It has been awhile since I made homemade pizza; crust, sauce and all. I decided to experiment on Saturday night and the results were excellent. I used a whole-wheat pizza crust recipe from Eating Well. For the sauce I looked at several recipes and came up with one that turned out to be a combination of all of them.
Whole-Wheat Pizza Crust
I adapted this recipe from Eating Well.com. It makes a light pizza crust thats fit perfectly on a cookie sheet.
Whole wheat pizza dough
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1 package quick-rising yeast
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 3/4 cup hot water, (120-130°F)
- 1 tablespoon extra-virgin olive oil
Preheat the oven to 425 degrees. Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix.
Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be soft.
If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
Transfer the dough to a lightly floured surface. Coat a sheet of wax paper with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
Spray the pan you plan to use with cooking spray. With the pizza dough still on the lightly floured surface, roll the dough and press it into the prepared pan. Add homemade pizza sauce (below) and your favorite toppings.
This sauce was delicious. It made enough for two large pizzas so I have quite a bit left over to use later this week or freeze. It could easily double as a spaghetti sauce recipe so I may heat it and put it over whole-wheat pasta.
Pizza sauce simmering and in the food processor.
- 1 large can of whole tomatoes, chopped
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 1 3/4 teaspoons salt
- 1/2 teaspoon freshly ground pepper
- 1 to 2 teaspoons sugar (optional)
- 1 small can of tomato paste
Combine all ingredients, except for tomato paste. Use only a half of the can of the paste to start with. Simmer over medium heat for one hour, or until the tomato mixture becomes thick and is the consistency of pizza sauce.
Transfer the sauce to a blender or food processor. Add the remaining tomato paste and blend until smooth.
Spread evenly over the whole-wheat pizza crust and add your favorite toppings.
Favorite pizza toppings
I added diced cooked chicken, chopped red pepper, chopped portabella mushrooms and black olives. Before baking the pizza, I sprinkled it lightly with garlic salt and ground black pepper then covered with low-fat mozzarella cheese.
Bake for 12 – 15 minutes or until bubbly.