We came back from sunny Costa Rica to drizzly, gray Oklahoma. Comfort food seems to be in order, so we’re having pizza for dinner. But it’ll have whole-wheat crust, arugula and onions on it for some measure of healthiness.
I’ve been searching for a good, whole-wheat pizza crust recipe for a while. Everything either turns out too chewy or too thick for my liking. Tonight, I decided to use the food processor to make the flour more fine and to give the dough more resting time.
On top of the pizza – thanks to two separate trips to Trader Joe’s, one by my parents on their way to visit us for Thanksgiving and another by us in Dallas at the end of our trip – we’ll have: prosciutto, arugula, caramelized onions, garlic, fig preserves, and “Italian mix” cheese.
Pizza Crust Recipe:
- 3 ½ cups whole-wheat flour
- 1 ½ cups warm water
- 2 ¼ tsp dry yeast
- 1 tsp sugar
- 4 tbsp olive oil
- 2 tbsp salt
- Combine yeast, water, and sugar. Stir and let stand for about five minutes until frothy.
- During the five minutes to prepare the yeast, combine flour and salt in a food processor and grind for about 20 seconds.
- Combine the yeast mixture, the flour mixture and 2 tbsp olive oil. Mix well. Then kneed dough into a ball.
- Grease bowl with remaining 2 tbsp olive oil, cover and let rest for one hour in a warm place.
- Divide dough into two pieces. Let rest for an additional 10 minutes.
- Half the dough recipe from above
- 2-3 thin slices of prosciutto
- 4 tbsp fig preserves
- 1 caramelized onion (recipe here)
- 1 cup of baby arugula
- 2 tbsp olive oil
- 2 cloves garlic
- 1 cup of cheese
- Preheat oven to 450 degrees F.
- Sprinkle baking sheet with cornmeal and roll out the dough
- Top the dough with olive oil, garlic, fig, onions, and the cheese
- Bake for 10-12 minutes.
- After baking, add arugula and prosciutto. (You may also drizzle with olive oil or balsamic vinegar, if desired.)