Veggie Pizza On Whole Wheat Crust

Photo: flickr user KellyK

Ingredients

1 1/2 cups all-purpose flour

1/2 teaspoon sugar

1 pkg. Rapid Rise Yeast

1 tablespoon vegetable oil

1/2 cup whole wheat flour

1/2 teaspoon salt

3/4 cup water

Pam vegetable oil spray

2 cups Ragu 100%% Natural Pizza Sauce

1 cup julienne-cut carrots

1 cup sliced fresh/canned mushrooms

2 tablespoons oregano

1/2 cup grated Parmesan cheese

1 lg. bunch fresh broccoli, chopped

1 cup diced green or red bell pepper

1 cup chopped onion

4 cups shredded part-skim Mozzarella cheese

Preparation

In large bowl combine 3/4 cup all-purpose flour, salt, sugar and yeast; blend well. In small saucepan or microwave, heat water and oil until very warm (120-130 degrees); add to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. Stir in 1/2 cup whole wheat flour and 1/4 cup all-purpose flour to form a stiff dough.

On floured surface, knead in 1/4 to 1/2 cup all-purpose flour until dough is smooth and elastic, about 3-5 minutes. Place dough in bowl; cover with cloth towel. Let rise in warm place (80-85 degrees) until light and doubled in size, about 45 minutes.

Punch down dough several times to remove all air bubbles. Divide in half. Press each half into 12-inch pizza pan (that has been sprayed with Pam). Let rise 15-30 minutes.

Spread 1 cup pizza sauce over each crust. Arrange 1/2 of the broccoli, carrots, bell pepper, mushrooms, onion and oregano (in that order) over the sauce of each pizza crust. Sprinkle 1/2 of the Mozzarella and 1/2 of the Parmesan cheese over each pizza. Bake at 400 degrees for 20-30 minutes or until crust is deep golden brown. Yield: two 12-inch pizzas.