Who doesn’t like pizza, right? I mean it’s the PERFECT food for just about any occasion…I can’t think of any where pizza of some sort wouldn’t be awesome! My mother LOVES pizza and so do my kids. I think they could all eat pizza everyday for the rest of their lives and STILL not tire of it. There are so many combinations and styles making the possibilities seemingly ENDLESS. Your only obstacle is your imagination…
SO…since my kiddos LOVE their pizza, and they LOVE going to grandmas where she ALWAYS has pizza pockets, I decided to make my own! Since I am, after all on a search for homemade versions of just about everything…it only seemed natural. I wanted my dough to be a bit more on the “healthy” side and made it a 50/50 dough (50% Whole Wheat and 50% Unbleached AP Flour). I didn’t want to commit too much to the whole wheat dough just yet when it came to pizza….maybe for the next batch :)
As for the sauce, I started it out like I do my marinara sauce but with a twist. I decreased the amount of water, brown sugar and omitted some of the herbs. It turned out fabulous and it was soooo easy and CHEAP!! With that being said…let’s get cookin’
***Pizza Dough***adapted from Cooking for Seven
- 1/2 Cup Warm Water (110 degrees Fahrenheit)
- 2 1/4 Teaspoon Active Dry Yeast
- 1 Tablespoon Honey
Combine together and set aside to bloom for about 5 minutes while you get the other ingredients ready.
- 2 Cups Whole Wheat Flour
- 2 Cups Unbleached All-Purpose Flour
- 1/4 -1/2 Cup Vital Wheat Gluten (I used this because most recipes I found called for bread flour, which I don’t have)
- 1 1/2 Teaspoon Sea Salt
- 2 Tablespoons Olive Oil
- 1 1/4 Cup Room Water (at room temperature)
Combine the dry ingredients together in a medium to large bowl (I used my stand mixer). Pour in the wet ingredients (if using a stand mixer use the paddle attachment for this stage) and combine until it pulls together as a dough. Let dough rest 30 minutes. Kneed the dough until it becomes smooth and elastic (if you are using a stand mixer, use the dough hook and “kneed” it for 5-10 minutes until it forms a smooth dough). Transfer to an oiled bowl and let rise for 1 1/2 to 2 hours in a nice warm spot, until doubled in size. You are now ready to get making some yummy pizza!!! Or Garlic twists…(roll out some dough 1/4 inch thick, cut it in strips, slather in with garlic butter and parsley, twist them up and bake at 375 for 17 min)
- 1 8 oz. Can Tomato Paste
- 2 Cloves Garlic, Grated
- 2 Tablespoons Brown Sugar
- 1 Teaspoon House Seasoning
- 1 Teaspoon Tomato Flavored Chicken Bouillon
- 2 Teaspoons Oregano
- 1 Teaspoon Basil
- 1 1/4 Cups Water, or enough to get it to the thickness you like (I made mine like a THICK ketchup consistency)
Simmer the ingredients on low for about 30-40 minutes.
Now all you need is some cheese and your favorite toppings! You can make the pizza on a BBQ, in a pizza oven (if you are lucky enough to have one), on a pizza stone in your home oven OR just on a baking sheet sprinkled with a little corn meal…it’s easy and your family will love you for it!
Let’s Make Some Pizza!
For make ahead pizza pockets…or heck, make them and eat them right away pizza pockets for that matter, its real simple. It’s just like folding a piece of paper to make a card. You roll out your dough about 1/4 inch thick and place some filling on half of the dough. Be sure to avoid placing the filling within 1/4 to 1/2 inch around the edge, that needs to be free for sealing shut. Fold the dough over and crimp with a fork and make 2 slits in the top for vents…and voila, you have just make a pizza pocket! (if you have a “Cut and Seal, Pampered chef tool or a hand pie press, those work great here too!) Place them on a parchment lined baking sheet into a preheated 375 oven for 15-17 minutes until golden. If you are doing the make ahead method, cool them and then flash freeze them on a baking sheet for an hour. Once “frozen” place them into baggies for reheating later :) Who needs the store ones when these are SOOOOO much tastier!?