Whole Wheat Pizza Crust with Seasonal Toppings

By January 14, 2019General, On the farm, Recipes

Pizza full of gooey, melted cheese does not have to be as unhealthy as you think. Try making this whole-wheat pizza crust and topping it with your favorite seasonal vegetables like we did in our Hudson Teen Cooking Class. While letting this dough rest, we sautéed different vegetables until they were slightly tender and added fresh herbs and spices for flavor. Once baked, the veggies were perfectly cooked. Try something new this year: instead of ordering pizza, make it yourself!


Whole Wheat Pizza Crust with Seasonal Toppings
Serves 4-6, dough makes 1 large pizza or 2 small

 

Pizza Dough Ingredients:

¾ cup of whole-wheat flour

¾ cup of all-purpose flour

1 package of quick rising yeast

¾ teaspoon of salt

¼ teaspoon of sugar

½ cup of warm water

4 tablespoons of olive oil

 

Pizza Toppings Ingredients:

4 tablespoons olive oil

2 onions, sliced into circles

1 lb potatoes, sliced into thin circles

1 bunch kale or spinach, roughly chopped

1 Tablespoon fresh herbs like oregano or chives

15 ounce can of crushed tomato sauce

2 cups of coarsely shredded mozzarella

Salt and pepper

 

Preparation:

1. Preheat the oven to 450F.

2. Combine the whole-wheat flour, all-purpose flour, yeast, salt and sugar in a bowl. Combine water and two tablespoons of oil in a measuring cup. While stirring vigorously, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1–2 tablespoons of warm water; if too sticky, add 1–2 tablespoons of flour. Mix until the dough forms a ball, then turn out onto floured surface and knead for 2 minutes. Form a ball, and lightly rub dough with olive oil, and cover with plastic wrap. Let the dough rest for 20 minutes.

3. While the dough is resting, put a large pan on medium heat and add 2 tablespoons of olive oil. Once the oil is hot, add the potato slices in an even layer to the pan, making sure each slice is touching the bottom for even cooking.

4. Let them cook until they start to crinkle around the edges and turn brown. Flip them over and brown on the other side, then move them to a bowl. Sprinkle with salt and pepper and toss until they are evenly coated.

5. Heat up the remaining 2 tablespoons of oil in the same pan, then toss in the onion slices, stirring occasionally until they are soft, about 5 minutes. Add the kale or spinach to the pan and cook until just wilted, about 2 minutes for spinach and 5 minutes for kale. Add to the potato slices and toss with a few more pinches of salt and pepper

6. Divide the dough into two balls, and roll out dough into 13-inch (or so) circle on a lightly floured surface.

7. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached your desired size, place on a well-oiled pizza pan or baking sheet.

8. Spread tomato sauce on the dough. Top with cheese, vegetables, herbs and any other toppings of choice.

9. Bake until crust is golden and cheese is melted, about 10-15 minutes.