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Mexican Whole Wheat Pizza




Source of Recipe


Internet


List of Ingredients




You can use 1 package refrigerated pizza crust dough for this recipe. But I love my herbed whole wheat crust so much better.
For the dough:
1 cup water (105-115 degrees)
1 package active dry yeast
1 tsp sugar
1 1/2-2 cups flour
1 cup whole wheat flour
2 Tbsp olive oil
salt and pepper
1/2 tsp chili powder
For the topping:
1/2 cup salsa
1 cup fresh or frozen corn kernels
1 can chopped green chilies, drained
4 ounces cooked chorizo (you can substitute turkey sausage if you are watching fat grams)
4 ounces shredded Monterey Jack cheese
1 small can sliced black olives
1/4 cup chopped cilantro


Recipe



In a small bowl, combine the warm water with the yeast and the sugar. Allow the yeast to rest 5 minutes, or until it becomes foamy. In a bowl, combine the flours. Make a well in the center and pour in yeast mixture with oil, salt, and pepper. Gradually stir until dough comes together into a ball. On a lightly flour surface, knead chopped cilantro into dough and continue kneading dough about 8 minutes. Place in a lightly oiled bowl, cover, and let rise 30 to 60 minutes or until doubled. Punch air out of dough and place on a floured surface. Cover and let rest for 15 minutes. Roll out to 15"x10"; place on a lightly oiled baking sheet or pizza stone. Press chili powder lightly on edge of dough. Preheat oven to 425 degrees. Spread a layer of salsa over dough, then scatter corn, chilies, and cooked chorizo on top.
Sprinkle with the shredded cheese. Scatter olives on top. Bake 10-20 minutes or until the crust is golden brown and the cheese is melted.