Cheesy, easy pizza

Steve and I love to make pizza at home, but we're always struggling to get the crust "just right." We prefer whole wheat for health reasons, but 100% whole wheat pizza crust tends to fall flat. A basic white crust is great, and there's no question of its ability to puff up beautifully in the oven, but it's not the healthiest alternative. Last night, I think I unlocked the secret of a great semi-whole wheat pizza crust that delivers the best of both worlds.

I topped my pizza off (above) with roasted garlic, sundried tomato and basil chicken sausage, part skim mozzarella, fresh basil and a drizzle of olive oil (Steve also added fresh mushrooms and onion to his) - phenomenal! Honestly beats out ordering out pizza any day of the week, because not only was it tasty, I didn't feel full, fat, 'n guilty afterwards.

Perfectly Puffy Wheat Pizza Dough

by Lazy Susin

1-2 cups whole wheat flour
1 cup all purpose flour
1 tsp salt
1 tsp sugar
1 package rapid-rise yeast
1 tbsp honey
2 tbsp olive oil
1 cup 100 deg. water
coarse cornmeal
toppings for pizza

Add 1 cup whole wheat flour and 1 cup all purpose flour, salt and sugar to large mixing bowl. Mix together.

Add yeast to warm water, stir with a fork and let yeast proof. Add yeast mixture, honey, and olive oil to dry ingredients. Either mix by hand (with hands or spatula) or using stand mixture with dough hook. If sticky add 1/2-1 cup whole wheat flour as needed. If mixing by hand knead lightly on a floured surface. If using dough hook, dough is ready when it comes away from the side of the mixing bowl.
Cover with a dishtowel in a warm spot and let rise for 45 minutes-hour in a bowl lightly greased with olive oil. Divide into two parts. If making up a day ahead of time do not allow dough to rise. Place dough into a well-oiled Ziploc bag and place in fridge (can divide into two parts if making 2 pizzas).

If refrigerating overnight, remove dough from fridge about an hour before planning to bake and place in oiled bowls and allow to rise in a warm place.

Whichever method you are doing, after about an hour of rising time the dough is ready to go. Each half makes approximately a 12" pizza. Stretch out onto a pizza pan or sheet pan that has been generously sprinkled with coarse cornmeal.

Bake each crust at 450 degrees for about 5 minutes. Remove from oven and add toppings and return to oven and bake for another 8-10 minutes, until crust is brown and toppings are fully cooked and cheese is starting to brown up.

Cut and enjoy!