Kamutpizza Recipes

Steps:

• Make the toasted spiced pepitas: Preheat oven to 350 degrees. In a small bowl, toss to combine pumpkin seeds and oil. Spread seeds out evenly on a small rimmed baking sheet and bake until golden and crisp, about 15 minutes. Transfer toasted seeds to a small bowl, add coriander, and toss to combine. Season with salt and pepper; set aside.
• Make the kamut: Soak kamut in water for 8 hours or up to overnight. Drain and place in a medium saucepan with a tight-fitting lid. Add stock and bring to a boil. Cover, reduce heat to low, and simmer until kamut is tender, about 40 minutes. Remove from heat and drain.
• Preheat oven to 425 degrees. Place squash, carrots, shallots, 2 tablespoons oil, and 2 teaspoons coriander seeds in a large bowl. Season with salt and pepper and toss to combine. Spread vegetables in one layer on a large parchment-lined rimmed baking sheet. Transfer to oven and roast until vegetables are golden brown and tender, 25 to 30 minutes. Transfer to a large bowl along with kamut.
• In a large bowl, whisk together vinegar, lemon zest and juice, and remaining 3 tablespoons oil and 2 tablespoons coriander seeds; season with salt and pepper. Add vegetable-and-kamut mixture and gently toss to combine. Stir in watercress, transfer to a large serving platter, and sprinkle with reserved pepitas.

Steps:

• Add the yeast to the warm water and let proof about 5-10 minutes, until foamy.
• Add flour in 1 cup increments, mixing with a wooden spoon until each cup is fully incorporated.
• Place dough on a lightly floured surface and knead for 8-10 minutes.
• Place dough in a lightly oiled large bowl, cover with plastic wrap and let rise in a warm, draft-free area until doubled (about 90 minutes).
• Preaheat oven to 500F and grease a large pizza pan.
• Punch down dough and knead in olive oil and salt.
• Let dough rest for 5 minutes.
• Roll dough out and spread over pizza pan.
• Crimp the edges to leave a slight lip.
• Spread sauce over pizza, up to 1/2" of the edges.
• Sprinkle mozzarella over sauce and drizzle a little more olive oil over, if desired.
• Bake for about 10 minutes, until cheese is bubbly.
• Remove from the oven, brush the exposed crust with a little olive oil and sprinkle fresh basil over the cheese.

Steps:

• Place Butter, Warm milk salt and honey in bread machine.
• Add Kamut flour first, then AP flour, making a well in the center for the yeast and add yeast.
• Set on Dough cycle and start. Check dough after first 5 minutes or so to make sure the dough is the proper consistency. Add extra AP flour or Water as needed a Tablespoon at a time until the dough is smoothe and not sticky.
• When the dough cycle finishes, allow the dough to rest in the machine 30 minutes.
• Then place on well floured surface and separate the dough into 8 equal pieces.(I use a Bench Knife)
• Roll each piece into a circle approximately 1/8" thick.
• While rolling, allow your oven to preheat to 450 degrees and place a baking stone or pizza stone on the next to bottom shelf. (I like to let mine preheat for at least half an hour! I want the stone HOT!).
• If the dough springs back, cover with a clean kitchen cloth and let it rest 10 minutes and then try again.
• When finished rolling, place dough 2 at a time (depending on how much space you have on your stone) and bake for approximately 2 1/2 minutes, then flip and bake 2 minutes on other side, or until bread is light brown. The Pitas should puff up during the first part of baking. Allow them to cool a few minutes before storing in an airtight container. Make sure they are NOT HOT or they will sweat and be gooey. Enjoy!