Whole Wheat Pizza


Hurrah, I’ve finally managed to make the whole wheat pizza I’ve always dreamt of: nicely raised dough, healthy, delicious and easy.

I’ve treated the dough like my whole wheat bread but kneading a bit less.

I’ve topped it with vegetables, cheddar and gorgonzola.

2 medium pizzas

Dough

  • 2 and 1/4 cups of whole wheat flour
  • 1 cup warm water
  • 1/2 teaspoon salt
  • 2 and 1/2 teaspoons dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil

Toppings

  • 1 small green pepper
  • 4 handfuls grated cheddar
  • 2 big mushrooms
  • 1 small jar artichokes hearts
  • 2 tomatoes
  • 1 onion
  • gorgonzola
  • salt, pepper
  • olive oil

Tomato sauce

  • 1 clove garlic
  • 1 small can diced organic tomatoes
  • 1 onion
  • olive oil

In a small bowl put the yeast and pour 1/2 cup of water on top, and stir to mix. In a big bowl, put the flour, salt, honey, olive oil, then add the yeast. Pour the water little by little and stir. When the water is all in, make a ball with the dough and knead for 5 minutes.

Cover with a clean tea towel, and let rise for 1 hour, home temperature.

Make your tomato sauce: sweat the chopped garlic, onion in olive oil, and add the tin tomatoes. Reduce for 10 minutes then blend till smooth into a processor.

Pre-heat the oven at 220 C/425 F.

Wash and slice the vegetables. Oil your baking tray.

When the dough is ready divide it into two. Sprinkle flour on your work top and gently stretch the dough into the shape of your tray.

Spread the tomato sauce, and add the vegetables and cheese.

Place the pizza on the middle grid of your oven for 20 minutes.

When the pizza is ready, add salt and pepper and a dash of olive oil.

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