Whole-Grain Salami and Mozzarella Pizza
- Preparation Time15 mins
- Cooking Time15 mins
For the Whole-Multigrain Pizza Dough
Set a pizza stone or a baking sheet on the middle rack of the oven and preheat to 220°C.
Divide the pizza dough into 2 balls. Put one ball on a heavily floured surface and roll and shape into a thin 11-inch circle with a thicker edge. Transfer to a floured pizza peel or floured upside-down baking sheet. Spread half the pizza sauce evenly on the dough round. Top with 3 slices of salami and half the cheese. (Make sure the dough, with all its toppings, can slide back and forth easily on the pizza peel; if not, add more flour.)
Carefully slide the dough onto the hot pizza stone (the dough may not be perfectly round when it slides onto the stone). Bake until the bottom of the crust is lightly browned and very crisp and the cheese is melted, about 7 minutes.
Remove the crust from the oven, top with basil and sprinkle with some crushed red pepper. Cut into 4 pieces. Repeat with the second ball of dough and remaining toppings.
Per serving (2 slices): Calories: 480; Fat: 20 g (Saturated: 8 g); Cholesterol: 40 mg; Sodium: 800 mg; Carbohydrate: 51 g; Protein: 23 g; Fiber: 10 g; Sugar: 4 gWhole-Multigrain Pizza Dough:
Bring 2 cups of water to a boil in a small pot. Add the bulgur and quinoa and simmer for 10 minutes. Transfer the grains to a fine-mesh strainer and hold under cold running water to stop the cooking. Let the grains drain in the strainer for 15 minutes, then spread them out on a thick layer of paper towels to absorb any extra moisture. Meanwhile, coarsely grind the flaxseeds in a spice grinder, just to break them open.
Stir together the warm water, agave and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)
Whisk the flour and 1/2 teaspoon salt together in a medium bowl; add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. When the dough starts to come together, mix in the cooked grains, ground flaxseeds and sunflower seeds; form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.
Lightly dust a baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Flour your hands periodically to prevent sticking. Form the dough into one single ball or divide it into smaller balls. Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let the dough rest for 30 minutes. After the 30 minutes, the dough can be shaped and cooked as desired.
Yield: 1 pound pizza dough
Per serving (1/4 pound): Calories: 290; Fat: 7 g (Saturated: 1 g); Cholesterol: 0 mg; Sodium: 260 mg; Carbohydrate: 47 g; Fiber: 10 g; Protein: 11 g; Sugar: 2 g
Copyright 2013 Television Food Network, G.P. All rights reserved
When you are stretching the dough, the whole grains and seeds may poke holes in it. Just patch them over and continue.
Keep parbaked pizza shells on hand for quick weeknight meals. Roll the dough out into rounds and bake on a preheated pizza stone or baking sheet at 220°C for 5 minutes. Cool, wrap the pizza shells well and freeze for up to 1 month. When ready to serve, add your favorite toppings to the frozen pizza shell and bake on a preheated pizza stone or baking sheet at 220°C until hot.
Choux Pastry Buns with Coffee and Caramelised Almonds
Tom Kerridge's Barbecued Courgette Salad
Indian curry lamb skewers with mint-grilled nectarine chutney with pita
Grilled Chipotle Pork Tacos with Red Slaw
Michel Roux's Warm Goats Cheese Tart with Figs
Diners, Drive-Ins, And Dives
Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants that have been doing it right for decades.
Man V. Food
A culinary tour across America, checking out the best diners, looking for great food and tackling the nation's largest and most fiery eating challenges.
The Pioneer Woman
Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations.
When restaurant owners suspect employees of not doing their jobs, or generally doing lousy work, they call in the Mystery Diners. What will they find?
Turning a failing restaurant around is a daunting task under the best of circumstances; attempting to do it in just two days and with a limited budget seems an impossible task. But chef Robert Irvine is ready to take on the challenge.
Teams of cake decorators, candy makers and pumpkin carvers create Halloween-themed displays in an elimination battle for a big cash prize.
Barefoot Contessa: Back To Basics
Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. Her dishes are perfect for celebrations and family dinners.
Halloween Baking Championship
America’s top bakers battle it out to bake the spookiest, creepiest and most irresistible treats. The baker who impresses the most will take home $25,000.
Kids Baking Championship
A group of talented junior bakers compete in a series of very creative challenges to win the title of Kids Baking Champion and the $25,000 grand prize.
Bake Off: The Professionals
Teams of professional pastry chefs across Britain compete in a spectacular bake-off. They create exquisite desserts and showpieces in a bid to impress world-renowned judges and be crowned the winner.
