Whole-wheat pizza

An electric mixer is helpful but not necessary for this whole-wheat pizza dough.

You can double the recipe and use the extra dough to make breadsticks or flatbread. The dough can be refrigerated for up to 24 hours before baking.

To make this plant based, leave out cheese.

Ingredients (Serves 4)

Pizza dough:

1 teaspoon active dry yeast
3/4 cup warm water
3/4 cup whole-wheat flour
2 tablespoons barley flour
2 teaspoons gluten
1 tablespoon oats
1 tablespoon olive oil

Toppings:

2 1/2 cups sliced tomatoes (about 3 tomatoes)
2 1/2 cups chopped raw spinach
1/4 cup chopped fresh basil
1 tablespoon minced fresh oregano (or 1 teaspoon dried)
1 tablespoon minced garlic
5 black olives thinly sliced
1/2 cup crumbled feta cheese

Directions

To make dough, dissolve yeast in warm water, let sit 5 minutes. Mix dry ingredients together. Add oil and water-yeast mixture. Knead for 10-15 minutes for best texture. An electric mixer is helpful, but not necessary.

Let dough rise for a minimum of 1 hour.

Heat oven to 450 F. Roll out dough on floured surface to 1/4-inch thickness. Place dough on baking sheet or pizza peel. Top with tomatoes, spinach, basil, oregano, garlic, sliced olives and crumbled feta cheese. Bake for 10-12 minutes, or until cheese melts and crust is crisp.