Hi guys! Hope you’re having a wonderful day <3 Thanks so much for listening to me vent about our moving woes. To make it even better, the Pilot had to work all day today, so I’ve been a moving machine!!
Since I’m in the depths of packing frenzy right now, so thought I’d invite my friend Mara, my favorite pizza buddy, over for a guest post 🙂 Just wish I could eat this pizza tonight when we’re finished… 😉
Hey there Fitnessista readers! I’m Mara, and I write a little (no, really, its little) blog called What’s For Dinner? where I chronicle my daily (ok, near-daily) adventures in the
kitchen cooking fun and interesting things for dinner. Oh, and cupcakes. I love cupcakes…
I haven’t come to you to talk about cupcakes though. This is something much nearer and dearer to our
good friend Gina’s heart… come to think of it, it’s many things close to her heart:
- Goat cheese
See, Gina and I had the pleasure of going out for pizza when she was here in Chicago for the Healthy Living Summit in August,
and since then, I’ve associated all things whole wheat pizza with her. We had such fun, and I haven’t had
pizza that good since she was here in town.
I set out to create a healthy and delicious Gina-fied pizza for you all, and I believe I have succeeded! I
bring you the Fitnessizza! (Wow, holy goatcheesiness there…)
First, you must make your dough. Those of you that are freaked out by making your own pizza dough,
never fear: this is EASY.
Whole Wheat Pizza Dough
Makes two individual-sized pizzas
* 1 cup warm water (about 110*F)
* 1 Tbsp. dry active yeast (or one packet)
* 1 Tbsp. raw honey (or other honey)
* 2 c. whole wheat flour
* 1/2 c. whole wheat bread flour (or white all-purpose flour, this is necessary for the gluten)
* 1/2 tsp. salt
* 1 Tbsp. olive oil
Pour the warm water into a mixing bowl and sprinkle the yeast over the top. Allow this to sit about 5
minutes, and then add the honey. Slowly stir in the flours, salt, and oil, and knead about 5 minutes, or until
the dough comes together and is smooth and springy. It might be a bit sticky. This is ok! Lightly oil a clean
mixing bowl and place the dough in it, rotating and flipping it to coat all sides lightly with oil. It will look like
Next, start getting your toppings together. I took about a half hour and
caramelized some onions, sauteed some mushrooms, and steeped some garlic in olive oil while the dough
The husband likes a bit more of a traditional pizza, though I have converted him to
the love of goat cheese, so he opted for a tomato-sauce based pizza.
Once the dough has risen about a half hour to 45 minutes, it should look like
Punch it down to remove extra air, and divide it in half.
Since we’re two poor teachers, and our oven broke about a month and a half ago,
we had to get creative with cooking methods. Our last attempt with grilling pizzas was an epic fail, so I went
back to something I did in college: skillet pizza.
I heated my huge cast iron skillet until it was as hot as it would get. Then, the
dough was pressed into an even circle with the help of a pastry brush dipped in garlic olive oil, and then,
once it was bubbled up a bit, the dough circle was flipped over. Then, I lowered the heat, brushed a bit of
garlic olive oil on top, spread out my toppings and covered it for a few minutes (literally 3 or 4).
It. Was. AWESOME. I was sad when it was gone. I highly recommend the
caramelized onion/mushroom/goat cheese/garlic combination on pizza, or a sandwich, or in a wrap…
The husband’s was great too:
So there you have it: the Skillet Fitnessizza! Thanks for letting me visit,