Serves about 5 (cut pizza into 10 slices, serving size is 2 slices)
1 cup very warm water (110º to 120ºF)
1 teaspoon yeast
1/2 teaspoon sea salt
1 tablespoon olive oil
1 teaspoon honey
1 1/2 cups all-purpose flour (or Gluten free flour mix)
1 1/2 cups whole wheat flour (or gluten free flour mix)
1 teaspoon cornmeal
2 – 3 tablespoon marinara sauce
1 tablespoon olive oil
1/2 cup fontina cheese, shredded
1/2 cup mozzarella cheese
2 tablespoon Romano and/or Parmesan cheese
1/2 medium onion, thinly sliced
1 medium chicken sausage link, sliced**
1/2 medium red bell pepper, seeded and chopped
1/2 cup porcini mushrooms, chopped (shiitake mushrooms also work great)
We like to prepare the crust using a stand mixer, food processor or breadmaker. It simplifies the kneading process tremendously. Warm the bowl of the mixer with warm water then add your water with the yeast and whisk together lightly. Add olive oil, salt, and honey, stir briefly and allow to sit about 5 minutes. Add the all-purpose flour and 1 cup of whole wheat (or gluten free) flour to the yeast mixture. Then, attach the mixer bowl and the dough “hook” attachment to the mixer and mix on a low setting (we use setting #2) for about a minute. Add remaining 1/2 cup flour and mix until the dough comes away from the sides of the mixing bowl and sort of sticks around the dough hook.
Remove dough from bowl and hook and then briefly knead dough on lightly floured surface until smooth and elastic, about a minute or so. Place in an oiled bowl, cover and let rise for 30 to 50 minutes.
Roll out dough to desired size and thickness. Sprinkle with cornmeal and brush with olive oil. Top with desired amount of marinara, tomato sauce or pizza sauce. Sprinkle evenly with different cheeses.
Add toppings of choice. For this pizza we sauté onions until they are caramelized (in about a teaspoon of olive oil in a large nonstick skillet). We let the onions sauté about 5 minutes and then added the chopped bell pepper, sausage and mushroom until they were all softened and slightly browned.
Preheat oven and pizza baking stone (or cookie sheet) at 450ºF. Cook your pizza for about 15 minutes or until the crust is lightly browned.
**For the chicken sausage we like to remove the exterior casing and then slice or crumble the sausage and precook it prior to putting it on the pizza.
Per Serving: 448 Calories; 14g Fat; 18g Protein; 65g Carb; 7g Fiber