Here is yet another yummy Pizza we’ve made. We really like the wheat and white crust recipes. We used the wheat recipe for this pizza.

Mozzarella, Tomato & Pesto Pizza

White Pizza Crust

Proofing Yeast:

*1 cup warm Water
*1 tablespoon Dry Active Yeast
*2 teaspoon Sugar, food for the yeast

In a small bowl add the above ingredients, let sit until bubbly.
Whisk together:

*1/2 teaspoon Salt
*1 teaspoon Garlic Powder
*2 cups Bread Flour, more if needed

Add:

*1 tablespoon Extra Light Olive Oil

Combine the above ingredients and knead into a soft ball. Roll out soft ball dough into a circle, until right size for your pizza pan. I used an extra-large pizza Pan. I like to use a pizza pan that has holes in the bottom and spray well with cooking spray. (You can also use a very small amount of corn meal on the bottom of pizza pan to help with sticking. )

Note: Fold over the edge of the pizza if you like a thick Crust.
Bake the pizza crust at 500*F for 5 minutes, then remove pizza crust from the oven adding the toppings and bake another 10 minutes.

Wheat Pizza Crust

Proofing Yeast:

*2 tablespoons Honey
*1 1/2 cups Warm Water
*1 tablespoon active Dry Yeast

Dissolve Honey in warm water and add the dry yeast and let rise until bubbly.

Add dry ingredients along with:

*1 teaspoon Salt
*1 tablespoon Light Olive Oil

Dry Ingredients:

*2 cups Whole Wheat Flour
*1 1/2 Cups All-Purpose Flour
*1 teaspoon garlic Powder
*1 teaspoon dry Oregano
*1 teaspoon dry Italian Seasoning

Knead together all the above ingredients for about 10 minutes or until dough becomes smooth and elastic. Cover dough in a greased bowl and let rise for an hour or until double in bulk.

After rising divide dough into two balls and roll out two thin crusts or make one extra-large crust.

I used an extra-large pizza Pan. I like to use a pizza pan that has holes in the bottom and spray well with cooking spray. (You can also use a very small amount of corn meal on the bottom of pizza pan to help with sticking. )

Note: Fold over the edge of the pizza if you like a thick Crust.
Bake the pizza crust at 500*F for 3 minutes, then remove pizza crust from the oven lowering the temperature to 425*F. And add the toppings to partially cooked crust and bake another 8-10 minutes or until crust is golden brown.

Pizza Crust Recipe adapted from taste better from scratch

Pizza Toppings:

*1/2-1 cup Pesto of your choice, I used homemade frozen pesto see Here
*1/2-1 cup halved Cherry or Grape tomatoes
*2 cups shredded Mozzarella Cheese

Layer toppings on partially cooked pizza crust and finish baking.

Enjoy!

Jessica and Lindy