Whole Wheat Summer Vegetable Pizza Recipe

Kristen Carli, MS, RD, created this whole wheat summer veggie pizza dish. This colourful and flavorful pizza is a healthy and tasty combination. This dish uses the season's abundant veggies to improve the basic pizza with a rustic whole wheat dough.

Ingredient

– 1 tablespoon active dry yeast – 1 ½ cup warm water – 1 ½ tablespoons honey – 2 tablespoons olive oil – 1 teaspoon salt – 2 cups whole wheat flour – 1 ½ cup all-purpose flour – ½ cup marinara sauce – ½ cup shredded mozzarella cheese – ½ summer squash, thinly sliced – ½ zucchini, thinly sliced – ¼ eggplant, thinly sliced – ½ cup cherry tomatoes, halved – 2 tablespoons chili onion crisp

Direction

Fill the bowl of a stand mixer with yeast, water, and honey. This will make the dough.

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Add olive oil, salt, whole wheat flour, and all-purpose flour. Use the paddle to mix.

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Continue mixing dough with dough hook attachment for 5 minutes until smooth ball forms.

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Move dough to an oiled basin. Rotate the dough to grease the whole ball. Cover bowl with a kitchen towel and let rise and hour.

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Punch down and remove the ball from the bowl after one hour. Place dough on floured surface. Cut dough in half with a bench scraper and create two balls. Rest dough for 10 minutes.

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Heat pizza pan in 425 F oven.Roll one 12- to 14-inch circular on a big parchment paper using a rolling pin. Another dough ball may be frozen.

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Spread marinara sauce over dough and smooth with a spoon.Sprinkle shredded cheese on top.

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Top with thinly sliced squash, zucchini, and eggplant. Add halved cherry tomatoes.

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Bake for 12 minutes.After baking, drizzle chili onion crisp.Let cool for 15 minutes. Then slice and serve.

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also see

also see

Comforting Caldo De Res Recipe