Today we went fishing... or I guess you could say we went out to feed the fish again. At some point we will get the hang of this.. we bought a pinfish trap, caught our own bait, used the D.O.A. shrimp all the locals say to use and had real shrimp as well. We went out on the incoming tide, out to the grass beds, fairly shallow water. Fish were jumping all around us. Birds were swooping down and plucking them out of the water left and right. There was a school of Manatees having a feeding frenzy. One of them actually came up to the boat to see what we were doing. I think he was laughing at us....
Anyway, since there was no fish for dinner, I decided on pizza on the grill!
As you may recall from previous posts, I have been trying to come up with the perfect, whole grain pizza dough. Finally after much trial and error I have my recipe, which I am sharing with you today!
Honey Wheat and Oat Pizza Dough
1 3/4 Cup lukewarm water
1 Tbs Extra Virgin Olive Oil
2 Tsp Sea Salt
1 1/2 Tsp dry yeast
2 Tsp Honey
3 1/4 Cups of Whole Wheat Flour
1 Cup Oat Flour (I grind Old Fashioned Oatmeal in my magic bullet)
4 Tsp Vital Wheat Gluten
Pour the water in a large (3 qt) bowl. With a wooden spoon, mix in oil, salt, yeast and honey. You do not need to proof the yeast as long as it is not past the expiration date.
Stir in the flours and the wheat gluten. Mix until it is uniformly moist. No kneading is required!
Cover the bowl with plastic wrap and let it rise for 2 hours. It should have doubled in size and may even have collapsed a little. This is fine. Do not punch it down. Refrigerate the dough for at least 3 hours, or overnight. Divide into 4 portions. Unused dough can be kept tightly wrapped in fridge for up to 2 weeks or freeze it for up to 3 weeks.
Heat grill to medium high
I like to use my pizza grill pan for this, but my sister in law puts her dough right on the grill.
Roll out 1 portion of dough and place on lightly oiled grill pan. Let bake til top puffs up. You must stand guard over your pizza on the grill so that it doesn't burn... flip the dough over and cook the other side til slightly brown. Take off the grill and top with your favorite toppings.
I like to precook my veggies before topping because it won't take long for it to finish cooking once you put it back on the grill.
Carefully slide your topped pie back on the grill and cook until cheese is bubbly and edges are brown. Enjoy!
Oh, by the way, the crust for 1 pie is 540 cal. or 67 per slice.
I made my own sauce with crushed tomatoes, fresh basil, garlic, oregano, and a little salt,
Topped with part skim mozzarella, peppers, onions, mushrooms, spinach, and basil.
Total calories using these ingredients: 132 per slice.
