7g.sugar(or 2 tsp. brown sugar, maple syrup, or honey)
625g.all-purpose flour(5 c.)
2tsp.salt
2tbsp.olive oil
Roasted Potatoes
1lbs.Yukon gold potatoesdiced
1flaming jade pepperminced (or serrano)
3emerald fire peppersminced (or jalapeños)
dashcumin
dashcoriander
dashsmoked paprika
dashsalt
dashpepper
Avocado Dip
6avocados
6clovesgarlic
6limes juiced
1 ½cGreek yogurt
2c.walnuts
1/4c.olive oil
dash salt
dash pepper
Pizza
1/4pizza dough
1/4c.avocado dip
1/2c.spinachchopped
1/2c.roasted potatoes
8oz.fresh mozzarella
Instructions
Proof Dough
Combine warm water, yeast, and sugar. Let rest for 15 minutes, or until the yeast begins to bubble.
Meanwhile, whisk together whole wheat flour, all-purpose flour, and salt in a large bowl.
After the yeast has proofed, stir yeast mixture into the flour. Mix until roughly incorporated and the dough has a shaggy appearance.
Add in the olive oil and mix until all of the ingredients are combined.In a mixer with a dough hook attachment, this only takes a minute or two. By hand, this takes about 5 minutes. It's a no-knead bread recipe, so you're not necessarily looking for soft and pliable dough. Really, you just want all of the ingredients to be mixed thoroughly at this point! Which does make it a great recipe to make by hand if you prefer or don't have a mixer.
Cover dough and let proof for 6 hours, or until doubled in size. Alternatively, place in the refrigerator for 1-3 days.A quick pizza dough proof can be done in about 6 hours. Ideally, the dough is made 2 days ahead of time and proofed in the refrigerator for that time. However, I almost never know that I'm going to make pizza 2 days ahead of time! And 6 hours is perfectly adequate.
Prepare Ingredients.
For the roasted potatoes, preheat a skillet on medium with a splash of olive oil. Then, add all of the ingredients to the skillet. Stir to coat with oil. Cook covered for about 15-20 minutes, or until tender and lightly browned.
For the avocado dip sauce, Add all of the ingredients to a food processor. Process for 2 minutes, or until smooth. Make sure to scrape the sides occasionally.
Cook Dough
Preheat the barbecue to medium-high heat. Alternatively, you can do what I did today and cook the pizzas on a griddle in the oven. Preheat the griddle in the oven at 550 degrees Fahrenheit for 45 minutes.
Divide the dough in quarters. Lightly flour a large, flat surface and roll out each dough until roughly 1/4-inch thick.It can help to let the dough proof for another 15 minutes. Although this is entirely optional. It will make a fluffier, rather than a crispier crust. If you want something more like a flatbread pizza, cook immediately. You can even spritz it with a little bit of oil for a little extra crunch.
Carefully pick up the dough and drop it onto the grill or griddle. Grill until the dough just begins to char and grill lines begin to form. This takes about 1-2 minutes on the barbecue and 3-5 minutes in the oven.
Cook Pizzas
Spread a light coating of avocado dip across the pizza. Then, top with spinach and roasted potatoes.
Top with fresh mozzarella.
Return to the oven and cook for about 6-8 minutes, or until the cheese begins to brown.
Since the crust has already been cooked slightly, make sure that it doesn't burn on the bottom before the cheese melts. If there is any doubt, look to the crust to determine doneness.
Sprinkle with a dash of salt and pepper and serve immediately.
Tips, Tricks, & Notes
For more tips and tricks, I also have entire articles on the following ingredients: