| Level: | Intermediate |
| Total: | 1 hr 55 min |
| Prep: | 35 min |
| Inactive: | 1 hr |
| Cook: | 20 min |
| Yield: | 8 servings |
| Level: | Intermediate |
| Total: | 1 hr 55 min |
| Prep: | 35 min |
| Inactive: | 1 hr |
| Cook: | 20 min |
| Yield: | 8 servings |
Ingredients
- 1 cup warm water
- 1 teaspoon honey
- 1 package dry yeast
- 1 1/4 cups whole wheat flour
- 1 1/4 cups all-purpose flour, plus more for kneading and forming dough
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- Vegetable Spray, for bowl
- Cornmeal, for pan
- 1 tablespoon olive oil
- 1/4 to 1/2 cup white wine
- 2 large red onion, chopped
- 4 cups packed fresh spinach leaves, washed well
- 1 tablespoon chopped fresh tarragon leaves
- Salt and freshly ground black pepper
- 3 fresh tomatoes, sliced
- 3/4 cup chopped mushrooms
- 1 yellow bell pepper, chopped
- 1/2 cup grated part-skim mozzarella
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons garlic salt
Instructions
- Preheat the oven to 450 degrees F.
- To make the dough: In a small bowl, combine water, honey, and yeast. Let stand until foamy, about 10 minutes. In a large mixing bowl, combine the flours, oregano, crushed red pepper and salt. Add the yeast mixture and stir until a soft dough forms.
- Turn the dough out onto a floured surface and knead until smooth, adding flour as needed if dough is sticky, about 10 minutes. Clean the bowl and coat it with vegetable spray. Form the dough into a ball, put it in the bowl and cover with a kitchen towel. Let rise in a warm place until doubled in size, about 1 hour.
- Meanwhile, to make the topping: Heat the olive oil and 1/4 cup wine in a large nonstick skillet over medium-high heat. Add the onion and cook until softened, adding more wine, if needed, 3 to 4 minutes. Add the spinach and cook until just wilted, about 3 minutes more. Stir in tarragon and season with salt and pepper, to taste. Set aside.
- Punch the dough down and let rest for 10 minutes.
- Sprinkle a large baking sheet with cornmeal. On a lightly floured surface, stretch the dough into a 12-inch circle, rolling the edge over slightly and pinching it together to form a thick rim. Place the dough on the baking sheet.
- Arrange the tomato slices over the crust and top with the spinach mixture. Scatter the mushrooms and bell pepper over the top, then sprinkle with the cheese and crushed red pepper. Bake until crust is golden brown, about 35 minutes. Sprinkle with garlic salt, cut into wedges and serve immediately.
Nutrition Facts
| Calories | 216 calorie |
| Total Fat | 4 grams |
| Saturated Fat | 1 grams |
| Carbohydrates | 37 grams |
| Dietary Fiber | 5 grams |
| Calories | 216 calorie |
| Total Fat | 4 grams |
| Saturated Fat | 1 grams |
| Carbohydrates | 37 grams |
| Dietary Fiber | 5 grams |
Reviews
I had to add additional water to the dough. Otherwise, it was very hard even for the stand mixer. I have rising right now at a very slow rate..will stick to my basic pizza dough recipe from the Joy of cooking book.
it looks good
I made just the dough part of this recipe. I used all whole wheat flour instead of both. I also replaced 1/4 cup of the flour with ground flaxseed. The dough came out wonderfully! It was delicious and very filling due to the high fiber content of the wheat flour. I loved the addition of the red pepper flakes as it gave the dough a nice subtle heat. I will be making this again!
I thought this pizza was great. I gave it 4 stars instead of 5 because the dough wasn’t perfect, although it’s the first time I’ve made pizza dough and maybe I just need to practice. I don’t think I let it rise quite long enough so it turned out a little dense. And the pizza was a little soggy, I think because of the tomatoes.
Otherwise, it was a great pizza and I didn’t have the normal sluggish feeling I usually do after eating pizza.
My husband wanted more cheese and some meat, so maybe next time I’ll add some ham or something on his half. I am not a vegetarian, but I am trying to eat healthier. My husband is no there yet!
I will definitely make this again.
I made this recipe last night and it was wonderful. I did a few things differently as far as the toppings but I used the recipe for the dough and it turned out wonderful. I had to add a bit more water to the recipe for the dough to make it moist enough to form the dough but everything else was great. I took mushrooms/Spinach/Red Onions/Red & Green Peppers and cooked them in a pan with olive oil and then mixed that with organic pizza sauce and spread it over the pizza and placed cut tomatoes on top of it and covered it with cheese and it was the best pizza I ever had.
I use this healthy whole wheat dough for all my pizzas now. It’s easy, delicious, and freezes well.
This dough had great flavor and a little bit of heat from the red pepper. I used all whole wheat flour instead of a mix. The dough was really dry- had to add water, which made it tough. I would increse the water next time with the yeast mixture. I baked it for a about 20 minutes and it was done- very crunchy on the bottom. Next time I will do a few things differently. Use my kitchenaid paddle attachment to mix the dough, add more water, and split the dough in two to mak etwo smaller and thinner pizzas. This dough had really great flavor though!! I only made the dough- not the toppings- I just used low fat chees and turkey pepperoni. Yum!
the first time I made this I followed the recipes direction for cooking time exactly. At the top the recipe said 20 minutes, but in the text is recommended 35 minutes @ 450degF. Lets just say it tasted pretty good, but was WAY TOO CRISPY for 35 minutes. Yes, I know I should have been watching but I was feeding my 1 year old and only remembered when the timer beeped @ 35 minutes, its just too long 20-25 would have been great.