Note
We milled hard red winter wheat this morning. And used a fine sieve to remove about a quarter of the bran (which we use for muffins or added fiber in hot cereal.) The made the dough consistency somewhat wet, but not as wet as for the
ciabatta. We placed the dough in an oiled bowl with a cover and let rise for five hours until it doubled in size before rolling it out onto baking sheets lined with parchment where they to rest for 90 minutes before topping and baking.
Our toppings tonight were mostly from the pantry which helped make it easy. For those having cheese, we had mozzarella. For the meat eaters we have pepperoni in the fridge. The vegetarian pizza topping options tonight included fresh sweet pepper, canned mushrooms, canned pinapple, canned black olives, canned artichoke hearts and red pepper flakes. We also put a couple of jalapenos on the stove top grill for folks who like that BITE!
In addition to the white sauce we found a lovely New Jersey brand of canned tomatoes that make a perfect sauce for these not so traditional tomato pies!
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