2 3/4 c Whole Wheat Flour
2 T Olive Oil
1 t Salt
1 Packet Yeast (or 2 scant T)
Dissolve yeast in 1 C warm water with 1/4 t. sugar for 10 min.
Mix flour, evoo and yeast mixture with a dough hook for 5 min.
Let dough rest in oiled bowl, covered with a towel for 1 hour.
(See below.)
I usually sit my covered bowl in a sunny spot in the house. It rises faster.
After about an hour, the dough will have risen about twice its size.
Cut dough in half. (This recipe will make 2 rectangular pizza crusts.)
Roll out on a slightly oiled surface.
Sprinkle cornmeal onto a cookie sheet. Place dough on top.
Lightly coat the crust with olive oil before spreading your tomato sauce.
This will create a barrier and keep the sauce from soaking into the dough.
Pile on the your favorite toppings!
I used what I had for this one....
big round zucchini slices
corn off the cob
red onion
diced green onion
fresh oregano and basil
and
a sprinkle of orange and feta cheese.
It's now ready to bake at 475 for 18 minutes.
(This is the pizza right before it went into the oven.)
And here it is once out of the oven!!
A thumbs up!
YUM!
I make this at least once a week!
So good for you!
Serve with a side salad!
