- 1 packet yeast
- 1 cup whole wheat flour
- 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 cup water
- 2 tbsp olive oil
- 1.5 cups all-purpose flour
- 1/2 c cherry tomatoes, halved
- 1 green bell pepper, sliced into rounds
- 1 small white onion, chopped
- shredded mozzarella cheese
Sauce: See my previous article
Preheat the oven to 500 degrees. (My cookbook recommends it be preheated an hour in advance of baking.)
In a large bowl, sift together the yeast, whole wheat flour, salt, garlic powder and basil. Add water and oil and stir until well mixed. Slowly add the all-purpose flour until the dough is stiff enough to knead by hand. Turn it out onto a floured surface and knead for 5-10 minutes, adding more white flour as necessary to keep it from sticking. Oil a bowl, drop the kneaded dough and and give it a spin so the whole surface is covered with oil, then place plastic wrap over the top and let rise for one hour.
Sautee the onions in olive oil until translucent. Add peppers and cook for an additional minute.
Punch it down, divide into two balls, and let rest for 20 minutes. Oil a pair of cookie sheets, then squish down the dough onto the sheets so they're nice and thin, with a slight ridge on the edges. Cover with sauce (leaving a little room around the edges), sprinkle with cheese, and arrange toppings evenly. Bake for 10-15 minutes.
- I lowered the oven temperature to 475, but I think that was a mistake. The crust was not quite as perfect as last time.
- The amount of herbs and garlic can definitely be increased; I could barely taste them. I'm going to try for a tablespoon of basil next time, and maybe 2 tsp of garlic powder... and some oregano for good measure.
- Whole wheat crust is yummy!