Thursday, July 14, 2011

Chickpea and Kale Multigrain Pizza

I have shared before how making pizza on the BBQ is awesome. It gets the crust nice and crusty, which sometimes doesn't happen in the oven. Plus, it is the summer and I'd rather cook outside on the BBQ than assist in making this house of mine any hotter. I have been wanting to make my own pizza dough for a while now, so I finally did. I made a batch of this recipe by Eat, Live, Run. The only change I made to Jenna's recipe was substituting a 12 grain flour instead of the whole wheat. This substitution made the dough a little more tough and it didn't rise quite as much, but it was still delicious.

I divided the dough after rising into 4 balls and put them in the freezer. Each one makes a small pizza which serves two.  With the doughs I have made 3 different kinds of pizza. I brought along some dough to the cottage and made classic veggie pizzas with tomato sauce, cheese, peppers, and mushrooms. Nothing too out of the ordinary.

The next was a veggie heavy pizza. I topped it with some mozzarella, cooked spinach (previously frozen in nuggets), and tomato slices. It was actually REALLY good. I have never put spinach on my own pizza before, but I loved the mozzarella and spinach combination.

The next pizza I made without having quite as many ingredients on hand. I had some leftover sauce still, but that was about the only "normal" pizza topping I used. After the sauce I plopped on some cottage cheese, chickpeas, dukkah, and kale. I could have gone without the dukkah truthfully, but chickpeas and dukkah go hand in hand. 

The first time I had kale on pizza was at Earth to Table Bread Bar on Locke St. in Hamilton. The pizza also had olives on it and it was a winning combination. The kale got really crispy, which was welcomed, but was lacking some moisture. I think the oven method would have gotten the desired effect in this case. Either way, still a good pizza, and definitely not ordinary.

The fact that I have no more dough left makes me sad. I will probably make some more soon because it makes for a pretty quick dinner. Even with nothing else on hand, simply olive oil and spices is really all it takes to make a good pizza. I wonder how it will compare to the pizza in Italy? Probably won't come close but I can't wait to find out!

1 comment:

  1. Hi Danielle, terrific post. (I just found your blog, glad I did!) Thanks for the tip re: freezing the dough and the 12-grain substitute. That's exactly the way I would like to make it.