I’ve made pizza several times before, along with my own whole wheat dough. I was looking for inspiration somewhere for a honey wheat pizza and came across a recipe from An Opera Singer in the Kitchen. The idea there was “his and hers” pizzas. This goes perfectly for me since one of us doesn’t eat meat.
The pizzas I ended up making were both with red sauce, mozzarella cheese, caramelized onions. Mine included pieces of turkey bacon.
Dough Ingredients and recipe:
1 envelope rapid rise yeast (you can use instant yeast as well)
3.5 cups whole wheat flour
1 Tsp honey
1 cup warm water
In bowl in mixer, add all ingredients, water last, and begin to mix with hook on low for 1-2 minutes. (if not using rapid rise, mix water, yeast, honey and let sit for 10 minutes, until it foams). Increase speed to medium and continue for about 5-7 minutes, or until it forms a ball.
Place on lightly floured surface and knead for about 8-10 minutes, or until ball is elastic. Put into lightly oiled bowl and flip to coat. Cover with plastic wrap and let sit in refrigerator for 40 minutes (an hour if not using rapid rise).While rising, prepare sauce, onions and bacon
Sauce, onions and bacon
One 16 oz can crushed tomatoes
Salt and Pepper to taste
1/2 tsp dry basil
1 clove garlic, minced
1 red pepper diced
1/4 tsp crushed pepper flakes
3 strips turkey bacon
1 medium red onion
Preheat over to 425.
In sauce pan add ingredients, except pepper and bring to light boil, add pepper and reduce heat to medium and let simmer. Add seasonings as needed and desired.
Cut red onion into rings and cook in pan with olive oil until caramelized. Cut bacon into small pieces, add to onions and cook until semi-crisp.
Roll out dough and place on an upside down cookie sheet covered in parchment paper. Top with Sauce, onions, bacon and cheese. Cook at 425 for 10-12 minutes, or until cheese is bubbly and crust to desired crispness.