INGREDIENTS:
Whole Wheat Pizza Dough
1 Tablespoon Sugar
1 ½ cups Water, warm 110°F
1 Tablespoon Dry active yeast
1 Tablespoon Olive oil
1 teaspoon Salt
2 cups Whole wheat flour
1 ½ cups All-purpose flour
Fig Pizza Toppings
1 cup Onions, julienned, and caramelized
1 cup Fresh figs, quartered
3 cups Spinach, fresh
1 cup Crimini mushrooms
½ cup Monterey jack cheese
¼ cup Feta cheese
1 Tablespoon Turkey bacon
2 Tablespoons Balsamic reduction for top of pizza.
PREPARATION:
- Dilute sugar into warm water.
- Add the yeast. It is important to make sure the water is not over 110°F or it will kill the yeast. The yeast will foam a little, which is normal
- Then add salt and olive oil to the water-yeast mixture.
- In mixing bowl, place both flours.
- With dough hook attached to mixer, turn mixer to medium speed.
- Add water and yeast mixture slowly.
- Mix dough until all the flour has been scraped from the sides. It’s important to not over work your dough.
- Once the dough is ready, sprinkle a little extra flour on a clean work surface and roll dough out on counter.
- Place dough in lightly sprayed bowl and cover with dish towel.
- Allow to rise for about 1 to 1 ½ hours, in a warm area. Over the stove is usually a good area, or place on your door step if it’s warm outside.
Serves: 10 slices
Calories: 210 per slice
Fiber: 4 grams
Carbohydrates: 22 grams
Sodium: 187 milligrams
Protein: 4 grams
