Ready, Set, Weekend with Simply Beautiful Eating
I could probably stop right here and just move forward to the recipe because that's all you need to know, right?
But of course I can't go on without my usual and much anticipated ramble.
What inspired me about making this pizza was one simple ingredient - watermelon radishes. I can't even look at them because they are just too stunning. LOOK AT THIS COLOUR!! A perfect shade of hot pink and a real show stopper for many recipes. Here's the real story behind me buying ONE, yes ONE watermelon radish.
It's all because of the popcorn.
Do I still have your attention? If you haven't scrolled down to the recipe already, I'm going to tell you about my current obsession.
Every night I stuff my face with a good size bowl of low fat popcorn from a very well known company. Before I tell you more, you need to know this. I HATE SHARING MY FOOD. Like HATE. Okay, hate is a very strong word, how about DISLIKE IMMENSELY. Wait. That's two words, but who cares.
When I go to the movies, I get my very own "pig size" popcorn. If I happen to drop a kernel on my lap while shoveling it in, I get anxious and sweaty. If my husband happens to reach over and steal from my bag when he clearly has his own, that's grounds for divorce. So yes, I don't like anyone in my popcorn space.
The other night, as I was enjoying my bowl of popcorn I noticed that it had a strange, almost sweet taste. I asked Steve to taste it just in case it there was something wrong with ME. This would be the ONLY time I would share this snack because, technically it was yucky. (I actually googled my Med MD website to see if there was a correlation to a change in taste buds due to eating high volumes of popcorn). Ya. That's how nuts I am.
Then I checked the bag and it was my usual popcorn brand, so I have no idea why it tasted different. I thought about different factory based scenarios that would interfere with the production of MY popcorn. Other than the possibility of a sweet flavour version somehow making its way into the wrong bags on the conveyor belt, I don't have a clear cut answer. I just wanted MY slightly salted and oh so perfect popcorn, not this sweet crap.
Still with me?
I went to buy another bag of it the next day from a different store. The second I walked in, I spotted these magnificent watermelon radishes and completely forgot about why I was there in the first place. I put ONE radish in the cart, picked up additional ingredients and toppings for a whole wheat pizza and left the store.....
....WITHOUT THE POPCORN.
Wasn't this worth reading?
NO, but this pizza is worth eating.
WHOLE WHEAT PIZZA WITH BUFFALO MOZZARELLA, GREENS & WATERMELON RADISH
- 1 recipe whole wheat pizza dough (see below) - ½ teaspoon oregano - 2 - 3 tablespoons fresh pesto - 1 watermelon radish, thinly sliced - 4 - 5 slices fresh buffalo mozzarella - 3 cups of mixed greens (I used mixed greens with edible flowers) - ½ cup part skim shredded mozzarella cheese - fresh basil for garnish
1) Preheat oven to 400F. I like to use the convection option for making pizza. If you don't have this type of oven don't stress. Just bump up the temperature to 425F 2) Prepare a 9 x 13 baking pan by greasing it with butter. 3) Stretch the pizza dough onto the pan. Spread pesto sauce over the dough, sprinkle with oregano and top with sliced watermelon radish. Place buffalo mozzarella over the top of the pizza dough. Sprinkle 1½ cups of the mixed greens over the buffalo mozzarella, then sprinkle with the shredded mozzarella. Bake for 20 -24 minutes or until crust is nicely browned underneath and around the edges. Remove pizza from the oven and top with remaining 1½ cups of mixed greens and basil. Slice and serve hot.
WHOLE WHEAT PIZZA DOUGH
- 1 cup water, heated to 110 degrees - 1 tablespoon sugar - 1 tablespoon olive oil - 1 envelope (2¼ teaspoons) rapid-rise or instant yeast - 2¾ cups white or regular whole wheat flour (or a combo of both) - ¼ cup grated parmesan cheese - 1 teaspoon sea salt
1) Whisk water, sugar, oil and yeast in a liquid measuring cup or small bowl. Allow yeast to proof for 5 minutes. It should puff up. 2) Pulse flour, parmesan cheese, and salt in food processor until combined. While running the food processor, slowly pour in the water mixture and process for one minute until a rough looking ball forms. 3) Dump the dough onto a floured work surface and quickly knead dough a few times until it comes together. Cut your dough in half if your are making two smaller pizzas or use the entire ball for a large pizza. 4) On your floured surface, use a rolling pin to roll dough as thinly as possible. Place into prepared pan and stretch it out with your fingers if it bounces back. It can get sticky so dip your fingers lightly into oil to help it spread. Once you have all your toppings on, brush the edges of the dough with olive oil.
See you next week!