Fresh, healthy, crispy, delicious, and so easy, homemade pizza night is a mouth-watering weekly anticipation in our house. We love customizing it with just about any ingredients, and it makes it an exciting and creative cooking outlet. Most grocery stores sell bags of fresh or frozen whole wheat pizza dough. I usually stock up on about three each trip—freezing two and leaving one unfrozen to use that week.
The great thing about making homemade pizza is that it can turn gourmet with just a few simple ingredients and summer invites a fresh taste on the typical pizza we are used to.
This recipe did just that, and surpassed all other homemade pizzas I have ever made and I hope it will inspire you to give homemade pizza a try…
- 1 ball whole wheat pizza dough
- about 2 vine ripe tomatoes sliced about ¼ inch thick or less
- handful of thin asparagus spears
- fresh basil
- extra virgin olive oil
- garlic powder and Italian spices
- goat cheese
Note: I use the Pampered Chef Rectangle Bar Pan (this is the closest product from the current collection). Now that it is seasoned from many uses, pizza comes out crispy and does not stick. However, I have been scarred by a couple of sticking incidents in the past. I’ve remedied this by drizzling about a teaspoon of EVOO on the stone and rubbing it in before spreading the dough.
1) Work out whole wheat pizza dough on a baking stone until evenly thin.
2) Season dough with garlic powder and Italian spices.
3) Spread tomato slices evenly across dough.
4) Spread asparagus spears and half of the basil.
5) Drizzle with EVOO.
6) Bake at 450° for about 20-25 minutes or until the crust is golden.
7) Garnish with fresh basil and goat cheese.
Be warned–this pizza is best enjoyed outdoors on summer nights with a glass of pinot grigio on the side!
What are your favorite homemade pizza creations?
Linking up with Annmarie for Foodie Friday!
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