Hey, remember me?

It's been a while. It's Nanowrimo, so I'm a bit distracted. I'm cracking out the words though. 50,000 word novel in 30 days. It's an undertaking, that's for certain. I'm keeping pace mainly by ignoring the internet. It's shocking how much time I waste on this dang Mac.

But I have been cooking a little so I thought I'd share. It was pizza night the other night in our house and that does NOT mean a phone call to Double Dave's or Pizza Hut. It means I make a whole wheat crust that we love, love, love and top it with whatever is on hand. We went simple this week with a little Margherita Pizza and enjoyed every bite.

If you've never made your own crust and are intimidated, don't be. It's the easy-peasy! It's made especially easy if you have a food processor, but even if you don't there's nothing complicated about it. AND you get to make your crust YOUR way - thick, thin, flat edges, rolled edges, one big pizza four little ones...whatever. You're in control. And we all know that I like to be in control! =)

The only thing you really need to make this crust is a bit of time. It's not "hands-on" time, but you do need to let it rise. Other than that...minutes of effort for a very tasty and healthy base for whatever type of pizza you love.

Whole-Wheat Pizza Dough

To make 12 ounces dough:
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann's RapidRise
3/4 teaspoon salt
1/4 teaspoon sugar
1/2-2/3 cup hot water (120-130°F)
2 teaspoons extra-virgin olive oil

To make 1 pound dough:
1 cup whole-wheat flour
1 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann's RapidRise
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup hot water (120-130°F)
1 tablespoon extra-virgin olive oil

1. Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
3. Place a pizza stone or inverted baking sheet on the lowest oven rack;
preheat oven to 500°F or highest setting. Roll and top the pizza as desired
(we suggest a 13-inch circle) and bake the pizza until the bottom is crisp
and golden, 10 to 14 minutes. Serve immediately.

NUTRITION INFORMATION: Per 12 ounces: 766 calories; 12 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 142 g carbohydrate; 26 g protein; 16 g fiber; 1,882 mg sodium.

Per 1 pound: 1,032 calories; 18 g fat (3 g sat, 12 g mono); 0 mg cholesterol; 189 g carbohydrate; 33 g protein; 21 g fiber; 2,509 mg sodium.