Whole Foods Whole Grain Pizza Crust
Let me start by saying I’m not writing this post because anyone gave me anything for free, asked me to blog about their product, or paid me to endorse them. I wish I had Whole Foods as a blog sponsor, but I don’t. Not yet anyway… Nevertheless, I did happen to buy some of their pre-made whole grain pizza dough some time ago and found it in the freezer this weekend. (Tip: they bring it in frozen from their supplier, so ask for a frozen ball from the back if you aren’t going to make it that day or the next.)You could go the route of making your own dough, and if you do, I’d recommend following this recipe. But the beauty of the Whole Foods dough I picked up is that it was studded with whole grains. I somehow knew just by looking at it that it was going to produce a fabulous crust. So when the rains finally stopped around here and the heat soared to nearly 100 and I couldn’t face a hot kitchen, I took my dough to the grill.Cooking pizza on the grill takes a little experience. First oil a baking sheet with olive oil. Then stretch out your dough and lay it on the sheet so that side gets slathered in oil. Sprinkle oil on the top and rub it all over. Heat your grill on high and pick up the piece of stretched out dough and lay it on the grill on one side only. Grill for just a few minutes to get that first side cooked, piercing any dough bubbles that form every minute or two. Carefully flip the crust over and turn off the heat under your pizza (but leave the adjacent heat on medium high to high). Layer on your ingredients: goat cheese, mozzarella, prosciutto and arugula. Close the lid and let it cook, turning the pizza every 5 minutes so that the side near the heat doesn’t burn. I also grilled some fresh figs at the same time and topped mine with them – great flavor combo. If you decide to pick up some of the whole grain dough at Whole Foods, tell them Cooking with Michele sent you!
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