1 medium zucchini, sliced 1/16 inch thick (about 8 ounces)
Kosher salt
Cooking spray
One 1-pound ball 100% Whole-Wheat Pizza Dough (recipe follows)
White whole-wheat flour, for work surface
1 cup shredded part-skim mozzarella
1 pint ripe cherry tomatoes, halved
8 pitted kalamata olives, quartered lengthwise
1/4 cup crumbled feta
2 teaspoons extra-virgin olive oil
8 basil leaves, torn
100% Whole-Wheat Pizza Dough-
3/4 cup plus 2 tablespoons warm water (100 to 110 degrees F)
1 teaspoon honey or agave syrup
1 teaspoon active dry yeast
2 cups white whole-wheat flour, plus more for kneading
Kosher salt, 1 tablespoon extra-virgin olive oil
Instructions
Set a pizza stone or baking sheet on the bottom
rack of the oven and preheat to 500 degrees F.
Toss the zucchini with 1/4 teaspoon salt in a
medium bowl and let sit.
Spray the bottom of a 9-by-13-inch metal pan
with cooking spray. Place the dough on a
lightly floured surface and start pressing it
into a rectangular shape. Transfer the dough to
the prepared pan and press it evenly all the
way to the edges. Place the pan on the hot
pizza stone and partially bake for about 10
minutes. The bottom should be lightly golden
brown and crisp.
Remove the pan from the oven. Sprinkle the
crust with the mozzarella in an even layer.
Pat-dry the zucchini and shingle the rounds in
a single layer over the mozzarella. Spray the
cherry tomatoes with cooking spray and toss
with 1/4 teaspoon salt in a small bowl, then
top the zucchini layer with the tomatoes,
olives and feta. Drizzle all over with the
olive oil.
Return the pizza to the oven and bake until the
bottom is deep golden brown and the cherry
tomatoes have wilted, 18 to 20 minutes,
Top with torn basil leaves. Cut into 8 squares.
100% Whole-Wheat Pizza Dough-
Stir together the warm water, honey and yeast
in a measuring cup or small bowl. Let sit until
a small layer of foam develops at the top, 3 to
5 minutes. (If this doesn't happen, discard and
try again with new yeast.)
Whisk the flour and 1/2 teaspoon salt together
in a medium bowl. Add the foamy yeast mixture
and olive oil and mix together with a stiff
rubber spatula. Form the dough into a uniform
ball in the center of the bowl. Be sure to
scrape and use any dough stuck to the sides.
The dough will be very sticky at this stage.
Cover the bowl tightly with plastic wrap and
keep in a warm place until the dough has
doubled in size, about 2 hours.
Lightly dust a baking sheet with flour.
Sprinkle a generous amount of flour on a clean,
dry work surface. Scrape the dough onto the
floured surface and knead for a couple of
minutes, working in just enough flour to make
the dough less sticky but still moist to the
touch. Form the dough into 1, 2 or 4 balls, for
large, medium and small pizzas. Place the dough
ball(s) on the prepared baking sheet. Cover
loosely with plastic wrap or a dish towel and
let rest for 30 minutes. The dough can then be
shaped and cooked as desired or wrapped well
and frozen for up to 1 month. Thaw frozen dough
at room temperature, shape and cook as desired.
Originally Submitted
7/31/2017
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