Whole Wheat Vegetarian Pizza |
Prep time: 2 hours 30 mins
Cook time: 20 mins
Total time: 2 hours 50 mins
- 1 package dry yeast (2¼ tsp)
- 1 cup warm water
- 1½ cups whole wheat flour
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 4 tbsp olive oil, divided
- 2 cups pizza sauce
- 1½ cups low-fat mozzarella cheese
- 2 cups artichoke hearts, sliced in half
- 1 cup frozen organic chopped spinach
- 2 organic tomatoes, thinly sliced
- 1 organic red bell pepper, chopped
- 1 cup non-fat feta cheese
- 1 cup fresh organic basil leaves
- Pepper to taste
- Add yeast, sugar and warm water to a mixing bowl. Let stand for 7 minutes.
- Add salt and whole wheat flour and mix with a wooden spoon or a hook attachment if using a stand mixer.
- Add olive oil and remaining flour a little at a time while mixing.
- Continue to mix until dough is clearing the sides of the bowl without sticking (add more flour if needed).
- Turn onto a floured surface and knead for 10 minutes (or continue mixing with the stand mixer using a hook attachment for 8 minutes).
- Place dough in a lightly greased bowl and cover with a dish towel.
- Let the dough rise for 1 hour in a warm place, then punch down.
- Allow the dough to rise another hour, chopping the vegetables while you are waiting.
- Preheat oven to 425 degrees F.
- Cut the dough in half and roll one half as thin as you would like your crust to be with a rolling pin on a floured surface.
- Transfer the dough to a greased pizza pan, and repeat for the other half of the dough (or save for later in the refrigerator up to 2 days).
- Top the dough with ½ tbsp olive oil and spread around the top.
- Spread 1 cup of pizza sauce around the dough, and top with cheese and vegetable toppings. Sprinkle with pepper if desired.
- Bake each pizza for 15-20 minutes.
- Remove from oven and top with fresh basil before serving.
Makes 2 pizzas
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/whole-wheat-vegetarian-pizza/
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