It’s obviously a pizza week around here. Doughs galore! Once again, leftovers have spawned a tasty result. We (me and the 2yo assistant) were preparing to make yet another spinach dough. He requested sun dried tomatoes, but there were none in the house. When retrieving the yeast from the fridge I spotted a small partial bottle of Very Veggie juice. (I’m assuming it’s like V8. I used it to make Monkey Sauce for the little dude.) Yes! We’ve already determined that olives are a good match, so I wanted to try using the veg juice to create a puttanesca flavored dough. Oh yum. In retrospect this dough is just slightly sticky. It didn’t affect anything other than requiring a little extra effort in forming the dough. (I rushed the rise to cook time, because I was hungry! That might have made a difference.) I probably won’t change it next time, but if I really wanted to make it a cleaner dough I would probably add 1/4 cup spelt or whole wheat flour. No big deal either way.
- ¾ cup warmed Very Veggie juice (or V8 or tomato juice)
- 2 tsp yeast
- 2 TB sugar
- ½ cup quick oats
- 2 cups white unbleached flour
- 1 pkg chopped spinach, thawed and squeezed of excess water
- ¼ - ½ cup chopped kalamata olives
- 2 TB capers
- 6 cloves garlic minced
- 1 tsp salt
- 1 TB olive oil
- Add juice, yeast, and sugar to mixing bowl. Stir to dissolve.
- Add all other ingredients. Mix and knead with dough hook for 5 minutes. Form into ball. Allow to rise for at least an hour.
- Makes 2 regular sized pizza doughs. (8 slices each)
- Can be pressed into pizza dough size, left without toppings, baked and then sliced into bread sticks.
Tags: capers, garlic, olives, pizza, pizza dough, puttanesca, recipe, tomatoes