Pizza from scratch
Kamut makes the best whole grain dough. And if you didn’t know that (most people don’t), you should give it a try. Unfortunately, nobody in southern Maine sells Kamut. Fortunately the Whole Foods in Hadley MA has a legitimate bulk section (unlike any other Whole Foods, I should add), and so while I was out there, I picked up a massive bag full of Kamut berries.
Today, I milled some of them into about 4 cups of flour, added maple syrup (organic grade B from bulk, of course), some yeast, salt and olive oil to make a pizza crust. I let it rise 3 times (45 min, 20 min, 10 min, respectively) to make up for the whole grain and coarseness.
I added some fresh made pesto (basil, pine nuts, garlic, olive oil), and baked that onto the crust for 10 min at 350°
I then added some thinly sliced onions, crimini mushrooms, and spinach soaked in tomato paste and sauce, upped the temp to about 450° and let it bake for about 15 more minutes on the stone.
It is really tasty, though pretty heavy, and while I suspect it meets most of the definition of a pizza, it has a very unique flavor, maybe from all the baked in pesto in the dough..?
So now I lapse into a food coma…
