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Frozen Dinner Diner: Wheat-Crust Pizza

Unlike the other foods I've listed so far, this one takes a while to make and I've never actually frozen this. I make it one day, eat some, then have the rest over the course of my next lunches and/or dinners, so I've never had leftovers around long enough to make freezing necessary. I'll try freezing it in the future then update this post.

 Below is the crust recipe as I make it, but it's based on one from AllRecipes.com. To see the original recipe, click here.

Ingredients

1 teaspoon of white sugar
2 1/4 teaspoon (or one small packet) active dry yeast
1 1/2 cups warm water
1 tablespoon olive oil
1 teaspoon salt
3 1/2 cups whole wheat flour

Directions

  1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top. Let stand until foamy (about 10 minutes).
  2. Stir in the olive oil and salt.
  3. Mix in 3 cups of the whole wheat flour until the dough starts to stick together. Tip dough out onto a surface coated with the remaining flour, and knead until all flour has been absorbed and the ball becomes smooth (about 10 minutes). Place the dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until the dough doubles in size, (about 1 hour).
  4. Tip the dough out onto a lightly floured surface and divide in two if making two thin-crust pizzas or leave whole for one thick crust (I make two 16-inch pizzas). Form into a tight ball. Let rise until doubled, about 45 minutes.
  5. Preheat oven to 425 degrees. With a rolling pin, roll out the dough to fit your pizza pan.
  6. Place the dough on a pizza pan coated with nonstick spray. Top with sauce, cheese and favorite toppings.
  7. Bake for 16 to 20 minutes until the crust is crisp and the cheese is melted.
Servings: The original recipe says 10; I usually divide each pizza into eight slices and count two slices as a serving.

Recipe Notes: The pizza sauce recipe I use also comes from AllRecipes.com; to find it, click here; one sauce recipe makes about five pizzas. I always make two pizzas, one with the stuff I like on it and another minus a few things so my husband will eat it. I top my husband's pizza with a 7-ounce package of mozzarella, turkey sausage and turkey pepperoni; my pizza has the same toppings as my husband's, though the sausage and pepperoni are in smaller quantities, and I also add bell pepper, black olives and red onion. The pizza I make for myself is shown in the photo above.

Reheating

I rarely reheat it, but when I do, I microwave for only one minute. (This will update once I try freezing it.)

How does it do?

As a sack lunch, it works great. This is one of my husband's (and my) favorite dishes!
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