie sheet upside down to increase your surface area for rolling out the dough
- When your pizza is nearly done, slide it off the sheet to brown the bottom in true New York Style-fashion
- Bonus: Want to make a deep dish pizza at home? All you need is a cake pan!
The weather was gorgeous in Tahoe this past weekend so Sunday I invited a few friends over for a evening of pizza, wine and friendly game of bocce ball. Three pizzas and a few drinks later we found ourselves playing Cards Against Humanity and enjoying a few Monster cookies.
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Homemade Veggie Pizza
Adapted from: Whole Food’s Blog
Ingredients
Dough via (makes two 12 inch pizzas)
1 1/3 cups
warm water
warm water
1 package
active dry yeast
active dry yeast
3 1/2 cups flour
(half all-purpose, half whole wheat)
(half all-purpose, half whole wheat)
2 tbsp olive
oil
oil
1 tsp salt
1 tbsp sugar
Sauce
1 small head
organic broccoli
organic broccoli
1 medium
organic onion
organic onion
2 large
organic carrots
organic carrots
1 tbsp olive oil
2 large
organic tomatoes, diced
organic tomatoes, diced
2
tbsp organic tomato paste
tbsp organic tomato paste
Toppings
6 ounces
low-fat organic, shredded mozzarella
low-fat organic, shredded mozzarella
1 head
organic broccoli
organic broccoli
1 organic
yellow pepper
yellow pepper
Handful of
organic grape tomatoes
organic grape tomatoes
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Method
Combine
water and yeast in a large bowl and let stand until the yeast is dissolved,
about 5 minutes.
water and yeast in a large bowl and let stand until the yeast is dissolved,
about 5 minutes.
Add flour,
olive oil, salt, and sugar.
olive oil, salt, and sugar.
Knead for
about 5 minutes until the dough is smooth and elastic.
about 5 minutes until the dough is smooth and elastic.
Transfer the
dough to a bowl lightly coated with olive oil and turn it once to coat with
oil. Cover with plastic wrap or a clean cloth and let rise in a warm place
until doubled in bulk, 1 to 1 1/2 hours.
dough to a bowl lightly coated with olive oil and turn it once to coat with
oil. Cover with plastic wrap or a clean cloth and let rise in a warm place
until doubled in bulk, 1 to 1 1/2 hours.
Meanwhile, make the sauce.
Chop the broccoli,
onion and carrots and place them in a hot, oiled saucepan. Let the veggies cook
for a few minutes and then add the tomatoes. Cook for another 5 minutes or
until soft. Next add the tomato paste
and cook on low heat for an additional 3-4 minutes. Season to taste and let
cool.
onion and carrots and place them in a hot, oiled saucepan. Let the veggies cook
for a few minutes and then add the tomatoes. Cook for another 5 minutes or
until soft. Next add the tomato paste
and cook on low heat for an additional 3-4 minutes. Season to taste and let
cool.
Once the
veggies are cool puree in a blender for about 30 seconds or until it’s the
consistency of pizza sauce.
veggies are cool puree in a blender for about 30 seconds or until it’s the
consistency of pizza sauce.
Grease 2 pizza
stones and dust with cornmeal or flour.
stones and dust with cornmeal or flour.
Punch down
the dough and divide it in half.
the dough and divide it in half.
Preheat oven
to 425 degrees.
to 425 degrees.
One at a
time, flatten each ball of dough on baking sheet into a 12-inch round. To
prevent the filling from making the crust soggy, brush the top of the dough
with olive oil. Use a fork to push dents in the surface of the dough, to
prevent bubbling, and let rest for 10 minutes.
time, flatten each ball of dough on baking sheet into a 12-inch round. To
prevent the filling from making the crust soggy, brush the top of the dough
with olive oil. Use a fork to push dents in the surface of the dough, to
prevent bubbling, and let rest for 10 minutes.
Top with
pizza with deliciousness and bake for 12-15 minutes or until the crust is browned
and the cheese is golden.
pizza with deliciousness and bake for 12-15 minutes or until the crust is browned
and the cheese is golden.
We topped one pizza with a yellow bell pepper, broccoli, 3 cheese blend and a handful of grape tomatoes. Another with sun dried tomato pesto, peperoni, spinach, fresh mozzarella and grape tomatoes. The third was garnished with fig butter, red onion, prosciutto and gorgonzola!
What are your favorite pizza toppings?
Linking up with: Nap-time Creations, Mandys Recipe Box and Hun Whats for Dinner
ummm, that looks a little too professional 😉 just kidding…it looks YUM
Haha! Thanks. My photo skills must be getting better 🙂
What a lovely pizza, full of delicious veggies. Thanks for sharing at Simple Supper Tuesday.
Thanks Cindy!
That looks SO delish! And it's pretty haha! It legit looks like it's from a fancy restaurant that serves pizza.
Thanks Leeann you're making me blush.