I got this recipe from a friend of a friend and it turned out great! Making the dough ourselves took a little extra time, but my daughters loved helping me and once it was done everyone scarfed it down (including me).
Whole-Wheat Pizza with Pesto/Goat Cheese and Tomatoes/Mozzarella
Homemade Whole-Wheat Pizza
Ingredients
- 1 cup warm water
- 2 tsp yeast (active dry yeast)
- 2 tsp kosher salt
- 2 tbsp olive oil
- 3 cups whole wheat flour (I used King Arthur organic white whole-wheat flour)
- Tomato sauce
- Grated mozzarella cheese
- Cooking oil spray
- Other desired toppings such as sausage, mushrooms, vegetables, Parmesan cheese, pesto, goat cheese, arugula, olives, etc.
Instructions
- Drop the yeast into the 1-cup of warm water and let it go to work for a few minutes. It should foam up a little bit. Stir the salt and olive oil into the yeast mixture.
- Pour the flour and yeast mixture into a food processor with a dough blade or into a mixer with a dough hook and turn on the machine. (You can also mix up this dough by hand.)
- You should end up with a ball chasing itself around the food processor. If the dough is too dry add warm water a teaspoon at a time and if it is too wet add flour 1 teaspoon at a time.
- Remove the ball from your food processor and knead into a smooth ball. Put the dough into a large ziplock bag or bowl covered with plastic wrap (put a touch of olive oil in and coat the inside of the bag/bowl first) then leave it in fridge for as little as 1 hour or overnight depending on how much time you have. It will rise on it’s own in the fridge.
- When ready to make the pizza preheat the oven to 500 degrees F. Use a rolling pin to roll it out into the desired shape (don’t make it too thin!). Put the flat pizza dough on a baking sheet that has been sprayed with cooking oil. Top the dough with homemade or organic tomato sauce, cheese and other toppings of your choice. Bake in an oven for about 8 – 10 min. or until crust and cheese are golden brown.
Enjoy!
[...] they are the simplest thing to pull out for a last minute dinner, and always a big hit! I use this whole wheat crust recipe, bake the crust for about 3-4 minutes at 450 degrees, let it cool, then load up the toppings, wrap [...]
I left the dough in the fridge overnight. I didn’t knead it for very long. It didn’t rise much. How much should it actually rise? Thanks!