Rustic Whole Wheat Veggie Pizza
"Indulge in a guilt-free slice of artisanal comfort where nutrient-rich whole grains meet a vibrant garden of oven-roasted flavors."
Instructions
In a large mixing bowl, combine the whole wheat flour, yeast, warm water, olive oil, salt, and sugar. Stir until a soft dough forms, then knead on a lightly floured surface for about 10 minutes, until smooth and elastic.
Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
Preheat the oven to 400°F (204°C). Roll out the risen dough into a 14-inch circle and place it on a pizza pan. Lightly prick the surface with a fork to prevent bubbling.
Bake the crust for 12–15 minutes, until lightly golden but not fully cooked.
While the crust bakes, bring a small amount of water to a boil in a skillet. Add the sliced bell peppers and cook for 2–3 minutes until slightly tender. Drain well.
Remove the crust from the oven and spread the tomato sauce evenly over the surface. Sprinkle with mozzarella cheese, then evenly distribute the mushrooms, bell peppers, and black olives. Finish with dried oregano and dried basil.
Return the pizza to the oven and bake for another 10–15 minutes, until the cheese is fully melted and lightly browned.
Remove from the oven, garnish with fresh basil leaves, slice, and serve warm.