Whole Wheat Italian Sausage Pizza
Truth be told, I prefer a pizza crust with some whole wheat flour in it . . . it allows
me the illusion that I’m eating a more healthful pizza! But then, when you pile on
chopped veggies, tomato sauce, and cheese, pizza isn’t really such a nutritional disaster.
Makes a fine breakfast the next day, too! This recipe rolls out to cover a 14-to-16-inch
pizza pan or stone.
1 T. cornmeal
1½ C. all-purpose flour
¾ C. whole wheat flour
2 T. dry yeast
2 tsp. sugar
1 tsp. salt
¾ C. very warm water
2 T. vegetable or olive oil
½ to ¾ C. pizza or spaghetti sauce
1 lb. bulk Italian sausage, cooked and drained
1½ to 2 C. chopped toppings such as bell peppers,
olives, mushrooms
2 C. shredded mozzarella or other Italian cheeses
¼ C. grated Parmesan cheese
More shredded cheese, as desired.
Spread cornmeal on pizza pan or stone. Prepare the toppings by slicing, dicing, etc.
In a small, deep bowl, mix the flours, yeast, sugar, and salt. Mix the water (very
warm to the touch but not steaming hot) and oil, then pour into the dry ingredients
and stir until blended. Finish blending by hand, and then knead the dough briefly
on a floured surface until smooth but not sticky and shape into a ball. Wash the bowl
with hot water, coat the inside with oil or butter, and put the dough in to rise,
turning it to coat the surface; cover with plastic wrap, and let it rest about 15
minutes. Meanwhile, preheat the oven to 375°F. Roll out the dough on a 14-to-16-inch
pizza pan or stone, spread with sauce and toppings. Bake about 20 minutes, until cheese
is golden.
Kitchen Hint
: The more stuff you pile onto the crust, the more time you should allow for baking!
And, as with the crust recipe above, there’s no such thing as too much cheese on pizza—I
like to put coarsely grated cheese on the sauce, then pile on the meat and veggies,
and then top it off with a smaller shredded cheese and the Parmesan.