It’s extremely hard for me to convince James that a meat-free meal can still be satisfying and taste good. I think I may have at least partially convinced him with this pizza. I literally loaded the pizza with veggies of all sorts, and I encourage you to use whatever you like. If you need topping ideas, I used:
red bell pepper
green bell pepper
and of course…
Whole Wheat Pizza Dough (makes 2-12 inch thin crust pizzas)
1 1/2 cups warm water
1 tsp sugar
1 Tbs active dry yeast (not rapid rising)
1 Tbs olive oil
1 tsp salt
2 cups whole wheat flour
1 1/2 cups all purpose flour, plus more for surface dusting
In a large bowl, dissolve sugar in the warm water. Sprinkle the yeast over the water and gently stir. Let sit until foamy, about 10 minutes.
Add olive oil, salt and wheat flour into the yeast mixture. Mix well. Add 1 cup of all purpose flour and until well incorporated. Sprinkle the remaining 1/2 cup of flour on a clean, dry surface. Work the dough on the floured surface, until all flour is incorporated. Knead dough for 8-10 minutes, until tacky.
Place dough in a lightly oiled bowl and cover with a clean kitchen towel. Let rise for 30-45 minutes, until doubled in size. Punch down dough and split into two separate parts. Cover again with a clean kitchen towel and let rise for another 20-30 minutes.
Preheat oven to 400F.
At this point you can freeze half of the dough if you only want to make one pizza. Roll out dough into a 12-inch circle and transfer to a pizza pan. Bake dough (without toppings) for 5 minutes.
Add sauce and toppings and bake again for 20 minutes, until golden brown and vegetables are tender.
Recipe from AllRecipes