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Wheat Pizza Dough
1 tsp. sugar
1 ½ C. room temperature water
1 Tbs. dry yeast
1 Tbs. olive oil
1 tsp. salt
2 C. whole wheat flour
1 C. a.p. flour
Bench flour for kneading
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy. Stir the olive oil and salt into the yeast mixture, mix the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Remove dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, roll the dough to coat all sides. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour. When the dough is doubled, remove the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled. Preheat the oven to 425 F. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a pizza pan. Top pizza with your favorite toppings. Bake for 16 to 20 minutes or until the crust is crisp and golden at the edges, and cheese is melted on the top.
Avocado Pesto
2 avocados (cut in half)
8 oz. pine nuts (toasted)
¼ C. parmesan cheese
½ C. basil
1 lemon (zest and juice)
¼ C. vegetable stock
Salt and pepper to taste
Blend avocado, pine nuts, lemon juice, zest, basil, parmesan cheese, garlic, salt, and pepper in a food processor until smooth. Add vegetable stock and pulse until creamy.
