Doesn't this whole wheat pizza dough just look great? But what do I do without toppings?
I've mentioned before that I'm a total carb junkie. A hopeless carb junkie. I mean, if you told me I had to live on bread and water for the rest of my life, I could seriously do it…and enjoy every minute of it.
And surprise, surprise! I had a craving for some good bread today, so when my Zesty Cook email came in with this recipe for whole wheat pizza crust, I just had to give it a try. (And if you've never been to Zesty Cook's site, you are so missing out. His site is AWESOME! I strongly suggest signing up for his email feed. You won't regret it!)
I didn't have any cheese or other pizza toppings in my fridge this morning, so I thought I'd just make some Parmesan-topped bread with the recipe. So Joely gave me a hand and we whipped out the bread in about an hour and a half.
The recipe turned out to be much simpler to make than the whole wheat pizza dough recipe I've used before, which is a huge bonus in my book. My "topping" was just a light brush with olive oil, garlic powder, Parmesan, and Italian seasoning. And since I wasn't making pizza, I didn't roll out the dough very thin, so it turned out quite thick. But it was delicious! I'll definitely be making this again…and very soon!
Instead of whole wheat pizza we have a recipe for delicious whole wheat pizza sticks!
Visit Rocks in My Dryer for more WFMW.