Rod's fave personal whole wheat pizza
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The toppings add a sweetness and earthiness that pairs really well with the stretchy, creamy mozzarella, and the cheese melts to perfection.
YIELDS
2
Ingredients
Pizza Dough
- 1 cup warm water
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 package of instant yeast
- 3 cups whole wheat flour
- 1 teaspoon kosher salt
Toppings
- 28 oz can of whole tomatoes, drained and crushed by hand
- 2 cloves of garlic, sliced thin
- 3 cups Black Diamond Pizza + Pasta Mozzarella 907g Shredded Cheese (or Black Diamond Lactose-Free Pizza Mozzarella 320g)
- 2 tablespoons sweet onion, thinly sliced
- 2 tablespoons pitted Kalamata olives
- 1 cup baby spinach, wilted and chopped
Directions
Pizza Dough
- Preheat the oven to 500° F with a rack in the top part of the oven.
- Whisk water, oil, honey and yeast in a small bowl, and let the yeast proof for seven to 10 minutes.
- In a food processor, pulse the flour and salt together to combine.
- Start the food processor and slowly pour in the water and yeast mixture until loose ball forms, about 30 seconds.
- Dump the dough onto a clean, floured work surface and quickly knead it until it comes together, then cut it in half.
- On a floured surface, roll out the dough into two oblong pizza crusts about 10 inches in diameter each, keeping the dough as even as possible.
- Transfer each round onto a non-stick baking sheet, and brush the outside of the dough lightly with olive oil.
Toppings
- Divide the crushed tomatoes, Black Diamond Pizza + Pasta Mozzarella shredded cheese, and the other toppings between the pizzas.
Bake and Serve
- Bake on the top rack until the crust and cheese are lightly golden, about 10-12 minutes, then slice and serve. Enjoy!
TIP: Leftover pizza will keep well in the refrigerator for about four days.
