Thursday, June 21, 2012
Not sure what to make for dinner this weekend? TFT HK founder Steph Tan is here to help! See below for her recipe for a simple, party-ready pizza. The recipe swaps out a white crust for one made with whole-wheat flour (so it contains more vitamins, minerals, and fiber!), and calls for olives, which contain numerous antioxidant and anti-inflammatory phytonutrients. Olives should be eaten sparely, as they are relatively calorie-dense foods, due to their high fat content (80 to 90% of their calories come from fat). However, nearly three quarters of the fat they contain is oleic acid, a monounsaturated fat. Consumption of monounsaturated fats can help lower cholesterol and may benefit insulin and blood sugar levels. The nutrients in olives can positively affect the cardiovascular, respiratory, nervous, musculoskeletal, immune, inflammatory, and digestive systems!
This is a great, crowd-pleasing recipe--my go-to for when I have friends over. You can also make the dough a couple days in advance so you're not scrambling the day of your pizza party.
Dough (two servings)
1 1/4 cups (300 grams) whole wheat flour, plus more for dusting
1 1/8 tsp active dry yeast
3/8 tsp salt
1/2 cup warm water
1/2 tbsp extra virgin olive oil
1/2 tbsp sugar
Cherry tomato sauce (available at Great)
Parmesan (to be used sparingly)
Mozzarella (to be used sparingly)
In a small bowl, combine yeast, water and 1 tsp sugar. Let sit for five minutes.
In a large bowl or the bowl of a stand mixer, combine 1 cup flour, salt and remaining sugar. Make a well in the center and add yeast mixture and olive oil.
Stir using the paddle attachment or a spoon until the dough just comes together, then knead, either by hand or in a stand mixer fixed with the dough hook, for about 5 minutes (3-4 minutes if using stand mixer). Add remaining flour in 1 tbsp increments just until dough pulls away from sides of the bowl or is no longer sticky.
Shape dough into a ball, place in a lightly greased bowl and cover with lightly greased plastic wrap to rise until doubled, about 45 minutes to 1 hour.
Punch down risen dough, shape into a ball and place on a lightly floured pizza stone. Roll out into a circle of desired crust thickness and let rest about 10 minutes (at this time you can put on your desired toppings).
Preheat oven to 260 degrees C. Place pizza in oven and bake about 10-15 minutes, or until crust is golden brown and toppings are baked. Let pizza rest for about 10 minutes before slicing.
Serve with rocket salad seasoned with olive oil and balsamic vinegar.
Posted by Anonymous at 3:24 PM