Today I am making whole wheat pizza crust with pesto made from the garden’s basil harvest. The kids loved yesterday’s smoothie so much that I have created a variation on it, using up the remaining coconut milk and last of the bananas. Its color inspired me to name it from a passage in my favorite childhood book, “One Monster After Another,”by Mercer Mayer. This smoothie has eyeballs! Going along with that theme, I am rolling the pizza crust really thin so that it bubbles up and decorating with garden veggies and oregano “trees” to create our version of a Bombanant Collecting Grithix.
Whole Wheat Pizza Crust
2 pkgs dry yeast
1 ¼ c warm water
1 tsp organic agave
1/4 c safflower oil
1 tsp sea salt
2 ½ c unbleached flour
1 c whole wheat flour
Pour yeast into a small bowl, add water and stir to dissolve. Add agave. Combine oil, salt and flours in KitchenAid bowl and mix with beater blade. Substitute blade for dough hook and knead on low for 1 minute and medium for 2 minutes. Shape dough into a ball and place in large oiled bowl covered with a clean towel. Allow to rise in warm place until doubled in size. Punch down and knead lightly, dividing into four pieces. Each piece will make 3 regular or 6 thin crust individual sized pizzas. Set aside dough to be used immediately or refrigerate. Wrap unused dough pieces in plastic wrap and place in a freezer bag and freeze for a later date.
2 c fresh basil (using garden harvest)
½ c Romano cheese
½ c extra virgin olive oil
⅓ c slivered almonds (what we have on hand)
3 garlic cloves put through garlic press
Place basil, almonds and garlic in food processor and pulse until ground. Add Romano cheese and pulse until combined. Allow food processor to run, slowly pouring in olive oil and scraping sides of processor as needed until pesto is smooth. Refrigerate until ready to use. Once used, spoon any remaining pesto into a small ziplock baggie and place into larger freezer bag and freeze.
Whole Wheat Pesto Pizza
You will need:
Whole wheat pizza dough
Olive oil spray
Hearts of palm
Orange and yellow sweet peppers
Baby portabella mushrooms
Preheat oven to 500 degrees. Take ¼ of pizza dough and divide into three pieces. Spray to coat with oil and knead slightly, shaping into three balls. Spray cutting board with oil and roll dough with pin, shaping into a rectangle. Flip dough over and repeat. Cur dough in half. Using a pizza cutter, trim dough to shape as desired. Repeat to make six rectangular pizza crusts.
Transfer pizza dough to pizza pan. Spread pesto over dough from edge to edge. Decorate pizza using olives for eyes, mushroom for nose, hearts of palm for teeth, sweet orange and yellow peppers for horns, and jalepenos for scales. Garnish with fresh oregano “trees”. I put two pizzas in each bento as the kids like the thin crust.
Bake 10 minutes for thin crust, 15 for regular.
The Blue Ocean of Bubbly Goo Smoothie
1 medium banana
1 c coconut milk
¼ c fresh baby kale
¾ c frozen blueberries
6 red grape halves and one black grape
Place all ingredients except garnish in 24 oz cup of Nutri Ninja. Press Pro Extraction IQ. Blend for 30 seconds. Pour into three glasses. Using a hole puncher, punch 6 circles out of black grape skin. Press grape “pupils” into open side of sliced grape. Float two “eyeballs” on the top of each drink.
Tomorrow is my husband’s birthday and I need inspiration. I have ingredients for panna cotta with balsamic strawberries but want to do something that will make him smile. I need to change my focus and get creative. This is a much bigger challenge that feeding my kids. Bento break until Monday.