Combine flours, yeast, sugar, salt and walnuts in food processor. Whirl until walnuts are finely chopped. With motor running, gradually add 3/4 cup warm tap water. Process until dough forms a ball and comes away from sides of processor. Dough should be soft and moist. Let rest 15 minutes.
Preheat gas or charcoal grill to medium-high heat. Divide dough in half. With lightly oiled hands, pat and stretch dough into two 9 to 10-inch circles. Coat one side of dough generously with oil; place oiled side down onto grill. Close grill lid and grill 3-4 minutes until top is puffed and bottom is well-browned. Remove and place grilled side up on a baking sheet.
Top with desired toppings, return to grill, cover and cook 5-6 minutes until bottom side is well-browned and cheeses are melted.
This completely plant-based pasta dish is packed with vegetables and features a bolognese-like sauce made with mushrooms and walnuts. The recipe can be halved and made in an 8 x 8 baking dish if you wish to make a smaller number of servings but this dish reheats well and we…
This kale farro salad is a celebration of autumn, featuring a medley of seasonal ingredients. Toasted walnuts help make the vinaigrette creamy and add a delicious nutty flavor, a perfect balance to the sweet and acidic flavors. Raw apple and fennel add a refreshing crunch to compliment the other earthy…
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