Sometimes you just need pizza.
You know what I’m saying?
Yes, I realize my last blog post was also a pizza recipe. But what can I say, I’m outta control. I guess I should have said, sometimes you just need pizza twice in one week.
One pizza made with a delicious flaxseed crust and the other a delicious, yet more indulgent whole wheat crust. Both incredible, it just depends on what you’re feeling.
I was feeling real pizza.
I needed a fluffy, doughy, slightly crunchy, whole wheat crust topped with heavenly fontina, savory garlic and sweet roasted peppers.
This pizza definitely didn’t disappoint.
And you can’t even see the spinach under all that cheese. Whoopsies.
Whole Wheat Roasted Red and Yellow Pepper Pizza
recipe slightly adapted from How Sweet It Is
Whole Wheat Pizza Dough
2 1/4 tsp active dry yeast
3/4 cup warm water
1 cup whole wheat flour
3/4 cup all-purpose flour
1 Tbsp honey
1/2 Tbsp olive oil
1/2 tsp salt
Combine yeast and warm water in the bowl of an electric mixer. Allow to sit until bubbly, 5-10 minutes. To this mixture add both flours, honey, olive oil and salt. Using a dough hook, combine all ingredients for 3 minutes on a low speed and then for 5 minutes over a medium-high speed. If dough seems too sticky, add flour to the dough 1 Tbsp at a time.
Brush a second bowl with olive oil and place round dough ball into bowl, turning over once so dough gets evenly coated with oil. Loosely cover with a damp cloth. Allow to rise in a warm, dry place for 1 1/2 to 2 hours.
2 Tbsp olive oil, separated
2 shallots, diced
2 bell peppers (use red, orange, or yellow)
2 garlic cloves, finely minced
1 cup fresh spinach, loosely packed
6 ounces fontina cheese, freshly grated
2 ounces romano cheese, freshly grated
For Roasted Peppers:
Turn on the oven broiler. Remove the stems and seeds from the bell peppers. Slice the pepper into large strips, getting 5 strips from every bell pepper. Arrange peppers on a baking sheet skin side up. Place pepper in the oven until skin are black and charred. This will take 8-12 minutes depending on your broiler. Remove peppers from the oven and using a fork/kitchen tongs, immediately place them into a Ziploc bag. Seal the bag and allow the peppers to steam for 25 minutes.
Once peppers are finished steaming, peel off and discard the charred skins. Thinly slice roasted peppers. Set aside.
Heat 1 Tbsp oil over medium heat in a small saucepan. Add shallots and cook, stirring frequently until softened. Pour into a bowl and set aside.
Preheat oven to 400 degrees.
Once dough is finished rising, press dough into desired shape and brush with olive oil and sprinkle with minced garlic. Top with 4 ounces fontina cheese, roasted bell peppers, spinach, and shallots. Top with remaining fontina cheese and sprinkle with romano cheese.
Bake for 20-25 minutes, or until cheese is bubbling and crust is golden brown.