Whole Wheat Mushroom Pizza

I've been on a salad and smoothie kick lately and altoughi've been feeling nice and trim and healthy, I'm also hungry. I need the carbs. I get 10,000+ steps on my pedometer a day and a lift bags for a living. It's can't be helped. Without carbs, I would die. Pasta and potatoes are a little too heavy this time of year and I rarely eat rice on the mainland. Bread it is.

Whole Wheat Mushroom Pizza

Whole Wheat Pizza dough

2 & 1/4 cups whole wheat flour, plus extra for dusting

3/4 tsp salt

3 tsp sugar

1 cup warm water

1-1/4 oz packet of active dry yeast

1 tbsp extra virgin olive oil

Pizza toppings

1/2 lb mozzarella

1 tsp olive oil

1/2 lb sliced mushrooms

1/2 large red onion, sliced

Leaves from 10-15 thyme leaves

3 large basil leaves

Salt and pepper

In a small bowl mix warm water, 1 tsp of sugar and packet of active dry yeast. Cover with plastic wrap and let settle for five minutes.

Meanwhile, in a large bowl (I used our stand mixer) add 2 cups of whole wheat flour, 2 tsp of sugar and salt. Make a large well in the middle of the mixture and pour the yeast mixture into the well. Add olive oil and mix with a wooden spoon until dough is sticky. With the dough hook on the stand mixer, mix until the dough forms a ball. Add remainder of flour one tablespoon at a time. Continue to knead dough with hook attachment for 3 minutes until dough is no longer sticky. 

Spray a medium large bowl with cooking spray and place dough in bowl. Cover with greased cling wrap and let sit for one hour, or until dough has doubled in size. 

Meanwhile, in a medium sauté pan, add olive oil, mushrooms, red onion, thyme, salt and pepper. Sauté until toppings are soft and tender. 

When dough is ready, punch it to release gasses. Roll dough into ball and place onto flat, floured surface. Roll dough with rolling pin to desired thickness. Place on pizza stone and pinch edges. Add toppings starting with cheese, then onions and mushrooms. Reserve basil for serving time. Brush crust with olive oil if desired. 

Place pizza stone with pizza into a 500 degree oven for 10-15 minutes or until crust is tender but crisp.   Remove pizza from oven and let. Rest for 10-15 minutes. Slice and serve with torn basil strips. 

I really love this crust recipe. It's hearty but tender and crisp on the outside. Can't wait to make more pizza. We're only limited by our imagination and our stomach capacities. Enjoy!

-Akemi-chan