| Level: | Intermediate |
| Total: | 2 hr 35 min |
| Active: | 45 min |
| Yield: | two 12-inch pizzas |
Ingredients
- 1 1/3 cups (173 grams) all-purpose flour, plus more for dusting
- 2/3 cup (86 grams) whole-wheat flour
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/2 teaspoon instant yeast
- 1 cup (236 milliliters) lukewarm water
- 3 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1 medium shallot, thinly sliced
- 8 ounces fresh mozzarella, torn
- 2 handfuls fresh spinach
- 6 ounces thick-cut (3/8-inch) sliced ham, cut into 1/2-inch pieces
- 6 ounces rainbow fingerling potatoes, thinly sliced (1/8- to 1/16-inch-thick)
- Kosher salt and freshly ground black pepper
- Crushed red pepper flakes, for sprinkling
- Grated Parmesan, for sprinkling
- Handful chopped fresh parsley
Instructions
- For the dough: Combine the flours, salt, sugar and yeast in a medium bowl. Mix in the water until combined. Cover with plastic wrap and let rise for 1 1/2 hours or up to overnight.
- Position a pizza stone or inverted baking sheet in the oven and preheat to 475 degrees F.
- Cut out 2 big sheets of parchment paper, and dust liberally with flour. Divide the dough into two pieces, and place each on a piece of parchment. The dough will be very sticky, so don’t be shy in dusting it with enough flour as needed to handle it. Roll out on the parchment until the dough is very thin and about 12 inches in diameter, dusting with flour as needed.
- For the toppings: Brush each round with 1 tablespoon olive oil and top them with the garlic, shallot, mozzarella, spinach and ham. Toss the potatoes with the remaining tablespoon olive oil in a medium bowl and distribute the potatoes over the pizzas in a single layer, not allowing the potatoes to overlap. Sprinkle everything with a good pinch of salt and a few turns of pepper.
- Using a pizza peel or baking sheet, slide one of the pizzas on its parchment onto the pizza stone and bake until the cheese is splotchy with brown marks and the potatoes are browned, about 12 minutes.
- Sprinkle with crushed red pepper, Parmesan and parsley. Repeat with the remaining pizza, and enjoy!
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1233 |
| Total Fat | 55 g |
| Saturated Fat | 19 g |
| Carbohydrates | 129 g |
| Dietary Fiber | 12 g |
| Sugar | 7 g |
| Protein | 58 g |
| Cholesterol | 138 mg |
| Sodium | 1394 mg |
Reviews
what type of wheat berry did you use?
This was such an easy dough to make and work with. I will be making this dough again for other pizzas!
Fantastic! Great combination for a pizza and the dough was excellent to work with. I had mixed greens on hand, so used that instead of spinach.
Honestly, we were just looking for something different to do with our leftover Easter ham. We were so surprised how good this was! All the flavors compliment each other so well and the crust turned out to be perfectly crispy. The work-around for not having a pizza stone was a great trick and we will be making this our go-to crust method from now on. The only recommendation l would make it hold off on adding any salt until after you’ve tried it because the saltiness of the ham varies.