1/2 cup lukewarm water
1 package yeast
1 teaspoon sugar
3/4 cup lukewarm water
1 teaspoon salt
1 tablespoon olive oil
1 cup whole wheat flour
1 cup unbleached white flour
1 cup chopped broccoli
1/2 cup chopped mushrooms
1/4 cup chopped sun dried tomatoes
1-1/2 cup grated light cheese of choice
Sprinkle the yeast and sugar over the lukewarm water and let it stand until bubbly. The water should be barely warm. (Hot water will kill the yeast).
Chop broccoli, mushrooms and sun-dried tomatoes, grate cheese and set aside. Stir water, salt and olive oil into yeast.
Add flours gradually, stirring until dough is stiff. Turn out onto well-floured counter and knead until elastic, as in bread recipes. Allow the dough to rise until double.
After the dough has risen, punch it down and make it into a ball. Let it set ten minutes while you preheat the oven to 400-degrees. Sprinkle a cookie sheet with cornmeal; roll or stretch the dough into a circle or rectangle one-half inch thick.
Cover the pizza with chopped mushrooms and broccoli. Sprinkle with sun dried tomatoes and cheese.
Bake at 400 degrees for 20 to 25 minutes.
Recipe makes 4 servings.
Serving size: 2 slices
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