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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 shredded cheese (lactose-free Pizza Mozzarella option available)
  • 2 tablespoons sweet onion, thinly sliced
  • 2 tablespoons pitted Kalamata olives
  • 1 cup baby spinach, wilted and chopped

Directions

Pizza Dough 

  1. Preheat the oven to 500° F with a rack in the top part of the oven. 
  2. Whisk water, oil, honey and yeast in a small bowl, and let the yeast proof for seven to 10 minutes. 
  3. In a food processor, pulse the flour and salt together to combine.
  4. Start the food processor and slowly pour in the water and yeast mixture until loose ball forms, about 30 seconds. 
  5. Dump the dough onto a clean, floured work surface and quickly knead it until it comes together, then cut it in half.
  6. 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.
  7. Transfer each round onto a non-stick baking sheet, and brush the outside of the dough lightly with olive oil.

Toppings 

  1. Divide the crushed tomatoes, Black Diamond Pizza + Pasta Mozzarella shredded cheese, and the other toppings between the pizzas.   

Bake and Serve 

  1. 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.

 

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