I had lots of whole wheat flour at home and a hunger for something bready and crusty. So I decided to make whole wheat pizza again. I was also determined to use some leftovers and not pick up anything extra at the store.
I doubled the amount of whole wheat flour this time and cut back on the white stuff, making for 2 cups whole wheat and 2 cups white. I divided the dough up before rising and froze the extra three portions for later.
The dough still rose quite well, despite the fact that our apartment is, um, cold . . . because I propped up the bowl next to my space heater. It worked. I seemed to have inherited at least some of my mother’s resourceful genes.
For the tomato sauce, I used the half can of whole peeled tomatoes I had in the fridge – cut them in half, shook out the seeds, chopped them up. Sauteed a bunch of garlic in olive oil over medium heat for a minute, threw in the tomatoes, as well as one smaller can of diced tomatoes I had lying around. Pinch of salt and pepper. Three small sprigs of thyme. Let cook until nice and thick, then added some more pepper for extra kick. Removed the thyme sprigs before using, of course.
I spread it across the dough once it was ready, then sprinkled a bunch of torn spinach on top. Since I didn’t have any cheese at home, I just didn’t use any. And it was SO GOOD. Next time, maybe I’ll use crushed red pepper in the sauce and roasted vegetables for the toppings.
Actually, I lied. This wasn’t totally cheeseless, because I sprinkled some Parmeson on top after baking. Can you blame me?