Remember that time you got that genius idea to make homemade pizza with whole wheat flour and it was a total flop? Been there, done that! There has always been something I really hated about how the crust turned out, because truth be told shaping a pizza is really hard!
I was looking for recipes on Martha Stewart’s website and there it was..one of the most genius food hacks I have ever seen! A pizza in a cast iron skillet! Where has this idea been my whole life? I know, I know, Pizza Hut has essentially been doing this forever and calling it panned pizza but it never occurred to me that maybe this would be the tool I needed to fix my homemade pizza problems.
I decided to incorporated kale into our grocery list this week, because it isn’t something I pick up very often. This week was different though, because Jennifer Tyler Lee’s new book, The 52 New Foods Challenge, made me realize I have been ignoring a few vegetables that I’d like to start using regularly. You know, when you get into a grocery shopping routine and forget about all the other stuff the grocery store has? Yeah, that has been me lately and I wanted to challenge my family to trying something new!
What better a way to introduce kale to my children then pizza? I can’t remember a time my kids refused pizza and the dough is an awesome way to get the kids involved and having fun. I kid you not, my toddler had a piece of dough that he played with for hours. Who needs toys when you have pizza dough? 🙂
If you haven’t checked out my Sweet-Fire Chilli post, Jennifer’s book is based upon challenging your family to try just one new food a week. This is a genius way to handle transitioning to cooking from scratch and eating healthier because we all know how busy life with kids can get. Jennifer suggests dedicating at least one day a week to cooking with the whole family and trying something new. Not just that, she has made it into a game for kids to play to entice them to actually eat the new food! Again, where has this idea been my whole life?
Sometimes it is important to step back and take a look at the big picture. With Jennifer’s book, the big picture of eating healthier, getting your kids to try healthy foods, and cutting processed foods seems so much more attainable for families who aren’t sure where to start. Can you imagine though, a year from now having 52 new healthy ingredients to cook for your family with? How amazing is that big picture?
Pizza Dough = Hours of fun! I do believe that is Batman getting wrapped in dough!
I know this question is coming, so I’m going to go ahead an answer it! Is prosciutto processed?
No. Prosciutto is cured, which means it was heavily salted to draw moisture out of the ham and make it safe for consumption. Although this is a process, the prosciutto I used only had 2 ingredients that were ham and salt. Some companies will use nitrates as well, but shop around and find a brand that doesn’t. Since the prosciutto is cured, it is very high in sodium, so I wouldn’t suggest using it as anything other then a heavy garnish in a dish like this. Just a few shreds will give you flavor enough to bring a really great taste without adding gobs of sodium.
If you are intimidated by mixing the pizza dough and using yeast, do not be! It is honestly easier then making cookies, I promise. 🙂 The dough only takes about 8 minutes to mix up, then rests in the refrigerator for at least 1 hour, although you can refrigerate it for up to 24. I highly suggest using whole wheat white flour which is a softer wheat, therefore yields a softer and less dense product. Whole wheat white flour can be confusing because it sounds like it is similar to bleached, enriched, white flour but it IS NOT.
The Giveaway
Jennifer’s book can be pre-ordered below, PLUS I am giving away a copy this week! Simply leave a comment with 1 ingredient you’d like to challenge yourself to cook with this week! Next Thursday, I will randomly select a winner. 🙂
*Whole Wheat Pizza Dough Recipe adapted from 100 Days of Real Food’s recipe Homemade Whole Wheat Pizza. Thanks Lisa!
Lunchboxes Love Mini-Whole Wheat Pizzas Too!
If you find yourself with extra dough, simply cut it into squares and press it into muffin tins. Top with garlic oil, cheese, and veggies.
Whole Wheat Kale and Prosciutto White Pizza
By Published: October 31, 2014
- Yield: 4 Servings
- Prep: 1 hr 10 mins
- Cook: 20 mins
- Ready In: 1 hr 30 mins
This recipe makes enough dough for 2 skillet pizzas! If you would like to make 2 pizzas, you will have to double the toppings.
Ingredients
- 1 cup warm water for dough
- 2 tsp active dry yeast for dough
- 2 tsp kosher salt for dough
- 3 Tbsp extra virgin olive oil for dough
- 3 cups whole wheat white flour for dough
- 1 Tbsp honey or pure maple syrup for dough
- 2 cloves garlic for sauce
- 2 Tbsp extra virgin olive oil for sauce
- 1-2 cups kale for topping
- 2-3 slices prosiutto for topping
- 8 slices provolone cheese for topping
Instructions
- For Dough: Mix 1 cup warm water (do not exceed 140 degrees!) and yeast. Water should feel lukewarm-warm but not hot.
Allow yeast and water to stand for 5 minutes. Add salt and oil.
Fix stand mixer with dough hook attachment. Add flour, turn mixer on. Slowly add water mixture, and mix until all flour is combined and a ball has formed. If dough is sticky, add additional Tbsp of flour. Coat dough in olive oil, and place in a bag in the refrigerator for at least 1 hour, and up to 24.
- For Oil & Garlic Sauce: Finely mince garlic and place in small sauté pan over medium-low heat with oil. Lightly sauté until garlic is fragrant and beginning to get tender.
- Preheat Oven to 400 degrees. Assembly: Cut dough in half. Using half of dough, form a ball and place in the middle of an oiled skillet (I used 1 Tbsp olive oil in skillet). Using the palm of your hand, gently press dough out little by little until it reaches the sides of the skillet. When dough is ready, cover with oil & garlic sauce, followed by 4 slices of provolone cheese. Layer with kale & prosciutto, then the last 4 slices of cheese. Bake at 400 degrees for about 20-25 minutes or until dough is well browned around the edges.
Your #52NewFoods inspired recipes are fantastic, Dana! I know what I’m making for “Fork-Free” Friday. Thanks for the delicious recipe and for inspiring all of us to get cooking—together!
We are growing kale in our garden and I am always looking for ways to work it into our meals. What a delicious combination. I am definitely going to give this recipe a try!
I love the idea of adding kale to a pizza.. it’s something I have never tried before. With that being said, I have to try this recipe out!
We use zucchini a lot but not much squash so I think I will challenge myself to use a squash…maybe spaghetti?! I found your blog a few weeks ago and now am a regular visitor…love your recipes and I too have 3 boys and while we have been mostly organic for awhile, I am now trying to also go more unprocessed and make more from scratch so thanks for all the inspiration! We all loved your healthy nacho skillet!
Thank you Kerri! It means so much to me that you are enjoying everything here! Plus you have 3 boys too so we already have an unspoken understanding of the chaos that is raising 3 boys. Love it! I haven’t ventured into the world of spaghetti squash yet either but I’ve heard from so many people that it is good. Let me know if you decide to try it!
I would love to experiment with kale because it is an ingredient that is healthy but hard to think of ways to include them in recipes
Eggplant. I see several varieties at the market – and yet I only know how to make eggplant parm – I need more!