Whole-Wheat Pizza

This pizza crust is full of flavor and can be paired with any toppings you like.  I made this for a girls' night in and it was a hit!  For the topping, we decided on olive oil and minced garlic rather than tomato sauce, fontina and havarti cheeses, grilled chicken, roasted red peppers and arugula.  I plan on having many more girls' nights in if it means we can have this pizza every time!

 

Whole-Wheat Pizza Dough

Source: dough - Food Network

*the recipe listed below yields enough dough for 2 pizzas

Ingredients:

2 cups warm water

2 teaspoons honey

2 packages dry yeast

2 1/2 cups whole wheat flour

2 1/2 cups all-purpose flour, plus more for kneading and forming dough

2 teaspoons dried oregano

2 teaspoons crushed red pepper flakes

2 teaspoons salt

vegetable spray, for bowl

cornmeal, for pan

Directions:

In a small bowl, combine water, honey and yeast.  Let stand until foamy, about 10 minutes.  In a large mixing bowl, combine the flours, oregano, crushed red pepper and salt.  Add the yeast mixture and stir until a soft dough forms.

Turn the dough out onto a floured surface and knead until smooth, adding flour as needed if dough is sticky, about 10 minutes.  Clean the bowl and coat with vegetable spray.  Form the dough into a ball, out it in the bowl and cover with a kitchen towel.  Let rise in a warm place until doubled in size, about 1 hour.

Punch the dough and let rest for 10 minutes.

Sprinkle a large baking sheet with cornmeal.  Separate dough into 2 equal parts.  On a lightly floured surface, stretch each dough ball into a 12-inch circle, rolling the edge over slightly and pinching it together to form a thick rim.  Place the dough on the baking sheet.

Top the crust with toppings of you choice.  Bake at 450 degrees until crust is golden brown, about 30 minutes.