Broccoli and Garlic Pizza with Cheese-Stuffed Whole Wheat Crust

One of my favorite grocery-store guilty pleasures is the cheese-stuffed crust pizzas. Even though most frozen pizzas are so so so so unhealthy because it is so processed and has a lot of extra sugar and sodium, etc., I still crave this. I decided to try my hand at a whole wheat crust and this one won with its great reviews online. It’s so good! Make this for someone who doesn’t like whole wheat pizza – they’ll love it. This is pizza #1 of 2 that we made with this dough. And although it’s not technically whole wheat as it does have some white flour too, it’s still healthier than an all-white pizza.

Whole Wheat Pizza Dough
makes 2 thin crusts / adapted from this recipe

Here’s what I used:

  • 1 tsp white sugar
  • 1 1/2 cups warm water (not too hot or it will kill the yeast; not too tepid or it won’t activate the yeast — shoot for 110 degrees)
  • 1 tbsp active dry yeast (or one 1/4-oz package)
  • 1 tbsp olive oil
  • 1 1/2 tsp salt
  • 2 cups whole wheat flour
  • 1 1/2 cups all-purpose flour, divided

Here’s what I did:

  1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
  2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until the dough starts to come together. Tip dough out onto a surface floured with the remaining white flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
  3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust (or leave whole to make one thick crust). Form each piece into tight balls and let rise for about 45 minutes, until doubled.
  4. Preheat the oven to 425 and preheat a pizza stone in the oven for about 20 minutes.
  5. Meanwhile, roll a ball of dough with a rolling pin until it won’t stretch any further. To transport the dough to the pizza stone, roll the dough around a rolling pin until it is completely wrapped around, then pick it up and unroll on the preheated stone (or use a pizza peel).
  6. Add toppings as you see fit (my first recipe below).

Broccoli and Garlic Pizza with Cheese-Stuffed Whole Wheat Crust
adapted from this recipe

Here’s what I used:

  • raw broccoli (about 20 small florets)
  • about 1 – 1 1/2 cups shredded part-skim mozzarella cheese
  • 4 part-skim mozzarella string cheese, split in half
  • olive oil
  • salt, pepper, red pepper flakes, dried basil, dried oregano
  • 2 cloves grated garlic
  • 1/8th small red onion, sliced thinly
  • cornmeal for dusting

Here’s what I did:

  1. Line the crust with the half pieces of string cheese, fold over, and crimp to create the crust.
  2. Brush the dough with a little olive oil, season with salt, pepper, oregano, basil, and red pepper flakes.
  3. Add the garlic, broccoli, red onion, and top with the shredded mozzarella.
  4. Bake for 15-20 minutes and stick your face in it.

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