Whole-wheat Flour Pizza with Mushrooms, Sun-dried Tomatoes and Caramelized Onions

By Ira

Whole-wheat pizza dough:

I’ve always wanted to make pizza dough a little bit healthier by making part of it whole wheat, so most of the time, I use this recipe by Art Smith.

Makes 3 pizzas (10 inches each), or 2 pizzas (14 inches each). But you don’t have to make them circular. I rolled them into rectangles to fit my baking sheets as I don’t have a pizza stone now. I make one cheese pizza for the kids, and two pizza with all the toppings for us.

  • 1 package active yeast
  • 1 1/2 cup whole-wheat pastry flour
  • 1 1/2 cup all-purpose unbleached flour
  • 1 tablespoon honey
  • 1 tsp. sea salt
  • 1 tablespoon extra-virgin olive oil
  • 1 1/4 cup warm water , at 110F

In a food processor, add the yeast, warm water and honey in water.

Let stand a few minutes so the mixture activates.

Add spoonfuls of wheat and all-purpose flour. Then add salt and olive oil.

Pulse the mixture until it forms a ball. Do not overmix or the dough will become tough.

Knead the dough on an oily surface a few time so that it comes together.

Transfer to a oiled large bowl and let it rest so that the dough doubles in bulk for about half an hour to an hour. You can actually let it rest for a few hours until you’re ready to use it.

When you’re ready to assemble the pizza, preheat oven to 425F. If using pizza stone, place it in the oven.

Punch the dough down, then transfer it to a floured surface.

Divide it into 2 or 3 balls, one for each pizza. I decided to divide them into 3. 

With a rolling pin, roll out dough to 1/4″ thick, using flour sparingly. Then add the toppings as explained below.

No-cook tomato sauce:

  • 1 28 oz can strained tomatoes (I used POMI 26.46 oz strained tomatoes)
  • 3 minced garlic cloves
  • 1 teaspoon dried oregano
  • salt and pepper

Stir everything together in a medium bowl. This makes 3 cups of tomato sauce. If you divide the dough into 3, each pizza will need 1/2 cup of tomato sauce. But if you make 2 pizzas from the dough, you’ll need 3/4 cup of the sauce on each pizza. Either way, you’ll only need half of the tomato sauce (1 1/2 cups). I freeze the rest for the next time I make this pizza.

Toppings:

  • 1/2 cup roughly chopped sun-dried tomatoes
  • 2 large onions, finely sliced
  • 1 teaspoon sugar
  • 2 large containers mushrooms of your choice, sliced thinly
  • 3 minced garlic cloves
  • salt and pepper
  • 3/4 cups Parmesan cheese (1/4 cup for each pizza)
  • 1 1/2 cups (12 oz) Hard Mozzarella cheese, grated (1/2 cup (4oz) for each pizza)
  • 1 tablespoon parsley, finely chopped

Roughly chop the sun-dried tomatoes and set aside.

On medium heat, melt half a tablespoon butter / oil in a preheated skillet, add the onions, sugar, salt and pepper.

Let the onions caramelize on medium-low heat for 15-20 minutes. Transfer to a bowl and set aside.

In the same pan on medium heat, add half a tablespoon butter / oil, then  add the sliced mushrooms, garlic cloves, salt and pepper. On medium-low heat, let them release their juices, stirring from time to time.

Keep cooking them until all the juices are evaporated, for a few minutes. Set aside.

Now it’s time to assemble the pizza:

I made 1 pizza with just cheese for the kids, and 2 pizzas with the additional toppings for us.

For the kids pizza, place the dough on the baking sheet if using,

spread 1/2 cup tomato sauce on the dough,

followed by 1/4 cup of the Parmesan cheese,

then 1/2 cup mozzarella cheese. Bake on the top part of the oven for 8-10 minutes until the cheese is bubbly.

For our pizza,

spread 1/2 cup tomato sauce on the dough,

followed by half of the onions,

half of the sundried tomatoes, half of the mushrooms,

followed by 1/4 cup of the Parmesan cheese, then 1/2 cup mozarella cheese. Bake on the top part of the oven for 9-11 minutes until the cheese is bubbly. Transfer pizza to a wire rack.

Repeat this with the last pizza.

Sprinkle parsley on the pizzas when out of the oven.

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