Pizza Dough recipe

Adapted from Healthy Recipes from the Heart of our Homes
Phyllis & Shirley

Preheat pizza stone to 450 degrees.

In Kitchen Aid or Bosch with dough hook place:
2 1/2 cups whole wheat flour (freshly ground is best)
1 Tbsp SAF Instant Yeast
1 cup hot water
1 Tbsp dried oregano
1 Tbsp basil
1 Tbsp sugar
1/2 Tbsp salt
2 Tbsp oil

Mix until dough has pulled away from side of the bowl.  Knead for 5-7 minutes.  Roll out on cornmeal and parchment paper.  Bake for about 3-5 minutes in oven.  Remove from oven and add sauce and toppings.  Transfer back to preheated stone in oven.  Bake for additional 8 minutes.  (I like really thin and crisp crust which is why I typically bake my rolled-out pizza dough for a few minutes before adding sauce and toppings.  The original recipe just calls for baking the whole pizza for 8 minutes, no pre-baking of the dough.)

Chicken Quinoa Salad

Adapted from Healthy Recipes from the Heart of our Home
Phyllis & Shirley

Ingredients
1 cup quinoa
1/2 cup cashews, halved
1 cup seedless grapes, halved
1/2 small-medium red onion, chopped
1 cup cooked chicken, cubed
3-4 Tbsp fresh cilantro, chopped
Raspberry vinaigrette dressing
Crisp lettuce
Avocado

Directions
Cook 1 cup dry quinoa according to package directions.  Let cool.  In medium bowl add cooled quinoa, cashews, grapes, red onion, chicken, and basil.  Mix together and serve on a bed of lettuce with raspberry vinaigrette and garnish with avocado slices!