Whole Wheat Pizza

April 29, 2013 by goodcookbecky 2 Comments

I used spelt flour and whole wheat flour in this healthier version of Pizza.  I found a good recipe for the whole wheat dough on all-recipes. I was pretty happy with the results too, except that I should have cut the dough in half (and made another pizza later) it made for a very thick edge crust, but the flavors were right on.  The original recipe did not have spelt flour in it, but since I had it, I used it.  The dough turned out exactly as you would want pizza crust to be, soft and chewy on the inside and crisp on the outside.  I topped mine with crushed whole tomatoes, seasoned with oregano and pepper, and then topped it with sliced Chicken Meatballs (Adelle makes some that are amazing) and marinated artichoke hearts.  I usually will dump a whole bag of shredded cheese on a pizza, but I cut back on that as well to save on the calories.

Whole Wheat Pizza Dough

adapted from all recipes

http://allrecipes.com/recipe/amazing-whole-wheat-pizza-crust/detail.aspx?src=VD_Summary

Makes dough for two pizzas

Ingredients:

• 1 tsp white sugar
• 1 1/2 cups warm water (110F)
• 1 Tbsp active dry yeast
• 1 Tbsp olive oil (or more as needed)
• 1 1/2 cups all-purpose unbleached flour
• 1 tsp salt
• 1 cup spelt flour (or whole wheat if you do not have spelt)
• 1 cup whole wheat flour
• Toppings optional- adapt to your own preference:
• 1 (14 oz) can whole tomatoes, drained, break up with hands
• Adelle’s Italian Chicken Meatballs
• 1 (12 oz) jar marinated artichoke hearts
• 1 cup Italian blend shredded cheese

Instructions:

In your Kitchen Aid mixing bowl, combine the sugar, warm water,and yeast and stir with a spatula.  Allow to sit a few minutes (though I found the waiting for the yeast to activate is not really needed if your yeast if purchased recently and not past it’s expiration date).  Add the olive oil, all purpose flour, and salt to the water and start mixing the dough with a paddle attachment.  When it is combined add the remaining whole wheat flour.  Mix again with the paddle attachment until it is combined.  Switch  to a hook attachment.  I added just a little more olive oil to help the mixture come together again.  Knead with the hook attachment for about 2 to 3 minutes, or until your dough has become a rough ball.  Remove the dough from the hook, add a drizzle of olive oil to the mixing bowl and turn the dough ball to coat lightly in oil.  Cover the bowl with  plastic wrap and allow to rise for 30-45 minutes (it may take longer if your kitchen is cold).  If you want a big outside crust use the whole ball of dough for one pizza, but I will use half the dough for one pizza and freeze the remaining for another time.

Spread your pizza dough out on a pizza stone, leaving a thicker edge on the outside of the pan. I really find they cook best on a stone without having the edges burn.  Top with crushed whole canned tomatoes, sliced up chicken meatballs, marinated and drained artichoke hearts and about 1 cup of shredded cheese.

Bake at 350F for about 25-35 minutes, or until the crust is crisp and the cheese is browned.

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