Tuesday, May 15, 2012
Whole Wheat Veg Pizza
3/4 cup water (110-115 degrees) 1 can tomato sauce Desired amount of mozzarella cheese
2 1/4 tsp active dry yeast 1 tsp dried thyme Toppings of your choice
1 tsp sugar 1 tsp dried basil
1/2 tsp salt 1 tsp dried oregano
1 cup whole wheat flour
1 cup all purpose flour
2 Tbsp cornmeal
Stir water, yeast, sugar and salt in a large bowl. When yeast has dissolved, stir in both flours and the cornmeal until it comes together. Once dough starts to form, turn out onto a floured surface and knead until smooth, 5-10 minutes. Lightly coat the dough with olive oil, place the dough back into the bowl and cover with a kitchen towel. Place in a warm spot and leave until doubled in size, about one hour.
Meanwhile, make the sauce. Stir together one can tomato sauce, 1 tsp dried thyme, 1 tsp dried basil, 1 tsp dried oregano and salt. This will be more than enough for one pizza. You can freeze the leftovers, or if you are making more than one pizza you will need the extra sauce.
Once the dough has risen, roll it out to fit your pizza sheet. Moderately coat the pizza sheet with cornmeal. This will prevent the pizza from sticking to the pan. Transfer dough to the pizza sheet. Lightly coat dough with sauce. Top with whatever toppings you choose, then add the cheese.
Bake 12-15 minutes at 415 degrees. If you don't like whole wheat, you can substitute the whole wheat flour with another cup of all purpose flour. Also, we eat two pizzas among the 5 of us, so I just double the recipe for the dough.