Normally the teen makes the dough, but I scooted into the kitchen first so I could make it 100% whole wheat...he likes to use AP flour...so I knew I'd have to win the sneaky award and arrive first. He came in to check on "things" about 1/2 hour into the rise and gave a big smile and a "thanks Mom!" for getting it going. When he actually came to do his calzone from the dough he punched it and gave a suspicious sideways look, saying "well this feels different". I confessed it was fully whole wheat and he shrugged and said "oh, okay". Guess I didn't have to be so sneaky after all.
Since Mr. Flip Flop is home for a nice 5 day stretch, I wanted our pizza to be "the ultimate"...barring anchovies, which he loves and I don't...and bell peppers, which he loves and I don't. However, I did select enough yumminess for toppings that I knew he would not be disappointed in any form or fashion!
I decided to go with the many pork products we seemed to have this week! Bacon, Pepperoni, and Baked Ham. That's a great flavor base 'cause we all know, thanks to Emeril, that pork fat rules! I also grabbed some onion, baby spinach, stuffed green olives, fresh basil, and a variety of cheeses which included Mozzarella, Provolone, Asiago, Parmesan, and Romano. Good grief, who could ask for anything more? I'd hoped to include mushrooms, but the ones in the fridge were beginning to look a little creepy - I tossed them - I wanted a quality pizza, so no half-assed ingredients were allowed in the party.
I started with the whole wheat pizza crust, using my favorite Martha Stewart recipe and substituting cup-for-cup some unbleached soft white whole wheat flour. You can find the recipe here. Since the WW flour is heavier, I allowed an extra 15 minutes of rising time.
While it was rising, I did all the mis en place.
I sauteed some thinly sliced, lightly salted, white onion in olive oil until soft but not falling apart. I removed from pan and placed to the side.
I chopped up 4 slices of bacon and, using the same pan, I cooked it until crispy and drained on a paper towel.
I large diced several slices of baked ham I got from the local deli counter.
I gently rough chopped a heaping handful of baby spinach, did a chiffonade of basil (about 7 large leaves I think), and halved a handful of green olives stuffed with pimento.
I keep a supply of grated cheeses for pizza night and this week I had Romano, Asiago, Parmesan, and a Mozzarella-based Italian blend. I also had 6 slices of deli Provolone.
I was ready.
I scooped out half of the risen dough and transferred it to a floured surface and gently rolled it out to a nice big rectangle to fit my baking sheet. I sprinkled the baking sheet with corn meal and gently rolled the pizza onto the rolling pin and moved it to the baking sheet. I slightly pinched up the edges to keep my sauce and cheese from overflowing during cooking.
I started layering by laying down a good coat of sauce - but not overly thick - I prefer my cheese dripping, but not my sauce.
Next I lay out the provolone slices for a cheesy base. Pork toppings were next. Yummmm...love me some pig!
Sauteed onion slices went on top of the porky pig toppings.
Next up chopped baby spinach and green olives scattered about.
My favorite part...lots of cheese - Mozzarella blend, grated Romano, Asiago, and Parmesan - topped with the chiffonade of basil.
Into the pre-heated 450 degree oven for 15 minutes. Crispy crust - cheese lightly toasted - YUM!
Now that is a good lookin' pizza, y'all!
I moved it over to the biggest cutting board I had (and it slightly was over the edges), cut some pizza slices and we all grabbed our favorite seats for Friday night pizza and our favorite DVR'd shows.
I'm to the point where I don't watch random television anymore. I DVR what I want to see and it's planned viewing that way (and, of course, I can zip through the commercials). What a lovely night. I stayed up way past my bed time and even stayed up later than the teen! Woo hoo, livin' large folks, livin' large :-)
Bon Appetit, Y'all