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Heirloom Tomato Pizza
Author: Jackie
Ingredients
  • 1 cup warm water
  • 2 ¼ teaspoons instant yeast
  • 1 cup whole wheat flour , plus more for rolling
  • 1 ¼ cup all purpose flour
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • ½ teaspoon salt
  • 1 cup ricotta
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon fresh or dry oregano
  • 1 tablespoon fresh chopped basil
  • 3 medium sized heirloom tomatoes , thinly sliced
  • 1 tablespoon chopped basil
  • Drizzled olive oil
  • Flaked Sea Salt
  • Freshly ground pepper
Instructions
  1. In the bowl of your electric mixer or food processor fitted with a dough hook, add warm water and instant yeast and allow to bloom (become frothy) for about 5 minutes.
  2. Once yeast has bloomed, add remaining ingredients and mix on medium low speed until dough is smooth and no longer sticking to the side.
  3. Generously grease a large bowl with oil or non stick cooking spray.
  4. Place dough in bowl and cover with a damp cloth and set in a dark corner of your kitchen.
  5. Let dough double in size, about 30 minutes.
  6. Preheat oven to 400 degrees.
  7. Once dough has doubled in size, punch down.
  8. Sprinkle whole wheat flour on a large, clean surface and roll dough out into a round 1 inch thick circle.
  9. Place on a lined cookie sheet or pizza pan and puncture wholes all over the pizza with a fork.
  10. Bake for 15 minutes or until it has slightly browned.
  11. Allow pizza to cool for about 10 minutes before adding toppings.
  12. Mix salt, pepper, garlic powder, oregano and basil with ricotta.
  13. Spread over cooled pizza crust.
  14. Cover ricotta with sliced tomatoes, drizzle with olive oil and sprinkle with flaked sea salt and ground pepper.
  15. Enjoy the taste of summer!