4 ½ cups water
3 tablespoons yeast
6 tablespoons olive oil
1 tablespoon sea salt
3 tablespoons sugar
Approx. 15 cups whole wheat flour, Aroostook*
Equip the Hobart mixer with the dough hook. In the mixer bowl, add the water, yeast, olive oil, sea salt and sugar. Add the flour and beat until the dough forms a ball and comes away from the sides of the bowl. Remove dough to a greased bowl and cover with a damp towel to rise for about 1 hour.
This dough may be shaped into pizzas, calzones, or individual loaves of French bread. Yields approximately 5 pounds dough.
6 cups chopped tomato (if canned, drain juice)
6 cups seasonal veggies*
4 cups part-skim mozzarella cheese, grated
2 ½ cups low-fat ricotta cheese
1 cup finely chopped onion
3 tablespoons dried basil
garlic salt and fresh pepper to taste
corn meal for dusting sheet pan
Preheat the oven to 475 degrees.
In a bowl, combine the mozzarella cheese, ricotta cheese, finely chopped onion, spices and set aside.
Prepare the seasonal veggies. Roll out the pizza dough and fit the dough on a sheet pan dusted with cornmeal. Lightly brush dough with olive oil. Spread the chopped tomato, then the cheese mixture and top with the prepared seasonal veggies. Bake until bottom is brown and topping heated.
Cut into 25 slices and serve.
Nutritional analysis per serving (approximate, varies with veggies): 375 calories, 18 grams protein, 53 grams carbohydrates, 12 grams fat, 906 mg. sodium, 8 grams fiber.
USDA School Lunch Guidelines: 3 ounces whole grain, ½ cup veggies, ½ dairy serving
Seasonal Ingredient Suggestions
MAY/JUNE: chopped greens (spinach, kale), asparagus
JULY/AUGUST: broccoli, eggplant, greens, peppers, leeks, onions, tomatoes, summer squash
SEPTEMBER/OCTOBER: broccoli, leeks, onions, peppers, summer squash, tomatoes
NOVEMBER/DECEMBER: leeks, onions, greens, carrots
JANUARY/APRIL: leeks, onions, grated roots
Aroostook wheat is available all year.
For updates to these recipes and/or to include comments and input from your test results, please contact:
Cheryl Wixson, 207-568-4142, email@example.com