Whole Wheat Summer Vegetable Pizza Recipe
Prep Time:
1 hour, 15 minutes
Cook Time:
12 minutes
Servings:
2 servings
Ingredients
  • 1 tablespoon active dry yeast
  • 1 ½ cup warm water
  • 1 ½ tablespoons honey
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 cups whole wheat flour
  • 1 ½ cup all-purpose flour
  • ½ cup marinara sauce
  • ½ cup shredded mozzarella cheese
  • ½ summer squash, thinly sliced
  • ½ zucchini, thinly sliced
  • ¼ eggplant, thinly sliced
  • ½ cup cherry tomatoes, halved
  • 2 tablespoons chili onion crisp
Directions
  1. Make the dough by placing yeast, water, and honey in the bowl of a stand mixer.
  2. Add the olive oil, salt, whole wheat flour, and all-purpose flour. Mix using the paddle attachment until combined.
  3. Using the dough hook attachment, continue to mix dough for about 5 minutes until a smooth ball forms.
  4. Remove the dough and transfer to an oiled bowl. Rotate the dough so that the entire ball is coated in oil. Place a kitchen towel over bowl and allow to rise for an hour.
  5. After an hour has elapsed, punch down the ball and remove from the bowl. Place the dough on a floured surface. Cut dough in half using a bench scraper and make two balls of dough. Let dough rest for about 10 minutes.
  6. Preheat oven to 425 F and place pizza pan in oven to heat.
  7. Using a rolling pin, roll out one 12- to 14-inch round, placing on a large sheet of parchment paper. Save other dough ball for later use in freezer.
  8. Pour marinara sauce on outstretched dough and using a spoon, smooth out evenly.
  9. Add the shredded cheese all over top.
  10. Then, add the thinly sliced squash, zucchini, and eggplant on top. Next, add the halved cherry tomatoes.
  11. Bake in the oven for 12 minutes.
  12. Remove from oven and drizzle with chili onion crisp.
  13. Allow to cool for at least 15 minutes. Then, slice and serve.