Chef and restauranteur, Ina Garten, shares delicious recipes inspired from cuisines all around the world, perfect for entertaining or eating at home.
Holiday Baking Championship
Eight bakers show off their family traditions and superb baking skills. They must prove their abilities in front of judges Nancy Fuller, Duff Goldman and Lorraine Pascale.
Jamie's Great Britain
Jamie Oliver explores the history of British food and how British cuisine has been influenced by centuries of invasion, exploration, and immigration. He samples modern and traditional dishes and cooks up delicious meals inspired by his trip.
Man V. Food: Hall Of Fame
Food enthusiast Casey Webb travels across the U.S. in search of the country’s ultimate eating challenges. From his most memorable BBQ dishes to his favourite desserts, Casey counts down some of his greatest feasts.
Best Baker In America
Skilled bakers are challenged to use their style and technical abilities to make stunning, tasty treats. The baker that impresses the judges the most takes home a cash prize and the title of Best Baker in America.
Michel Roux’s French Country Cooking
Michel Roux Jr showcases the unique cuisine of Southern France. He sources incredible local ingre-dients, samples delicious dishes and shares his favourite recipes that are simple and easy to make.
The Best Of Man V. Food
From visiting America's greatest pig-out spots to taking on the most legendary eating challenges, Adam Richman has sampled some incredible dishes. Relive some of his favourite mouth-watering moments.
Tom Kerridge's Proper Pub Food
Michelin-starred chef Tom Kerridge samples the best pub food the UK has to offer and demonstrates how to make hearty dishes inspired by British pub classics, from the comfort of your own home.
Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals.
Help Is On The Way
Chef Robert Irvine attempts to save a failing golf course restaurant in Akron, Ohio. Can he turn this business around in just two days?
Ainsley prepares dishes for special occasions, including chorizo-crusted hake. And, food writer Alex Hollywood serves up pineapple and cinnamon tarte tatin.
16-Min Meals: Cowboy Favorites
Ree shares yummy 16-minute recipes for cowboys and cowgirls. She makes steak medallions and potatoes, and gnocchi with chorizo and corn.
Brownies Vs. Blondies
Duff Goldman and Valerie Bertinelli split the 10 remaining young bakers to settle the debate – which are better, brownies or blondies?
Bakin' With Bacon
12 young bakers are competing to impress the judges with their bacon cupcakes. They must use their assigned ingredient in a creative way for a chance to win.
Spots And Stripes Forever
The 11 remaining young bakers are challenged to make mini cheesecakes with colourful animal prints, from tiger to zebra – who will impress the judges?
Duff Goldman and Valerie Bertinelli challenge the kid bakers to create cakes with gravity-defying illusions on them. Whose extraordinary cake will rise to the top?
In the finale, Valerie Bertinelli and Duff Goldman want cakes that have rainbows on the inside and outside. Who will win the $25,000 and title?
Bite-Sized Birthday Party
The kid bakers are tasked with creating bite-sized birthday party desserts for an outdoor party. Who will impress the judges?
A brand-new group of incredible kid bakers introduce themselves and get creative with selfie-inspired eclairs in a variety of assigned flavours.
Valerie Bertinelli and Duff Goldman challenge the kid bakers to make meat, spinach and mushroom or veggie-Pesto lasagne to get to the final round.
The kid bakers are tasked with turning unexpected baked items like waffles, blondies and cupcakes into outrageous and impressive ice cream sandwiches.
You're In The Ballpark
The talented kid bakers are challenged to make over-the-top ballpark popcorn-inspired desserts. Whose creation will knock the competition out of the park?
Sea-List to A-List
The celebrity recruits dive into the world of seafood by solving a recipe riddle to make ceviche. And, the chefs show them how to butcher their own fish.
Cleaning Up In Mississippi
In Mississippi, a husband and wife are on the brink of divorce because of their failing restaurant. They call on chef Robert Irvine for help.
Desserts Doing Good
The final three young bakers create cakes to impress the judges. They must stick to a school club theme for a chance to be crowned winner and take home $25,000.
The sun is shining, and Ree is doing some California-style cooking. She makes wine-roasted chicken with pistachio pesto pasta and vibrant cauliflower tacos.
Friends In Need
Robert arrives at New Orleans to find a restaurant full of history but in need of his help. The livelihood of two families depends on its success.
After fishing in Le Grau-du-Roi, Michel shares his recipe for a flavourful mackerel dish. Later, he cooks a succulent roast chicken with herb butter.