meatless monday | no work, mostly whole wheat pizza

pizza is a food that we usually order out for, unless there’s a certain topping combination that we know we can only get if we do it ourselves.  even then, we typically cheat & buy our dough somewhere, instead of making it.

we’ve just never really found a recipe for dough that we’ve loved enough to dedicate the time to make it from scratch.

this week’s food matters project recipe may have changed that.

DSC 6249 meatless monday | no work, mostly whole wheat pizza

it’s based on jim lahey’s no knead method, which is awesome, because you mix up all the ingredients & then just leave it alone for 6-10 hours.  then when it’s time to bake, you simply turn the dough over in the bowl a few times.  it really couldn’t be easier.

for this pizza, we skipped the pizza stone & opted for a well greased cast iron skillet because the dough stays pretty sticky.  we topped it with a few tablespoons of basil pesto that we had stashed in the freezer, shredded mozzarella, sautéed mushrooms, a handful of baby spinach leaves, a sprinkling of feta & a few strategically placed pickled jalapeños… just like my favorite magical mystery tour from mellow mushroom.  the end result was a perfectly done pizza with a crisp bottom & edges, chewy interior & all of our favorite toppings.

this recipe made enough dough for 2 pizzas made in a 12″ cast iron skillet.  thanks to niki for choosing this awesome recipe!  be sure to check out her blog, salt & pepper, for the full recipe & the food matters project for the all of the amazing topping possibilities.

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7 Responses to meatless monday | no work, mostly whole wheat pizza

  1. Evi says:

    My fiance would love the pickled jalapenos (or the fresh ones), and I love the cast iron skillet idea, perfection!

  2. Margarita says:

    Love the use of a cast iron skillet! I need to invest in one.

  3. LeAndra says:

    I love the use of the cast iron skillet too! It’s nice to see another idea of how to use it outside the standard corn bread and berry crumbles I typically see. Since pizza is pretty much one of my favorite foods, this idea earns bonus points in my book.

  4. So pretty! I baked mine in a 12″ cast iron skillet as well. I think we made the right choice!

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