Breads · Pizzas

Whole Wheat Pizza with White Garlic Sauce

Whole Wheat Pizza with White Garlic Sauce

You’ll never hear me saying that I’m a “healthy eater“.

But I do like to believe that I’m a “balanced eater“.

Need some clarification?

Well, let’s say I stop by Fatburger for lunch (which, incidentally, is one of my FAVES!) and inhale a Baby Fat Burger with Bacon and an Egg. I’ll enjoy every bite and morsel without guilt because I know that night, I’ll fix up some type of grilled fish and veggies for dinner.

Balanced Eating.

Well, in my book at least.

And that’s how I see this pizza. I made a rich, creamy white sauce packed with roasted garlic and smothered it on top of a whole wheat pizza dough.

Balanced.

Or Delusional. Same difference, really. 🙂

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Whole Wheat Pizza with White Garlic Sauce
Serves 4

Ingredients:

Dough (From Cooking Thin with Chef Kathleen):
2 1/2 cups whole wheat flour
1 cup unbleached all-purpose flour
2 packages dry active yeast
1 teaspoon salt
1/2 teaspoon sugar
1 1/2 lukewarm water from the tap
1/2 teaspoon olive oil
Flour for the work surface
Sprinkling of  cornmeal

White Garlic Sauce:
1/2 cup roasted garlic
3/4 cup milk, warmed
1 1/2 tablespoon flour
1 tablespoon olive oil
1 tablespoon unsalted butter
1 tablespoon parmesan cheese, finely grated
2 pinches dried oregano
2-3 pinches cayenne pepper, to preference
kosher salt

Toppings:
1/2 cup fresh mozzarella cheese, sliced
1/2 cup caramelized onions
2 tablespoons fresh basil, chiffonade
whole basil leaves
parmesan cheese
red Chili Flakes

Prepare pizza dough. Place flour, yeast, salt and sugar in a mixer fitted with a dough hook. While mixer is running, gradually add water and knead on low speed until dough is firm and smooth, about ten minutes. Turn machine off. Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let rise in warm spot until doubled in bulk, about two hours.

Preheat your oven to highest setting, 500° or 550°F. If using a pizza stone, place stone in oven on bottom rack, preheat oven one hour ahead.

When dough is nearly risen, begin making the sauce. In a pan, melt the butter into the olive oil over medium heat. Sprinkle in the flour—combine and cook for a 1-2 minutes. Whisk in the heated milk, careful to not let any lumps form. Continue cooking and whisking for a few minutes until the sauce has thickened to desire consistency. Remove from heat and stir in oregano, cayenne, parmesan cheese, and roasted garlic. Taste and add salt as needed. Set sauce aside.

Punch pizza dough down, cut in half. On generously floured work surface, place one half of dough. By hand, form dough loosely into a ball, stretch into a circle or desired shape. Once the oven reaches its temperature, pull the baking stone/baking sheet out of the oven, and sprinkle cornmeal on the surface. Carefully slide the formed dough on top and bake for 5 to 10 minutes until the dough is lightly golden. Remove the crust from the oven and spread the sauce evenly over the dough, leaving a ½ -inch border around the perimeter. Top with the caramelized onions, sliced mozzarella and the chiffonade of basil. Return the pizza back to the oven and bake for an additional 10-15 minutes until all the cheese has melted and pizza is golden brown. Serve the pizza with additional fresh basil leaves, parmesan cheese and red chili flakes.

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Breads · Side Dish

Whole Wheat Garlic Naan…..Where it all started.

Whole Wheat Garlic Naan

 

I blame it ALL on this Garlic Naan.

I had seen a photo of it on Tasty Kitchen awhile back and I’ve been obsessed with it every since. And when I finally got the chance to try it, I went nuts–I was out of control! I went from making just one dish to creating a full blown Indian dinner! I guess I figured if I was going to take the effort to make Naan, I better go the extra mile to make some dishes to enjoy with it. 🙂

But perhaps now would be a good time to mention the fact that I’ve never really cooked Indian food before—so it was going to be quite a FoodVenture! The next few posts will be recounting the dishes I created and how it all came together.

But let’s turn our focus back to the Naan.

 

Whole Wheat Garlic Naan

 

Jessica from How Sweet It Is did a really great job covering Homemade Naan from Indian Simmer. The only thing I did different was that I used a stove top grill to cook the first side of the Naan before cooking the other side on an open flame. I would have definitely preferred to use a cast iron skillet per the instructions but have yet to replace my skillet that had rusted—-REALLY rusted. Eeew. And if you’re wondering, using an enamel-coated cast iron skillet won’t work either. Yup, I tried it.

But when everything was finished, I had really mixed feelings about the Naan. They did puff up pretty well when cooked over the open flame and were ok when I tasted them right away. But once they cooled, I found that the dough became really tough and loss some flavor. I’m not sure if it was due to my use of Whole Wheat Pastry Flour or if I overworked the dough prior to cooking it. When we warmed them up later on, they became pretty hard and crunchy—-in fact, it was more cracker-like than puffy Naan.

Still, I’m glad I gave it a go. I will DEFINITELY try this recipe again when I finally get my hands on a cast iron skillet because I think it would definitely improve the texture. I’ll also try it with AP Flour in hopes of getting a lighter product.

So even though this Garlic Naan didn’t work out so well for me this time, it did give me the motivation to create an entire Indian feast!

**Next Post:  Chicken Tikka Masala!

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Whole Wheat Garlic Naan
From Indian Simmer

Ingredients:

2 cups Wheat Flour (or AP Flour)
¾ teaspoons Baking Powder
½ teaspoons Baking Soda
½ teaspoons Sugar
¼ teaspoons Salt
½ cups Warm Milk
½ cups Yogurt
½ Tablespoons Oil, As Needed
Additional Optional Herbs And Seasonings To Flavor The Naan (See Note Below)

Note: The ingredient list includes the ingredients for the dough. You can flavor your naan with all kinds of herbs. I made cumin naan, garlic naan, butter naan, and some topped with cilantro.

Mix all the dry ingredients together and make a well of flour.

Mix milk and yogurt together and pour half of it into the well and slowly combine it together.

I don’t think there’s an exact amount of liquid that should be added to the exact amount of flour to make a perfect dough. So what I do is continue adding liquid slowly and combining it all together slowly until a soft dough is made. The dough should be soft enough for you to be able to dig your finger into it without applying any pressure. If dough sticks to your hand too much, then use little bit of oil on your hands and then punch into the dough.

Cover with a damp cloth and let it sit in a warm place for at least 2 hours.

After a few hours, dust your working board, take out the dough and knead it for about 2-3 minutes. Divide the dough into smaller balls (in this case you should get about 8 balls to make naans).

Dust the board again and flatten the balls to make bread that is a little thick and elongated.

Now sprinkle one side of the bread with your desired flavor. I made cumin, minced garlic, chopped cilantro and some simple butter naans.

Brush the other side with water.

Heat a thick-bottomed skillet or a wok or any heavy-bottomed pan with a lid. Once it is nicely hot, place the naan wet side down (it will stick) and cover it with a lid.

Let it cook for about 30 seconds or until you see bubbles on it. Now cook the other side of the naan over a direct flame on the burner with the help of tongs. When you see some charred brown spots then you know that the naan is done.

Smother a good amount of butter on your naans and when you taste them, you’ll know what a peaceful life means!