A simple crust and simple toppings made for a fresh summer pizza without all the grease and without the summer.
This dough recipe comes from Everyday Food by Martha Stewart. I really enjoyed this recipe as it turned out really well. For me pizza is all about the crust! Toppings are good but I am a huge fan when it’s light on the toppings and sauce but heavy on the crust.
If you are interested in a new whole wheat pizza dough, I highly recommend this recipe. It is very simple and produces a great texture. I opted for a thin crust and placed the pizza directly on the grill for a little crunch. YUM!
- 1 1/2 Cups Warm Water
- 2 Packets (1/4 Ounce Each) Active Dry Yeast
- 1/4 Cup Olive Oil
- 2 Tbsp. Sugar
- 2 Tsp. Salt
- 2 Cups All-Purpose Flour
- 2 Cups Whole Wheat Flour
- Basil Pesto ( Love this! )
- Pine nuts
- Mozzarella Cheese
- Place water in large bowl – sprinkle with yeast.
- Let stand until foamy (about 5 minutes).
- Brush another large bowl with Olive Oil.
- In bowl with yeast, whisk sugar, oil and salt. Stir in flours until a sticky dough forms.
- Transfer to oiled bowl (brush top of dough with oil).
- Cover dough with plastic wrap and let stand in a warm place until it doubles in size (about an hour).
- Turn dough onto a well floured surface and knead until smooth.
- Preheat Barbecue to Medium-High on one side.
- Prepare in shape of pizza and begin to assemble pizza dough.
- Spread pesto and then some cheese.
- Add toppings from above except arugula
- On the BBQ, place pizza on the side with no heat and close the lid
- Time varies depending on the thickness of your crust (12-20 minutes).
- Add arugula at the very end with some more feta cheese.
Zesty Tip: I like to use indirect heat for the pizza so that the barbecue acts like an oven and doesn’t burn the pizza before it is cooked. Indirect heat refers to putting heat on one side of the barbecue and placing the food on the opposite side.
Have a super weekend and hopefully we get some warm sun… this cold air is killing me.