Kale and Mozzarella Pizza with Wheat and Barley Crust

Start with homemade pizza dough and then just saute some kale with garlic and slice some good mozzarella cheese.  And that is basically it!  I love these straight-forward dinners with short ingredient lists. Of course, the Thermomix facilitates by having fresh pizza dough with a variety of different flours mixed and kneaded in just a few minutes.  I leave the dough to rise on the kitchen counter and then we walk to the park knowing dinner will be ready in 15 minutes.  When we get home, I just have to assemble the pizza and put in in the oven. When I go to St. Lawrence market, I pick up some mozzarella and a bunch of organic kale.  Mid-week, I have a fast and yummy meal on the table in little time.  If we decide to make a different kind of pizza, I can use the kale to make some kale chips.  We enjoy this pizza with chicken caesar leftovers from the previous meal or carrot ginger soup.  What makes this crust particularly good is that you let it brown in the broiler before adding the toppings.  You will find the original recipe and idea at:http://marcussamuelsson.com/recipes/whole-wheat-kale-and-mozzarella-pizza-recipe
                                                                  

dough ready to become pizza!

Thermomix Pizza Dough Ingredients:                                             
280g warm water
1 sachet dry yeast
20g olive oil

2 tsp rock salt                                                 
350g whole wheat flour
100g all-purpose flour
50g barley flour


Thermomix Instructions:
Place the water, yeast, oil and salt into the TM bowl.  Mix for 5 seconds on speed 3
Add the flour.  Continue mixing for 6 seconds on speed 8 to combine.
Set the dial to closed lid position.  Knead the dough for 2 minutes on Interval speed.
Transfer the dough to a floured bowl and let dough rise to double the quantity, about 30 minutes.

When I turn my "green" pizza
 upside-down
I don't have to see what I'm eating!