For the dough: 3 cups white flour,
1 portion dry yeast,
1 cup warm water,
1 teaspoon salt,
1 teaspoon sugar,
1/2 cup whole wheat flour,
1 teaspoon vegetable oil. Toppings: 3 tbsp. pesto sauce,
1 cup shredded mozzarella cheese,
2 oz. goat cheese,
1/4 red onion, sliced,
1/4 cup diced red peppers,
1/4 cup green olives,
Recipe: Mix the yeast with a cup of warm water and let it sit for 10 minutes. Place the 3 cups of flour, salt, sugar and oil in a mixing bowl and add the yeast. Knead, adding as much water as needed until you have elastic and smooth dough. Cover the dough with plastic wrap and leave it in a warm place for 25 minutes to proof. Roll the the dough into a round pizza shape with a rolling pin over the whole wheat flour, to prevent it from sticking. Dust a pizza pan with some of the flour and place the dough on it. Apply the pesto sauce with a spoon and top the pizza with the other ingredients. Spread a little more cheese away from the center of the pizza, because during baking the melted cheese tend to slide towards the center. Bake the pizza in a preheated oven at 450 F until the crust is golden and crunchy.
If you want the buttom of the pizza to be more crunchy, you can remove the pizza pan halfway through the baking, and finish the pizza directly on the oven rack.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.