Free-Form Whole Wheat Pizza

Ingredients

  • 1 cup lukewarm water
  • 1 tsp. active dry yeast
  • 1 Tbsp. olive oil
  • 1 ½ cups bread flour, plus extra for handling the dough
  • 1 cup whole wheat flour
  • 1 tsp. salt
  • Cornmeal for the baking tray
  • 1 cup tomato sauce
  • 2 Roma tomatoes
  • 1 red pepper, thinly sliced
  • ½ zucchini, thinly sliced
  • 6 large leaves of fresh basil
  • 2 cups grated mozzarella cheese

Equipment

  • Liquid measuring cup
  • Measuring cups and spoons
  • Spoon for stirring
  • Large-sized bowl
  • Small knife
  • Cutting board
  • Small bowls for pizza toppings
  • Box grater
  • Large baking tray (or 2 small trays)
  • Pastry scraper
  • Rolling pin
  • Spoon for spreading sauce
  • Cooling rack
  • Pizza cutter or knife

Prep time:

100

Yields:

20

Cook time:

6

Recipe attribution:

Barbara Finley, Project CHEF

The dough

  1. Measure the lukewarm water. Add the yeast, stir and let stand for 5 minutes. Stir in 1 Tablespoon olive oil.
  2. Measure the flours and put in a large bowl. Sprinkle the salt on top. Mix the flours and salt together with a clean hand. Make a well in the middle of the flour.
  3. Pour the yeast mixture into the well and mix together with one hand until the dough comes together.
  4. Sprinkle a little flour on the work area and put the dough on it. Knead the dough for about 5 minutes, until it is soft and smooth.
  5. Put a few drops of olive oil in the bowl (wipe it clean first).
  6. Put the ball of dough in the bowl. Swish it around, turn it over and put it back in the bowl. Cover the bowl with plastic wrap and put in a warm place to rise for an hour. It will double in size.

Pizza Toppings and Preparation

  1. Turn on the oven to 425° F (a very hot oven!).
  2. Measure the tomato sauce and cut up the pizza toppings carefully with a small knife on a cutting board. Hold your hand like a claw to protect your fingers. Put the toppings in small bowls.
  3. Grate the cheese. Hold your hand flat to protect your fingers.
  4. Sprinkle a large baking pan with some cornmeal so the pizza doesn’t stick to it or line the baking tray with parchment paper.
  5. When the dough has risen, punch the air out it. Take the dough out of the bowl and cut it into 3 equal pieces (a Y shape) with a pastry scaper or knife. Cut each piece into 2 equal pieces so you have 6 pieces of dough. Gently roll each piece of dough into little balls. Cover with plastic wrap and let rest for 5 minutes.
  6. Use your hands to flatten and stretch the dough pieces into roundish shapes about the size of a dessert plate. You can use a rolling pin if you wish.
  7. Put the dough circles on the baking tray on top of the cornmeal or parchment.
  8. Use a spoon to spread 2 -3 Tbsp. tomato sauce on each piece of dough, not covering the edge of the dough.
  9. Place the tomatoes, red pepper and zucchini on top of the tomato sauce. Tear the basil leaves in small pieces over top. Sprinkle with cheese to glue on the veggies.
  10. Have an adult place the trays in the oven for about 20 minutes, or until the crust is lightly browned and the cheese is bubbly. Have an adult remove the pizzas from the oven when baked and place on a cooling rack.
  11. Wait a few minutes before eating (hot cheese can burn!)

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