Pesto Mozzarella Pizza on Wheat Crust
Wheat crust covered in mozzarella, pesto and fresh tomatoes
olive oil and salt into the yeast mixture, then mix in the whole wheat
flour and 1 cup of the all-purpose flour until dough starts to come
together. Tip dough out onto a surface floured with the remaining
all-purpose flour, and knead until all of the flour has been absorbed,
and the ball of dough becomes smooth, about 10 minutes. You can also do this in a mixer. Place dough in
an oiled bowl, and turn to coat the surface. Cover loosely with a towel,
and let stand in a warm place until doubled in size, about 1 hour.
dough is doubled, tip the dough out onto a lightly floured surface, and
divide into 2 pieces. Form each piece into a tight ball, then put into
separate oiled bowls, turn to cover surfaces and cover loosely with a
towel. Let rise for about 45 minutes, until
oven to 425 degrees F (220 degrees C). Roll a ball of dough with a
rolling pin until it will not stretch any further. Then, drape it over
both of your fists, and gently pull the edges outward, while rotating
the crust. When the circle has reached the desired size, place on a well
oiled pizza pan. You can also use a pizza stone
which is what I did and I think this makes a big difference in evenly
cooking the crust. Keep in mind that you need to heat up the pizza stone
with the oven, take it out, place the pizza crust on it then add the
toppings. Spread pesto then top with mozzarella.
Bake for 16
to 20 minutes (depending on thickness) in the preheated oven, until the
crust is crisp and golden at the edges, and cheese is melted on the top.
Take out of the oven then top with freshly cut tomatoes. Cut with a
pizza cutter. Enjoy!
And if you can’t wait a second longer for the pesto-mozzarella-tomatoey deliciousness, simply buy a whole wheat pita, throw all of the ingredients on top then microwave for about 45 seconds. This is an easy lunch!