What kid does not love pizza? The great thing about pizza is you can substitute healthier ingredients real easy. In this recipe you can see I have replaced regular white flour with whole wheat flour. Also, instead of pepperoni I used slices of eggplant for a great garnish as well as a healthy alternative. Chef Maria
Whole Wheat Dough
Homemade pizza dough is easy!
Proof yeast in a measuring cup with lukewarm water.
In a food processor add whole wheat and all-purpose flours, proofed yeast, oil mixed with sugar and salt.
Pulse processor to combine all ingredients. Then process until the dough forms a ball on the blade.
Remove dough to a large oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes to 1 hour or until dough has doubled in bulk.
Whole Wheat dough
- 1 whole Large Eggplant (or Two Medium Eggplants)
- Kosher Salt, For Sprinkling
- Tomato sauce
- 2 cloves Garlic, Minced
- 8 ounces, weight Fresh Mozzarella Cheese, Sliced Very Thin
- 1/2 cup Freshly Grated Parmesan Cheese
- Extra Virgin Olive Oil For Drizzling
- Kalamata Olives (Optional)
Preheat oven broiler.
Slice the eggplant thinly. Sprinkle both sides with kosher salt and place into a strainer in the sink. Allow to sit for 20 to 30 minutes. Rinse eggplant lightly in cold water, then pat the slices dry between layers of paper towels.
Slice mozzarella very thinly.
Cut eggplant slices into fourths, and toss with olive oil. Arrange on a baking sheet and place 8 inches under the broiler.
Broil for 3 minutes, then toss around and broil another 3 minutes. Remove pan from oven. Broil for 2 to 3 minutes, then remove and set aside. (May do this 1 hour in advance.)
Preheat oven to 500 degrees.
Drizzle olive oil on a large baking sheet and use fingers to coat thoroughly. Remove HALF the pizza dough from the bowl. Stretch pizza dough into a large rectangle, pressing with fingers to finish forming. Dough will be very thin.
Lightly drizzle a little olive oil on the dough and use fingers to spread. Lay mozzarella slices over the surface of the dough. Spread vegetables all over the surface of the cheese. Top with Parmesan cheese.
Bake for 10 to 12 minutes, or until crust is golden brown and the cheese is bubbly. Remove from pan and slice with a pizza cutter. Serve immediately!
Whole wheat flour
Utensils to use:
Garliczoom, curious chef knifes, rolling pins.