White whole wheat flour is beneficial addition to pizza dough


Adding white whole wheat flour into a homemade pizza dough has a pleasing result. The addition of toppings from the fridge creates a delicious pizza for anytime of the day.
By : 
Iris Clark Neumann
Food for the Neighborhood

A recipe I found for strawberry oatmeal bars included white whole wheat flour. I picked up a bag of the flour and wondered how white whole wheat was different than regular whole wheat.

An inscription on the bag explained this. White whole wheat is ground from an albino strain of wheat instead of the more common red wheat. It is sweeter in taste and has a milder flavor. As the bag noted, it's a great way to introduce whole grain into one's baking.

Opening the bag, I noted it really had a whole wheat texture, but was lighter colored.

This gave me an idea, why not using it in pizza dough? So I substituted half the plain flour with white whole wheat in a food processor dough recipe. The result was pleasing and worth the effort in creating a homemade dough, but not really that difficult.

Being able to buy asparagus and strawberries at the supermarket makes me hope that it won't be too long before we can purchase them locally grown. I used both in different recipes that also included the white whole wheat flour.

Making sure one's diet is rich in whole grains, fresh fruits and vegetables takes some planning, but it is an important goal.

I've always been curious about creating breakfast bars from scratch. So when I saw a recipe using oatmeal and fresh strawberries, I was curious. This was the same recipe that included white whole wheat flour, along with strawberry jam. My cupboard has plenty of homemade strawberry jam from two seasons of preserving.

Each time I tried the recipe, I changed it up a bit. It seemed a bit crumbly, but after referring to a peanut butter and jelly oatmeal breakfast bar recipe, I substituted peanut butter for some of the butter and used more white wheat flour.

But honestly, I should have stayed with the original. Crumbly turned into mushy, although I liked the peanut butter taste. Actually, I kind of goofed and ran out of time because we needed to leave for our California vacation.

Before leaving on our trip, I tried using up perishable items in my fridge. Mushrooms and Canadian bacon found their way onto a pizza, along with fresh pineapple and thin stalks of asparagus.  

My favorite pizza has Canadian bacon and pineapple as toppings. When I bake my own, I like using fresh pineapple. Sometimes “fresh” comes from a bag in my freezer, where I stow away the extra pieces after cutting up a pineapple.

Baking the pizza the morning we were leaving added some stress, but I'd run out of time the night before and made an omelet with mushroom hash instead. But I still had more mushrooms and knew they'd be really slimy by the time we returned.

I had cut up the pineapple that had been ripening on my counter for several days and the last half of a papaya in the fridge for our supper.

We barely had time to munch down a slice of that pizza before leaving a foggy, icy, slushy, mushy Minnesota. The man who sat next to us on the plane called someone when the plane landed to say he'd be there in an hour. Then he said the weather had been “horrible” in Minnesota.

I was thinking, not that horrible, at least the temperature was only 41 degrees when we left. But perhaps, he'd been here for a while. 

We flew to Palm Springs, but had never been there before.

When we landed and looked out the windows it seemed like we'd landed in paradise. But riding in our rental car and finding our way to the motel was again stressful.

After arriving, in a time zone two hours earlier, we realized we were hungry. Out driving the streets again and looking for something other than snacks, we drove blindly through the dark, finding only high-end restaurants and bistros.

But circling back, we saw a Mexican food place. Because my initial thought for a quick meal was tacos, after driving by, we circled back. That was not easy either because it was on a one-way street.

Once inside, we discovered it was fast food, but they had fish tacos, so I was happy.

But I am hoping to find fresh, locally grown blood oranges, strawberries and avocados before returning to Minnesota. Stay tuned

Meanwhile, try this pizza that combines whole grains, fruit and veggies.

Pineapple and Asparagus Pizza on Whole Wheat Crust

Prepare whole wheat crust dough:

1 1/4 cup very warm water

1 package fast rising yeast

3 tablespoons olive oil

1 1/2 cups all purpose flour

1 1/2 cups white whole wheat flour

1 1/2 teaspoon salt

Measure very warm water in a two-cup liquid measuring cup. Stir in the fast rising dry yeast until it dissolves. 

Measure the flours and salt into a food processor. Cover and whirl together to mix. Stir the olive oil into the yeast mixture. With the processor running, slowly but steadily pour the liquids down the feed tube, mixing until it comes together as a dough.

Flour a cutting board or other working surface. Scrape dough onto the floured surface. Fold dough in flour and knead dough a few minutes, adding flour as needed, until dough stiffens. Form it into a ball.

Oil the inside of a medium sized bowl, place the dough in, then turn it over and cover with plastic wrap. Let rise in a warm place for a half hour to 45 minutes.

Prepare pizza: Heat oven to 475 degrees.

8 ounces thick tomato pizza sauce

2 to 3 ounces sliced and quartered Canadian bacon

1 cup thinly sliced fresh pineapple (or canned rings, drained)

1 cup sliced bella mushrooms

1 cup asparagus spears, cut on the diagonal in segments

1 tablespoon olive oil

1 tablespoon fresh chopped oregano or basil (or 1 teaspoon, dried)

Sea salt

1/2 cup grated Parmesan cheese

1 cup shredded Mozzarella cheese

Cornmeal

Sprinkle pizza pan with a small amount of cornmeal. Dump the pizza dough onto the cornmeal, then use fingers and pizza roller to gradually spread dough to edges. If desired, form a thicker edge.

Spread tomato sauce on crust. In layers, arrange Canadian bacon, pineapple and mushrooms on the tomato sauce. Place the asparagus in a small bowl, sprinkle with olive oil and toss asparagus to coat pieces. Arrange asparagus over other pizza toppings. Sprinkle with sea salt and fresh herbs. Add layer of Parmesan cheese and top with mozzarella cheese.

Bake pizza for about 12 to 15 minutes, until crust is browned and cheese is melted.