Easy // 45 mins // Serves 6-8
I’ve included an easy and delish fridge rise focaccia pizza dough recipe here, but use ready made crusts, flat breads & pre made dough as you wish. Top w/ everything from your Hungry Harvest stash, like I did!
- Ancient Grain Focaccia Dough
- 2 Tsp Yeast, one packet
- 1 2/3 Cup Water
- 2 Cups AP Flour
- 2 Cups Ancient Grain or Whole Wheat Flour
- 2 Tbs Whole Flax Seed
- 2 Tbs Flaxseed Meal
- 2 Tbs EVOO
- 1 Tsp Salt
- Pizza Toppings
- Favorite Harvest Vegetables & Fruit
- Favorite Cheeses
- And MORE!
Dissolve the yeast in the water and let proof while you gather the dry ingredients in a large bowl. Add the yeast mix & the EVOO and stir w/ a wooden spoon to combine. Knead into a ball. Spray a plastic bag w/ oil & put the dough ball in the bag in the fridge for several hours or overnight.
Take the dough from the fridge and let come to room temp for about 45 mins. Spray a sheet pan & press the dough into shape. Set the oven to 450. Let the dough rest while the oven comes to temp.
Layer on your favorite toppings. I used this week’s Indian recipes w/ a little paneer cheese & white cheddar. And I also combined some of last week’s Gazpacho w/ some goat cheese & layered on Harvest ripe tomato slices. Bake for 20 to 25 mins or until golden brown and bubbly
Pizza is a perfect foil for all Hungry Harvest concoctions. Experiment wildly. Try dessert pizzas w/ fruit, chocolate chips & mascarpone. Any left over cooked Harvest vegetables topped w/ a little cheese make for a great meal.