Whole Wheat Pizza Dough (Adapted from Eating Well)
- 1 ½ cups white whole wheat flour
- 1 package quick-rising yeast, (2 1/4 teaspoons), such as Fleischmann’s RapidRise
- 3/4 t salt
- 1 T honey
- 1/2-2/3 c. hot water, (120-130°F)
- 2 teaspoons extra-virgin olive oil
Mix hot water and honey in a bowl, add yeast. Wait a few minutes until it foams.
Add 1 ½ cups flour to food processor. Add a tablespoon of olive oil and 1/4 t salt to the yeast mixture. Add to food processor and mix until it’s formed a ball. Try not to over-knead, so the dough won’t be too tough.
Put the ball of dough in a lightly floured bowl. Wait about 30 minutes to an hour for it to rise. Once it has doubled in size stretch it out to the shape and size you prefer, and then bake it in the oven at 450 for 5 minutes. This is preheating your dough.
Prepare your cheese sauce. I mixed about a cup of greek yogurt with 1/2 cup of mozzarella cheese and a little bit o’ shredded Parmesan cheese in a food processor.
Cook your toppings. I pan fried 4 slices of thick cut bacon. Then I transferred them to a paper towel to drain oil. I sauteed sliced kale, sliced fennel bulb, one sliced shallot, 4 garlic cloves in the bacon grease for a few minutes before I took them off the heat.Assemble the pizza. Layer on the tomato sauce, cheese sauce, then toppings. Cook at 450 for 12 – 15 minutes.