The Food Matters Project - Mostly Whole Wheat Pizza

Making pizza has been my favorite activity by far for The Food Matters Project.  Head to Niki's site to see the full recipe!  Excellent choice lady!  I decided to do personal pizzas because I was at my parents house over the weekend and I thought more variety would be more interesting.  I am pleased to report that all of the pizzas were very successful!

We had the ingredients to make truffle mushroom, margarita, and pesto ricotta pizzas.  All were outstanding and had incredibly different flavors which was the best part!

Ian sauteed mushrooms in white truffle oil and added some truffle goo to the mixture.  We topped the dough with the mushrooms, goat cheese, and prosciutto.  Delicious!

My parents chose a more traditional margarita pizza style and it did not disappoint.  We layered the dough with gorgeous basil leaves, slices of fresh tomato, mozzarella and prosciutto.  It was classic and elegant and the prettiest of the pizzas.

I decided to make a "local" pizza.  I used frozen pesto leftover from last summer, some beautiful asparagus fresh from Ellis Family Farms, and I made ricotta cheese (recipe to come) with milk and half and half from Kilgus Farmstead.  I am telling you that this pizza rocked my world.  It was so unique and the flavors were bold.

This week has been a great success and I feel like once again I have accomplished more food goals.  Making dough from scratch isn't hard at all and it is SO good and even a little bit healthier using the whole wheat dough.  Pizza is a favorite in my book.  Who knew that you could make three completely different styles of pizza in one kitchen?