Tuesday, March 9, 2010

Whole Wheat Pesto Pizza

This dough works great as pizza dough or homemade tortillas. I usually 2 two pizzas, and then make tortillas for a second dinner and fill them with whatever we have around...

Whole Wheat Pesto Pizza

What you Need:

Whole Wheat Pizza Dough (recipe follows)

1 can of artichoke hearts, drained

1 box frozen spinach, thawed. Squeeze as much water out as possible

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

large handful of thinly sliced olives

thinly sliced button or baby portabello mushrooms

store bought or homemade basil pesto, or pesto of choice

fresh basil to granish (optional)

nutritional yest (optional)

Whole Wheat pizza Dough:
1 1/2 Tablespoons yeast

1/2 cup warm water (not too hot)

2 Tablespoons raw turbinado sugar, agave, or sweetener of choice

add the yeast, water and sugar together. let the mixture get very foamy. Then add...

2 cups warm water

2 tsp. sea salt

1/2 cup olive oil

mix together. Then start adding in slowly...

4 cups whole wheat flour.Add more flour if needed, until mixture is still a little wet, but able to roll out and work with. Let the mixture rest for at least 10 minutes. This dough will make about 4 rectangle (cookie sheet sized, so if you only want to make 2 you can refrigerate the extra)

To Make:

Preheat your oven to 450 degrees. Lightly sprinkle cornmeal on a cookie sheet. On a floured surface roll out your dough in to a rectangle slightly smaller than your cookie sheet. Place dough onto baking sheet and spread lightly with your pesto. next place a little spinach on, then layer the rest of your veggies after that. Sprinkle the top of pizza with a little salt, and pepper. Bake for about 22 minutes or until the dough is lightly browned.

If you want to add a little "cheesy" type flavor to the pizza, you can lightly sprinkle your slice with a little nutritional yeast flakes (available at health food stores) and this will also up your b vitamins! Or just eat it plain as it is. Top with a granish of basil.

On a side note:
This pizza dough also makes awesome tortillas. I usually make 2 baking sheet sized pizzas out of this recipe, and use the rest of the dough for homemade tortillas. To make tortillas, heat a griddle to very hot. Roll out your dough into size of tortilla desired. Then heat tortilla on griddle, flipping every minute or so until browned. Store in refrigerator.


  1. Wow this looks delicious! My mom and I are making a pesto pizza tomorrow. I'm sure its not as healthy as yours. But we try haha

  2. This is so what's for dinner tonight!!! Although gotta say I'm a slacker so I will probably not make my dough.... :( Your amazing I'm so excited to try this out!

  3. In the dough ingredients you mention "1/2 olive oil". I am wondering what the missing measurement is! Tablespoon?

  4. Wendy- Its actually 1/2 cup olive oil. I updated the recipe. :) I know that sounds like a lot, but it does make 4 whole pizzas, so it comes out to only 2 Tbsp. Olive oil per pizza. Thanks so much for the heads up on the missing measurement!!! Appreciated!