Recipe:
1. Mix together the yeast and warm water and let it sit for 10 minutes.
2. Place the 3 cups of flour, salt and sugar in a mixing bowl (or food processor, if you are using), add the yeast and knead until you have smooth dough.
3. Cover the dough with cling wrap and leave it in a warm place for at least 2-3 hours to proof. You can, also, refrigerate the dough, and keep it there for a few days until you need it. The pizza dough tastes better if it have been fermented slowly for longer time.
4. Shape the dough in a ball and stretch it with a rolling pin over the whole wheat flour.
5. Spread 3 spoons of pesto sauce over the pizza, apply the other toppings and the crumbled feta cheese, and sprinkle lightly with mozzarella on top.
6. Since the Mediterranean Pizza does not rely on the mozzarella cheese for its taste, you don't need to use a lot of it.
7. Bake the pizza in a preheated oven at 400 F for about 12 minutes, if possible, over a preheated pizza stone.
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