Homemade Thai Vegetable Pizza

One of our most favorite wedding presents (or combination of presents) is our bread maker, pizza stone, and pizza paddle. Now I will willingly admit that I was not initially all that amped about bread maker. Having homemade fresh bread hanging around all the time isn't ideal for a carbaholic like myself, but as it turns out I love being able to make our own whole wheat pizza dough with fresh ingredients and no preservatives! We use the pizza dough with all kinds of combination of toppings, yum! 

Whole Wheat Pizza Dough 

1 1/3 cups water

2 tablespoons olive oil 

3/4 teaspoon salt  

2 cups all-purpose flour  

2 cups whole wheat flour  

2 teaspoons yeast  

 

Simply place the ingredients in the machine in the order your bread machine recommends and set to dough cycle. We actually split the dough in half and make two thin crusts instead of one thicker crust. The dough freezes really well so we usually freeze the remaining half for another pizza!

Thai Style Veggie Pizza

1 whole wheat pizza crust

1 cup sliced fresh shitake mushrooms

2/3 cup fresh pea pods cut into thin strips

1/4 cup sliced green onion

1/4 cup shredded  carrot 

1/4 cup bottled peanut sauce

2 tablespoons chopped peanuts 

2 tablespoons fresh cilantro leaves

Roll the whole wheat dough until it is about 12 inches in diameter, you will want to poke the rolled dough with a fork multiple times to avoid the pizza becoming a giant bubble. Heat a pizza stone in the oven at 500 degrees for at least 30 minutes. 

Lightly coat a nonstick skillet with cooking spray, preheat over medium heat. Add mushrooms, pea pods, carrots and green onions to skillet. (I also added sliced celery and a pre-sliced mix of carrots, broccoli, and cabbage. We love vegetables so I used more of everything than the recipe calls for.) Cook for around 2 minutes of until just tender. 

Carefully spread the peanut sauce over the rolled dough and top with hot vegetable mixture. (No, there is no cheese on this pizza, but I promise you won't miss it, even Jerrod didn't!) Very carefully transfer the pizza to the stone using the pizza paddle. I am still working on the best way to do this with out making a huge mess. I have found that four hands is a huge help in this, but it can be done with two, just expect some repair work to be done after you transfer the pizza! Bake for 8-10 minutes or until the crust is cooked through. Sprinkle with peanuts and cilantro leaves. 

Makes 4 servings. 286 calories, 8g fat, 12g protein, 46g carbohydrate, 8g fiber, 598g sodium. 

We loved this recipe! It was different from the typical italian or veggie pizza we have been making! And suprisingly you really don't wish that there was cheese. If you don't have a bread maker or don't want to make your own dough you can easily use a whole wheat boboli pizza, you will want to cook the shell seperately for a few minutes before adding the topping. 

I hope you enjoy it as much as we did! If you try it let me know if you liked it!

Lots of Love,

Danielle