Homemade Pizza - Whole Wheat
Thick crusted whole wheat pizza that is delicious with a variety toppings. Just use your imagination!
|Prep Time||1 hour, 45 minutes|
|Grill Used||Kamado Joe|
|Cook Time||10 minutes|
6-7 ounces water
3/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon honey or molasses
2 3/4 cup whole wheat flour or bread flour
1/4 cup wheat germ or flax meal
2 1/4 teaspoons active dry yeast
4 ounces salsa
thinly sliced sweet onions
thinly sliced red pepper
chopped kalamata olives
shredded mozzarella cheese
shredded cheddar cheese
1/2 cup cornmeal for pizza pan, pizza peel and pizza stone
Put the Pizza Crust ingredients into a bread maker. Put them in the order above. Following manufacturer's directions, put bread maker on pizza dough mode (about 1 1/2 hours).
While dough is in the bread maker, prepare the rest of these ingredients.
When dough is ready, put dough on lightly greased pizza pan and punch it down and stretch it to fit. Leave a few minutes.
Put cornmeal on bottom of second pizza pan. Flip the first pizza pan over and carefully put uncooked crust into the second pan, so the greased side is now up.
Spread the salsa on the uncooked crust. Now put the meats, vegetables and oysters on. Finish with the shredded cheese.
Put some cornmeal on the pizza stone on the KJ. Put some cornmeal on the pizza peel. Using the pizza peel, put the pizza on the pizza stone. Cook for 10 minutes.
Great for leftovers; can use instead of sandwiches for lunches.