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WE ARE CLOSED FOR PASSOVER ON APRIL 23, 24, 29, AND 30. ALL ORDERS PLACED DURING HOLIDAY HOURS WILL BE SHIPPED UPON REOPENING.
WE ARE CLOSED FOR PASSOVER ON APRIL 23, 24, 29, AND 30. ALL ORDERS PLACED DURING HOLIDAY HOURS WILL BE SHIPPED UPON REOPENING.
Whole Wheat Veggie Pizza

Whole Wheat Veggie Pizza

½ cup whole wheat flour
2 packages (¼ oz each) quick-rise yeast
1 tsp garlic powder
½ tsp salt
2-½ cups all-purpose flour
1 cup water
2 tbsp olive oil

SAUCE:
1 can (14-½ oz) diced tomatoes, undrained
1 tbsp minced fresh parsley
1-½ tsp sugar
1-½ tsp Italian seasoning
1-½ tsp dried basil
½ tsp garlic powder
¼ tsp pepper

TOPPINGS:
1 tsp olive oil
1 cup chopped zucchini
1 cup sliced fresh mushrooms
½ cup chopped green or red pepper
¼ cup chopped onion
1-¼ cups shredded part-skim mozzarella cheese

In a large bowl, mix first 4 ingredients and 1 cup all-purpose flour. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 30 minutes.

In a small saucepan, bring sauce ingredients to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 15-18 minutes, stirring occasionally. Remove from heat.

Preheat oven to 400°. Punch down dough. On a lightly floured surface, divide dough in half and roll each into a 12-in. circle. Place on 2 greased 12-in. pizza pans; prick with a fork. Bake until lightly browned, 8-10 minutes.

Meanwhile, in a skillet, heat oil over medium-high heat; saute vegetables until zucchini is crisp-tender. Spread crusts with sauce; top with vegetables and cheese. Bake until cheese is melted, 12-15 minutes.
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