Artichoke and Tomato Pizza with Whole Wheat Crust

Have you ever been asked what food you would choose to eat if you could only eat one thing? When I’ve been asked that question, pizza is always a food that comes to mind. It just has it all, doesn’t it? It has warm bread, gooey cheese; it’s savory, comforting, and it can be customized to include only the things you love. I mentioned in a previous post that as much as I love pizza, I never like the feeling of eating pizza that tastes really delicious, but leaves me feeling like I a ate a bunch of junk food. And I guess with all the carbs, fat and salt that most pizza has, that’s really what it is. So you may have noticed that lately I’ve been going a little nuts with healthy pizza. I experimented again this past weekend, and discovered another good-for-you pizza – by combining a couple whole wheat crust recipes and different topping. I think I may have found my perfect crust! This version is lighter, thinner and more flavorful.

Artichoke and Tomato Pizza with Whole Wheat Crust
2 small pizzas

21/2 c whole wheat flour (and a little extra for kneading and rolling)
1/4 c extra virgin olive oil
1 tbls pure maple syrup
1 cup warm water
1 packet yeast (or 2 tsps)
1 tsp salt
1tbls chopped fresh rosemary
1 tsp dried basil
about 2 tbls cornmeal

Topping:
About a cup (or more) mozzarella cheese, shredded
1 tomato (roma’s good for this) sliced thinly
1 c artichoke hearts, sliced
1/4 c black olives, sliced or broken
1 tsp crushed red pepper
1/4 c parmigiano or romano cheese, shredded
salt, pepper to taste

– Mix the flour salt and herbs together in one bowl
– Mix the maple syrup and olive oil in the warm water.
– Add the yeast to the water mixture and stir – let sit for about 5-8 minutes until foamy. If it doesn’t foam, start over because that means that the yeast isn’t active.
– Now pour the water mixture into the flour mixture and stir until all the flour is moistened.
– When it’s all sticking together in a ball, turn on to a clean and floured surface.
– Knead for about 6 minutes, adding a little flour to keep the dough from getting sticky.
Note – most people seem to prefer to use mixers and food processors, but I prefer to knead the dough by hand. It doesn’t take very long and there’s something sort of fun about doing it. I think it makes a difference with the end result – or at least I like to think it does.

– After kneading, rub with a little olive oil and cover with a plastic wrap in an oiled bowl – and then cover the top of the bowl with a towel and let rise in a warm place for an hour or two.
– After it rises, turn out on a lightly flour surface and knead a time or two and then cut the dough in half.
– Roll into tight ball, rub with a little bit more oil and place in a ziploc bag over night.
– This dough can then be frozen or remain in the refrigerator for several days until you’re ready to use it. I love that about this dough!

Pizza Preparation
– Heat oven and pan (a pizza stone works best) to 500
– Remove the dough from the refrigerator and let sit for about 15 minutes before rolling. It’s just easier when it’s not cold.
– On a floured surface, roll the dough out. I use my hands to stretch the dough in combination with a rolling pin. It should be pretty thin and about 10-12 inches in diameter.
–  Now place the dough on pizza peel dusted in cornmeal.
– Spread most of the mozzarella cheese on the dough from the center until about an inch from the edges.
– Place the tomatoes and the artichoke hearts in a pattern around the pizza.
– Add the remaining mozzarella cheese and sprinkle the olives on top.
– Using the peel, tilt the pizza and slide onto the hot pizza stone in the oven. I use a large spatula to help the pizza make it on to the hot pan.
– Bake for about 10 minutes, until the crust is golden brown and the cheese begins to bubble and toast and bit.

– Serving suggestion: Eat it while it’s hot! We love to sprinkle the parmigiano cheese and crushed red pepper on the top. You can also drizzle a little olive oil as well. Just do me a favor, and don’t dip in Ranch Dressing! ;  )