Eating pizza on Fridays has been our tradition since living in California. Pizza restaurants are actually really easy to find in Korea, however, the pizza is usually laden with grease and weird ingredients like corn and fish. So, I prefer to make my own with my rosemary honey whole-wheat crust.
Roasted Garlic Tomato Pizza
Servings: 8 slices (enough for 2-3 people)
-1 pkg instant yeast
-1/4 tsp sugar
-1 cup warm water, divided
-1 1/2 cups whole wheat flour
-1/2 cup + 2 Tbls white wheat flour
-3/4 tsp salt
-1 Tbls dried crushed rosemary
-2 Tbls ground flax seed (optional)
-4 tsp olive oil
-2 Tbls honey
-3/4 cup shredded part skim mozzarella cheese (more if you want)
-1/2 cup tomato sauce (your favorite kind)
For Roasted Garlic:
-12-15 cloves of garlic, peeled
-1/4 tsp olive oil
For the roasted garlic:
1. Make the roasted garlic by putting the garlic cloves flat on a sheet of aluminum foil. Bake them for about 30-40 minutes at 180 degrees Celcius until they are tender and slightly tan/brown. When the garlic is finished, you can store in the refrigerator or let cool.
2. Mash the garlic into a paste. Reserve until ready to use on the pizza.
For the dough:
1. Mix together 1/4 cup of the warm water, the yeast and the sugar. Stir and set aside for about 10 minutes until the yeast is bubbly and activated.
2. Mix together the dry ingredients for the dough, the flours, salt, flaxseed, and rosemary.
3. Make a well in the center of the flour mix. Pour in the remaining 3/4 cup warm water, oil, honey and yeast mixture. Stir/knead (with elbow grease) until smooth and elastic for about 5 minutes.
4. Let the dough rise for about 30-40 minutes in a warm place until it has doubled in size.
5. Once the dough has risen, it is ready to use, but I like to punch it down into a ball and put it in the fridge over-night to use the following day. This also gives it a chance to rise slowly for a second time. I find the dough is actually better when I do this.
For the pizza:
1. Pre-heat your oven to about 210 degrees Celcius.
2. Split the dough into two balls (if you have a small oven like me, you will need to make 2 pizzas!). On a floured cutting board, gently stretch out the dough (using flour as needed) to fit into your baking tray (mine is rectangular :-)). Line the baking tray with foil or parchment paper (I like the parchment paper the best).
3. Transfer your pressed/stretched dough to your lined baking tray. Use a fork to poke holes in the non-crust area. Bake the crust for 5-6 minutes (or until it is firm enough to easily transfer) at 210 degrees Celcius.
4. Take the dough out and spread 1/2 of the roasted garlic paste and 1/2 of the tomato sauce on top. Sprinkle with 1/2 of the cheese and return the pizza to the oven, place it directly on the oven rack.
5. Bake the pizza at 210-220 degrees Celcius for about 15-18 minutes until the crust is golden and the cheese is bubbly.
6. Cut the pizza into slices.
7. Proceed with the second pizza, same as the first.
Enjoy with a glass of wine!
Below are the ingredients used in this recipe. The yeast, rosemary, and tomato sauce can be found at Home Plus. I like the Korean style tomato sauces because they are a little sweeter than western brands. I prefer the Ottogi brand tomato sauce, but usually get what is on-sale. The cheese can be found at Costco and the flours are usually at my local mart (Top Mart or Jin Mart).
For 1 Slice (1/8 of the total pizzas): 197 kcal, 5.6 g Fat, 1.4 g Saturated Fat, 5.6 mg Cholesterol, 337.5 mg Sodium, 31.3 g Carbohydrates, 4.1 g Fiber, 4.9 g Sugars, 8 g Protein.