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Fresh Tomato & Basil Pizza

Fresh Tomato & Basil Pizza

Servings: 8
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Servings 8 servings

Ingredients
  

WHOLE WHEAT PIZZA CRUST:

  • ¾ Cup plus 2 Tablespoons warm water
  • 1 teaspoon of agave syrup
  • 1 teaspoon dry, active yeast
  • 2 Cups Whole-Wheat Flour, plus more for kneading (or substitute your favorite gluten free flour)
  • Kosher salt (to taste)
  • 1 Tablespoon extra-virgin olive oil

PIZZA SAUCE:

  • 1 Tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 gloves garlic, minced
  • 2 cans (28 oz.) whole tomatoes, drained and chopped
  • 3 Tablespoons tomato paste
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

TOPPINGS:

Instructions
 

WHOLE WHEAT PIZZA CRUST:

  • Mix the warm water, agave and yeast together in a small bowl. Let sit until a small layer of foam develops at the top, 3-5 minutes.
  • Whisk the flour and salt together in a medium bowl. Add the yeast mixture and olive oil, then mix together.
  • Form the dough into a ball in the center of the bowl. Cover tightly with plastic wrap and keep in a warm place until the dough doubles in size, about 2 hours.
  • Lightly dust a baking sheet with flour. Sprinkle flour on a clean, dry work surface. Place the dough onto the floured surface and knead for a couple of minutes, until the dough is less sticky, but still moist to the touch.
  • Form the dough into a ball. Place the ball on the baking sheet. Cover loosely with plastic wrap and let rest for 30 minutes before shaping into a round or rectangle.

PIZZA SAUCE:

  • Heat the olive oil over medium heat and add the onion and cook until soft.
  • Add the garlic and cook for 2 minutes before adding the rest of the ingredients.
  • Cook, uncovered until thickened for about 30 minutes. Add salt and pepper to taste.

TOPPINGS:

  • Spread pizza sauce over the pizza dough and then the shreds over the sauce. Bake at 450 degrees for 10-15 minutes.
  • After removing from the oven, sprinkle the grated topping and fresh basil over the top of the pizza.
    Recipe by: GO VEGGIE