Wheat Rye Pizza

Gross, right?

That's what I would think if Nate hadn't made it for me years ago after tweaking a recipe I brought home from work.  It actually tastes really good and I think it's relatively healthy.  :)

Crust:

1 C. whole wheat flour
1 C. white flour
1/2 C. rye flour (if you don't have rye go ahead and just use white or wheat flour)
1 tsp. salt
1/2 tsp. sugar
1 tsp. yeast
3/4 C. water
1 tsp. olive oil

Sauce:
1 can unsalted diced tomatoes, drained  (I recommend petite diced tomatoes)
1 diced onion
2/3 tsp. dried basil
2/3 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. oregano

Toppings of your choice.

To make:

Preheat the oven to 375 degrees.  Coat a pan with cooking spray.

In a bowl combine the flours and rye, sugar, salt, and yeast.

Add the water and oil and work the dough.  Add more water or flour as needed.  Today I had to add probably an additional 1/4 C. of water to the dough.  I guess it depends on how dry things are when and where you cook!

Cover the dough and let it rise as you prep the sauce.  (At least 10 minutes)

Combine the tomatoes, diced onion, basil, black pepper, and garlic powder.*

Stretch the dough.  Spread the tomato mixture on top to for a sauce of sorts.  Then top with cheese and whatever other toppings you like.  Cook for about 20 minutes.

This pizza is a great way to serve up garden veggies.  Last year we actually used tomatoes from our garden instead of canned diced tomatoes.  Very yummy!


*In the past we've always left the diced tomatoes diced.  However, tonight I made this recipe and my diced tomatoes were not petite, they were just normal diced tomatoes.  So I decided to puree them in the blender with about 3/4 of the chopped onion. Oh my.  I preferred the sauce this way instead of the pieces of tomato.  You'll have to try both methods to decide which way you like best, but I'll probably be pureeing mine in the future!