My version of pizza is just a little different from the rest of the world. You see, I believe that pizza can actually be healthy. It’s not the greased up, mystery meat laden, double cheese concoction that can be delivered to your door in under 30 minutes (do they still make that guarantee?).
I happen to think pizza can be the perfect balance of whole grains, vegetables, dairy, and lean meats. Everything you need in a healthy diet. This crust takes a little time, but it’s well worth it. Cooked at a high temp, it cooks up just right.
I limit my toppings, as to not overload the crust. No one likes a soggy crust. The toppings for this are simple, add amazing flavor, and pack a big burst of nutrients, like fiber, calcium, vitamin K, vitamin C, and vitamin A. Spinach pesto, three colors of peppers, a small amount of mozzarella, and feta cheese for a little saltiness – yum!
Running low on whole white wheat flour? You can absolutely make this with all all-purpose flour. It comes out beautifully. Sometimes, you just run out of an ingredient and you have to figure out the next step. Go with it.
That’s the beauty of cooking – every recipe can be your own creation. Substitution is just another form of creativity.
- 2 ¼ teaspoons active dry yeast
- ¾ cup warm water
- 1 teaspoon sugar
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 1 teaspoon salt
- ¼ cup extra virgin olive oil
- ⅓ cup spinach pesto (recipe follows)
- 1-2 cups sliced bell peppers of varying colors
- ½ cup freshly shredded mozzarella cheese
- ¼ cup feta cheese, crumbled
- In a large bowl, add yeast, water, and sugar
- Allow to proof for 5 minutes
- Add flours, salt, and oil
- Knead the dough just until it all comes together and form into a ball
- Cover with plastic wrap in a warm spot for an hour or place in the refrigerator overnight
- Preheat oven to 450°F
- Roll out to desired size on a pizza stone or greased baking sheet
- Spread pesto into an even layer
- Add bell peppers, mozzarella and feta cheeses
- Bake in a preheated 450°oven for 15 minutes or until the edges are brown
Makes 2 cups
8 oz package of fresh baby spinach, about 7-8 cups
½ cup grated parmesan cheese
½ cup walnuts
1 Tablespoon lemon juice
1 teaspoon salt
¼ teaspoon black pepper
¼ cup extra virgin olive oil
In a food processor, add spinach, cheese, walnuts, lemon juice, salt, and pepper
Pulse until chunks are gone
Drizzle in olive oil and pulse until smooth