Today I am spending New Year’s eve at home with my boys and hubby. We decided to make homemade pizza and keep it simple. I’ve been making this recipe for a couple of years and can’t believe I haven’t shared it yet!
I’d make a few dough balls and freeze it for the following week or for those nights when I don’t feel like cooking. I wrap it up in plastic wrap and then store it in freezer safe zip lock bag.
On those days that I’m out of pizza dough or don’t have time to make some, I’ll swing on over to Trader Joe’s, they have pizza dough in the refrigerator ailse. They also have whole wheat too! I’ll buy a few and freeze them for later!
Back to our New Year’s eve dinner. I kept the menu simple, we started the night off with a plate of appetizer’s. A little bit of genoa salami, provolone cheese, Trader Joe’s marinated fresh mozarella cheese, Kerrigold cheese, marinated artichokes and Italian bread. My husband and I had some Trader Joe’s Montepulciano wine d’Abruzzo (region of Italy my dad is from). The kids had San Pellegrino Aranciata sparkling beverages (my childhood favorite drink).
For dinner I made garlic cheese pizza and tomato sauce and cheese pizza with mixed salad greens on the side.
For dessert we had some pizzelle’s leftover from Christmas. I made some vanilla, chocolate and I even baked Linda’s gingerbread pizzelles! My kids loved the gingerbread pizzelles and wanted to add some icing and gum drops to them to make a gingerbread snow flake!
Well it’s a few hours until midnight, so I must go and cuddle with my loved one’s! I wish you all a Happy Healthy New Year! 
White Whole Wheat Pizza Dough adapted from King Arthur
Serings: 16 Serving size: 1/16th of a piece
Weight Watcher points plus: 3
Calories: 100 /Fat: 2 g/Protein: 3 g/Carbs: 18 g/Fiber:2 g
Ingredients:
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3 cups King Arthur White Whole Wheat Flour or King Arthur 100% Organic White Whole WheatFlour
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2 teaspoons instant yeast
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1/4 teaspoons salt
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2 tablespoons honey
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2 tablespoons lukewarm orange juice or water
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2 tablespoons olive oil
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3/4 cup lukewarm water
Directions:
1. Combine all of the ingredients om a bowl. I usually start kneading right away but learned that if you allow the ingredients to rest for 30 minutes before mixing, this gives the whole wheat flour a chance to absorb the liquid.
2. Mix and knead — by hand, mixer, or bread machine — to make a smooth, soft dough. I do it the old fashioned way and mixed the dough and kneaded it by hand.
3) Transfer the dough to a clean bowl, cover it, and let it rest at room temperature for 30 minutes. With this dough you can make pizza right away or you can store it wrapped up in plastic wrap and use it later in the week (no more than a few days). I’ve been know to make a few dough balls at a time and freeze it (the texture may change).
