Using Joe's Whole Wheat Pizza Dough Recipe I put together this summer medley
Whole Wheat Pizza Dough
(Adapted from Eating Well)
1 cup whole wheat flour
1 cup all purpose flour
2 1/4 teaspoons instant yeast
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup warm water
1 tablespoon olive oil (I used garlic olive oil)
Combine flours, yeast, salt, and sugar in a food processor; pulse to mix.
Combine warm water and oil in a measuring cup.
With the motor running, gradually pour in enough of the liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons of 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.Lightly coat a large bowl with cooking spray. Place dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise about an hour, or until doubled in size. Punch down and let the dough rest for about 10 minutes before rolling.
*If you want to knead by hand feel free - knead for about 10 minutes.
As made, this recipe makes about 1 pound of dough.
Oil your baking stone (Pampered Chef for me) with some garlic olive oil.
I made my own sauce to complement the vegetables I was using.
8 oz tomato sauce (1 can)
1/8 cup red wine (today was Beaujolais)
1 heaping tablespoon of black cherry preserves (yes, you read it correctly)
1 splash of garlic olive oil
Wisk and heat slightly to blend flavors. Set aside.
1/4-1/3 orange sweet pepper
1/4-1/3 red sweet pepper
3/4-1 cup mushrooms thickly sliced
3/4 cup cherry tomatoes sliced in half lengthwise
1/2-3/4 baby zucchini sliced medium thin
2 oz. crumpled goat cheese
Form pizza dough as instructed. Spread sauce within an inch of the edge. Arrange vegetables. Sprinkle/drizzle sparingly with some garlic olive oil, lemon pepper and the crumpled goat cheese.
Bake about 20 minutes until vegtables are hot/medium crispy/cooked and dough is crispy.