Whole Wheat Pizza Crust

Ingredients

• 1 (1/4 oz) envelope active dry yeast
• 1 tbsp. sugar
• 1 ¼ cup warm water (105-115 degrees)
• 2 cups whole-wheat flour
• 1 cup all purpose flour
• 2 tsp. salt
• Cornmeal

Instructions

1. In a small bowl, combine yeast, sugar and water; let stand for 5 minutes.
2. In the work bowl of a food processor, combine whole-wheat flour, all purpose flour and salt. Pulse several times to combine. With the processor running, slowly add yeast mixture. Continue running processor until mixture is combined and forms a ball.
3. On a lightly floured surface, turn dough out and knead for five minutes. Place in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts for one hour, or until doubled in size.
4. Preheat oven to 450 degrees.
5. On a lightly floured surface, roll dough out into an 18-inch circle.
6. Sprinkle pizza stone evenly with cornmeal. Place dough round on top of stone, folding over to form a crust. Prick dough with a fork.
7. Add desired toppings and bake for 15 to 20 minutes.

Instructions

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with foil.
2. In a medium bowl combine eggplant and oil, toss to coat. Spread in a single layer on prepared pan and bake for 10-12 minutes, or until lightly browned. Set aside.
3. In a large Dutch oven, melt butter over medium heat (I cooked my bacon in the Dutch oven and used the drippings to caramelize the onions…they were extra decadent this way!). Add onions, cover and cook for 30-45 minutes. Uncover, increase heat to medium high and cook, stirring frequently until caramelized, set aside.
4. Spread pizza sauce evenly over crust. Sprinkle with 1 cup mozzarella cheese. Top evenly with roasted eggplant, caramelized onions, bacon and red peppers. Sprinkle with remaining mozzarella cheese and goat cheese. Bake 15-20 minutes, or until crust is lightly browned.

Whole Wheat Tortellini with Prosciutto, Asparagus and Eggplant

Ingredients

• package refrigerated whole wheat tortellini, such as Buitoni
• 2 tbsp. olive oil, divided
• ¼ cup minced onion
• 3 oz. package sliced prosciutto, diced
• 1 clove minced garlic
• ½ cup white wine
• ½ cup chicken broth
• salt and pepper
• 1 tsp. red pepper flakes
• 1½ cups chopped eggplant, purple skin removed
• 12 asparagus stalks, cut in thirds
• 1 cup fresh sliced mushrooms
• ¼ cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil.
2. While water comes to a boil, heat non-stick skillet over medium-high. Add 1 tbsp. of olive oil, onion and prosciutto. Cook for about 5 minutes, or until prosciutto becomes crispy and onions are translucent. Remove from skillet.
3. Pour tortellini into boiling water and cook until soft, about five minutes, then drain.
4. In same skillet used to cook prosciutto and onions, heat remaining tbsp. of olive oil. Add garlic and cook for about 30 seconds. Stir in wine and broth and turn to high heat. When liquids begin to boil, season with salt, pepper and pepper flakes. Reduce to medium-high heat.
5. Add eggplant, asparagus and mushrooms to broth. Cover and cook for about 5 minutes, or until veggies are cooked through.
6. Stir tortellini, prosciutto mixture and Parmesan cheese into veggies and broth.
7. Serve with toasty garlic bread and a big, green salad.