Friday, April 17, 2009
Last year we started making our own Skyline Chili at home in big batches and then freezing to save time and use for a quick dinner. This stuff is good on top of spaghetti, baked potatoes, hot dogs, in tortillas as a wrap/burrito, and yes, on pizza! Shame on me for not dragging out my light box to take this photo.
This post is actually for 2 recipes - the skyline chili pizza and the whole wheat pizza dough. This was my first time using whole wheat flour and now I'm really not sure why I didn't try it sooner. It was great! I'll definitely make it again. We usually make one crust fresh and freeze the second dough for another time.
To help the crust get a little more crispy/not soggy, I spread out the dough onto the pizza stone and bake 5-7 minutes by itself. Then, I take it out, add the chili, cheese and onions.
Pizza Dough Source: Allrecipes.com
1 (.25 ounce) package active dry yeast
1 cup warm water
2 cups whole wheat flour
1/4 cup wheat germ
1 teaspoon salt
1 tablespoon honey
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes.
Roll dough on a floured pizza pan and poke a few holes in it with a fork.
Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.
Source for Skyline Chili Pizza: I think Donato's or Dominoes offered this in our area for a limited time, so we decided we could make this ourselves.
Skyline Chili (probably about 2 cups for a large pizza)
2 cups cheddar cheese
1 small onion, chopped
Make the pizza dough as directed above. Spread the dough onto a pizza stone and bake at 45 for 5-7 minutes.
Remove crust from oven and top with the chili, cheese, and onions and bake for 15-20 minutes longer.
You could also put black olives on this pizza!