I’ve always wanted to play around with making my own pizza dough, but there is something about all of that white flour that makes me cringe a little. Even though I love food, I do TRY to keep things a little on the healthier side when I can, which is why I’m doing a lot with whole wheat flour.
Whole wheat flour has the reputation of being tough and dense when used exclusively in doughs. A lot of recipes you see now have some white and some wheat mixed in to fix this problem. BUT I stumbled across a great recipe for pizza dough using all whole wheat flour. While it looks a little intense to make, I promise you it’s not (and I even did it completely by hand). The results were fantastic! The dough was soft and a bit chewy and tasted delicious.
The recipe for the dough is found at Deliciously Organic and she does a great job of explaining what to do, so I’ll leave it to her!
Last week, I used the dough to make a spinach, mozzarella, and sweet Italian sausage stromboli. In the process, taking my boyfriend’s beautiful new stainless steel stove for a test drive!
Spinach & Sausage Stromboli
2 dough balls from the Deliciously Organic pizza crust recipe
1 pkg. of Italian sweet sausage (comes in 5 links usually)
2 boxes of frozen spinach, thawed
4 cloves of garlic, 2 minced, 2 sliced
1 bag of shredded mozzarella, or your favorite shredded Italian cheese
1 egg, beaten
Red pepper flake, optional
- Preheat the oven to 375 degrees.
- To prepare the dough, lay a ball out on a lightly floured surface. Roll the dough out into a rectangle until the dough is about 1/8” thick. Place on parchment lined baking sheet. Prepare the second ball of dough. Let the dough rest while you complete the rest of the steps.
- Place the spinach in a fine mesh strainer and squeeze out the excess liquid by pressing the back of a spoon on the spinach, or just use your hands! The more liquid you can get out the better.
- Take the sausage out of their casings and put into a medium size frying pan, on medium-high heat. Break the sausage into small pieces. Add 2 minced cloves of garlic. Cook the sausage until browned.
- Time to start putting it all together! Layer about half of the cheese on each dough sheet, leaving a 1-inch border all around the edge, reserving about a ¼ cup of cheese. Then, spread out the spinach and sausage on each. Top with slices of garlic clove, one whole clove on each stromboli. Sprinkle each with red pepper flake if you want an extra kick!
- Brush all of the exposed edges of the dough with the beaten egg to help seal the stromboli.
- Grabbing one edge of the stromboli, roll the stromboli over (it will end up being like a trifold). Lay the stromboli seam side down. Seal the edges and fold under the stomboli.
- Brush the top of the strombolis with more egg and sprinkle each with the leftover mozzarella.
- Place the stromboli in the oven and cook until golden brown and crispy, about 30 minutes.
- Cool for about 10-15 minutes before eating. Cut into pieces, and enjoy!