European style pastry and it is easy to use. Is that an oxymoron? Nope, it’s not if you know about WEWALKA (Vee-Vahk-kuh). I first heard about WEWALKA in August and was immediately excited to know that European style pastries and doughs were coming to the USA. Let’s talk pizza that is fun, easy, and can now be put together at the last minute.
Friends and family always ask me, what do you miss when you come back to the States (and vice versa, but that is another story). With WEWALKA coming to the USA, my list got shorter. What goes? What’s different?
- It is NOT frozen dough. It is ready to use straight out of the package. No figuring out the best way to thaw. Not everyone thinks ahead …(that would be me)….I want what I want when I want it and when I want to do it.
- A simple piece of parchment is included. Yes, the doughs are rolled in parchment and you use it! Just leave it under the dough and your sheet pan can go right back to the cabinet….. Every minute counts!!
- No GMO’s, no trans fats, no bromated flours +++…know what you eat!
- And pizza dough two ways….the family style rectangle ….and the thinner bistro style round. It’s tender, but is sturdy enough to support the ingredients.
- As one who is pie crust challenged, having WEWALKA’s puff pastry is a godsend. Crisp, crunchy….use it instead of pie crust….straight from the package!
Let’s start with the family style pizza dough. It is rectangular….I make it, bake it, and wrap the leftovers for the freezer. Thaws quickly and reheats to the quality of a freshly made pizza….Great with a salad for a quick lunch or dinner, or cut in small squares for an appetizer. We’ll talk about the round bistro crust (a bit thinner) in my next post.
MEATBALL PIZZA with PESTO DOTS
1 PACKAGE WEWALKA Family Style PIZZA DOUGH
1 CUP MaryJames’ RED SAUCE for PIZZA* or purchased pizza sauce
8 PIECES Bruce Aidell’s PINEAPPLE TERIYAKI MEATBALLS, coarsely chopped
8-OUNCES SHREDDED MOZZARELLA
1/4 CUP BASIL PESTO
Preheat oven to 425 degrees. Unroll pizza dough with the parchment and place on baking pan. Spread red sauce over dough coming within 1-inch of the edges. Top with chopped meatballs then shredded mozzarella. Evenly space 5 rows of basil pesto ‘dots’…4 dots per row. Transfer to preheated oven and bake until cheese and crust are golden….about 20 minutes.
*MaryJames’ RED SAUCE for PIZZA
28-OUNCES SAN MARZANO DICED TOMATOES
6-OUNCES TOMATO PASTE
1 MEDIUM ONION
1/4 CUP OLIVE OIL
1 BAY LEAF
1 TSP. DRIED OREGANO
1/2 TSP. SALT
1/4-1/2 TSP. RED PEPPER FLAKES
Combine tomatoes and tomato paste in a medium saucepan. Cut onion in half vertically and run wooden skewer through the middle so the halves don’t fall apart and can be easily removed at the end of cooking. Add remaining ingredients. Stir. Bring to a low simmer. Cook, covered, stirring occasionally for 45 minutes to 1 hour. Remove onion and bay leaf. Transfer to three 8-ounce jars. Can freeze. Use one 8-ounce jar per Wewalka Family Style Pizza.
This sauce is an ‘MJ Must Have’ for the freezer pantry.
Subscribe to www.maryjames.net so you won’t miss more recipes using Wewalka’s pizza doughs and puff pastry dough. I am hooked!
P.S. And remember, it is not We-Walk-a. It is Vee-Vahk-Kuh……Fun to say and sure to soon be a household word. Love it!
MaryJames dishes it out about ingredients: Bruce Aidell’s sausage is available at Harris Teeter and at Costco. I make my own pesto (are you surprised?) It is another MJ’s freezer pantry ‘must haves’, but there are many prepared pestos available in the grocery stores. Get that pantry stocked!!