http://www.thekitchn.com/feedburnermain
Healthy and pizza aren’t words that often cohabitate well, but this dough — rich in the nutritional benefits of two types of whole-wheat four, and laced with the addition of semolina — tastes and behaves like a “real pizza dough” (not a this tastes like it must be good for you version). It is not as mild-mannered as a pizza parlor dough, but that allows it to stand up to and complement strong flavors, like bitter and garlicky broccoli rabe, salty pancetta, and scamorza cheese, a dried cousin of mozzarella that works exceptionally well on any pizza.
Filed under: Fitness
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
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