Once again, it’s Meatless Monday…welcome! Why not add this hearty, whole wheat “white”–or tomato-free–pizza to your once-a-week meatless menu? Cheddar and Parmesan cheese round out the veggie flavors of this lunch or dinner dish. Of course, you’re always free to substitute your own favorite toppings–maybe portobello mushrooms, olives, or artichoke hearts. You can find more meatless recipes at Midnight Maniac Meatless Monday. Enjoy!
Whole Wheat White Pizza
1 envelope active dry yeast
1 cup warm water (100 – 110 degrees F)
2 cups whole wheat flour
1/2 to 1 cup all-purpose flour
3/4 teaspoon sea salt
2 tablespoons extra virgin olive oil
1 medium onion, sliced into thin half-moons
3 garlic cloves, minced
1 tablespoon capers
1 tablespoon dried oregano
1/3 cup grated Parmesan cheese
1/3 cup shredded cheddar cheese
extra virgin olive oil for drizzling
In a large mixing bowl, soften yeast in warm water. Add the 2 cups whole wheat flour, salt, and oil. Stir in enough all-purpose flour to make a soft dough. Knead on lightly floured surface until smooth–about 4 to 6 minutes.
Place in greased bowl, cover and let rise in a warm place until doubled, about 30 to 45 minutes.
Preheat oven to 400 degrees F.
Meanwhile, prepare toppings and set them aside while you finish preparing the pizza dough.
Punch dough down. Pat dough into large pizza pan. Top with onion and garlic, then add capers and oregano, followed by Parmesan cheese, then the cheddar cheese. Lightly drizzle with olive oil. Bake at 400 degrees F for 20 to 30 minutes. That’s it!