Whole Wheat Zucchini Pizza Recipe
Ingredients
1 package active dry yeast
1 1/2 cups warm water
2 tablespoons salad oil
1 teaspoon each salt, sugar, dry basil, and oregano leaves
1/4 cup wheat germ
1 1/2 cups each all purpose flour and whole wheat flour
All purpose flour for kneading
Tomato Sauce
2 medium size zucchini, thinly sliced
1/2 green or red bell pepper, seeded and thinly sliced
4 green onions, thinly sliced
1 can sliced ripe olives
1 can artichoke hearts, drained and quartered
3 cups shredded jack cheese
1/4 cup grated Parmesan cheese
Directions
In a large bowl, dissolve yeast in water.
Add oil, salt, sugar, basil, oregano, wheat germ, and all purpose flour.
Beat until smooth (about 3 minutes, if using electric mixer).
Using a heavy duty mixer or wooden spoon, beat in whole wheat flour until dough holds together.
Turn out onto a lightly floured board and knead until dough is smooth and elastic (about 5 minutes).
Turn over in a greased bowl, cover, and let rise in a warm place until dough has doubled in size (about 45 minutes).
Meanwhile, prepare tomato sauce.
Punch dough down and divide in half.
Roll out each half to form a 14 inch circle, then transfer each circle onto a greased 14 inch pizza pan.
One at a time, bake on next to bottom rack of a 450° oven for about 7 minutes or just until bottom of crust starts to brown.
During baking, watch carefully and prick any bubbles that form.
Remove from oven and set aside.
To assemble pizza, spread tomato sauce over crust.
Arrange zucchini, bell pepper, green onions, olives, and artichoke quarters over sauce.
Sprinkle jack cheese and Parmesan over all.
Bake in a 450° oven for 12 to 15 minutes or until cheese melts.
Cut hot pizzas in wedges to serve.
Add oil, salt, sugar, basil, oregano, wheat germ, and all purpose flour.
Beat until smooth (about 3 minutes, if using electric mixer).
Using a heavy duty mixer or wooden spoon, beat in whole wheat flour until dough holds together.
Turn out onto a lightly floured board and knead until dough is smooth and elastic (about 5 minutes).
Turn over in a greased bowl, cover, and let rise in a warm place until dough has doubled in size (about 45 minutes).
Meanwhile, prepare tomato sauce.
Punch dough down and divide in half.
Roll out each half to form a 14 inch circle, then transfer each circle onto a greased 14 inch pizza pan.
One at a time, bake on next to bottom rack of a 450° oven for about 7 minutes or just until bottom of crust starts to brown.
During baking, watch carefully and prick any bubbles that form.
Remove from oven and set aside.
To assemble pizza, spread tomato sauce over crust.
Arrange zucchini, bell pepper, green onions, olives, and artichoke quarters over sauce.
Sprinkle jack cheese and Parmesan over all.
Bake in a 450° oven for 12 to 15 minutes or until cheese melts.
Cut hot pizzas in wedges to serve.
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