The sprouted wheat pizza dough I have on hand is ready to take on a different shape, texture and flavor with some fresh salad greens, including radicchio, endive and arugula. I can’t sing enough praises to the sprouted wheat dough and the nutritional benefits of sprouted flour. Peter Reinhart has been on the forefront of the bread movement since he published The Bread Baker’s Apprentice. In his latest book, Bread Revolution, he explored new frontier in sprouted flours, ancient grains and alternative flours. It is breathtaking. There is so much to learn and so little time to bake!
I made this salad pizza tonight. Love having fresh greens served on a hot crispy pizza. The idea came from Ellie Krieger’s Weeknight Wonders. I adapted the recipe to work with the dough. Turned up the oven temperature to 550°F. I know I’m pushing the limit here. Just in the spirit of experimenting with high-temperature baking. This is the closest I’d get to the temperature range of a wood-fired pizza oven.
In no time, about 5-7 minutes, the parmesan, ricotta and mozzarella cheese melted like lava and the dough browned nicely. Let the look of the pizza inform you when it is done, not the clock. Topped it with tri-color salad greens, dinner is served. Any way you slice it, this pizza is both heathy, refreshing and satisfying as part of any meal, day or night.