Ingredients

DOUGH:

2 medium garlic cloves, crushed

2 tablespoons olive oil

1 package yeast

1 1/2 cups warm water

2 1/4 cups unbleached flour

1 3/4 cups whole wheat flour

1 1/2 teaspoons salt

20 fresh sage leaves, roughly chopped

Toppings:

4 tablespoons olive oil

1 can pizza sauce

12 ounces mozzarella cheese, shredded

12 ounces roasted red peppers, chopped

6 ounces canned mushroom, sliced

6 ounces canned olives, sliced

1 tablespoon oregano

2 tablespoons basil

1 onion, chopped

Preparation

  1. Warm the garlic cloves in the olive oil over low heat until the garlic begins to brown. Discard the garlic and let the oil cool. (Or do like I do, and use about a tablespoon of minced garlic, and don’t discard it after infusing the oil.)

  2. While the olive oil cools, sprinkle the yeast into the water and let proof for 10 minutes. Then add the cooled olive oil. Stir in the salt, whole wheat flour, about 1 1/2 cups of the white flour and herbs and mix well. Continue to add white flour until it seems doughy enough to knead. Knead by hand, working in more white flour as needed, for 6 to 8 minutes.

  3. Let rise in bowl 45 minutes.

  4. Defrost cheese

  5. Slow cook onions - if used

  6. Preheat oven to 450 degrees

  7. Roll out dough to make two pizzas. Coat lightly with olive oil. Spread pizza sauce. Sprinkle mozzarella cheese. Add desired toppings. Sprinkle with seasonings

  8. Bake 12-15 minutes at 450 degrees.