Beef, Spinach & Goat Cheese Pizza
Whole wheat Italian seasoned pizza with spinach, caramelized onions, and ground beef topped with mozzarella and goat cheese. Yum!
Recipe: Makes 2 - 16 inch pizza pies
Dough:
2 1/2 cups organic whole wheat flour (chemical free)
3 tbsp. organic extra virgin olive oil
1 tsp. active dry yeast
1 tbsp. organic dried oregano
1 1/2 tsp. organic garlic powder
1/4 tsp. Himalayan salt
1 - 1 1/2 cups water
Sauce:
6oz. organic tomato paste
1 tbsp. organic Italian seasoning
1 tsp. organic garlic - minced
1 - 1 1/4 cups water
2 medium organic onions - diced largely
3-4 tbsp. organic extra virgin coconut oil
2 tbsp. organic balsamic vinegar
1 lb. grass fed ground beef
16 oz. organic frozen spinach
24 oz. mozzarella cheese slices
10 oz. goat cheese
Put the flour into a medium mixing bowl and add the yeast, oregano,
and garlic powder and mix well. Add the salt and mix well.
Add in the olive oil and stir through with a rubber spatula.
Heat the water up to 120 - 130 degrees. Add the water to the flour
mixture and stir in with the spatula.
Note: There are different types of wheat flours and so there will be some
variation in the textures also. Some require more water, some less.
So, only add most of the water at first and then see if you need anymore.
After the mixture comes together some, then start to fold the dough together
a couple of turns and then fold into a round shape.
Then cover with saran wrap and put in a warm place.
Note: I also add a bread towel over the top to keep the warmth in.
This will need to be "folded" about once every hour for about 4-5 hours.
I do this all in the bowl with a rubber spatula. "Folding" is just a improved method of kneading without the labor and mess.
Work the spatula from the top of the dough down and pull it gently up and
over into the center, as you turn the bowl. Each time going further down to get underneath the dough. Continue to do this as you turn the bowl completely several turns around. The dough will pull together and acquire a stiffer texture.
Each time you do this, the texture will continue to improve.
Tip: If you go to fold the dough for the first time and it doesn't look like
the yeast is working, then fold it really well, getting underneath the dough.
This will invigorate the yeast to start working. Do this again in about
30-40 minutes. The next time you go to fold the dough, you should see the dough has expanded.
This has happened to me on occasion because I keep my flour in the refrigerator. Also, if you suspect that your temps. were off some, then preheat the toaster oven or regular oven just a little and then turn off.
Place bowl in the oven and let proof.
**After 5 hours, then I place the bowl into the refrigerator to ferment for a day or up to a week, before using.
See my Food Talk article on Proper Preparation on Grains.**
On the day I am ready to make pizza, I remove the dough bowl from the refrigerator 1 - 2 hours ahead of time to warm up.
Cook ground beef. When done, drain. Cook spinach and drain.
Mix the sauce ingredients together in a small bowl.
In medium skillet, cook onions in coconut oil over medium high heat.
Turn them often, as the caramelizing occurs.
Note: I only cook mine enough for a little browning. I don't want
them limpy.
Then add in the vinegar as you stir quickly, to deglaze the pan and
add the flavors together.
Remove the dough onto a lightly floured surface and fold it a little to invigorate it. The let it rest 10 minutes.
Preheat oven to 350 degrees.
Cut the dough in half and knead it to form 2 balls.
Using a rolling pin, start to roll out one ball, gradually into a circle.
This may take several minutes, as the dough warms up some.
When it's about half the size you need, then lift it up and allow the dough
to rest on top of the back of your semi ball hands. Move the dough around
on the top of your hands slowly in a circle, carefully.
Gravity will help pull the dough into a large size, without tearing the dough.
Then place back down on the counter and roll out some more with rolling pin.
If you need to, then put the dough back on top of the backs of your hands and move around some more to get the shape bigger.
Then place on to the pizza pan and adjust to size.
Pour half of the sauce on top of the dough and spread around to cover well.
Cover with half of the mozzarella cheese and then half of your other ingredients, and then ending with the goat cheese.
Do the same with the other dough ball. Bake for 30 minutes, until the mozzarella slightly starts to brown on the edges. Enjoy!