An easy, healthy, gourmet-like pizza with flavors of summer!
Prep Time 10mins
Cook Time 15mins
Total Time 25mins
For the Dough:
1 1/4cupspelt flourwhole wheat pastry flour would probably work well too, but I have not tried this
1 1/8teaspooninstant or rapid-rise dry yeast
2teaspoonsextra-virgin olive oildivided
For the Pizza Toppings:
3-4slicesof fresh mozzarella
2small tomatoesthinly sliced and set on a paper towel to remove excess juices
3-4basil leavesthinly sliced
3piecesof prosciuttothinly sliced
Put flour, yeast, sugar and salt into bowl of a food processor and pulse once or twice to mix.
Combine 1 teaspoon of oil and 1/2 cup warm water in a small glass measuring cup. With food processor running, slowly pour water mixture through feed tube; process until a ball of dough forms.
Dough should be slightly tacky, but not overly sticky. If necessary add a little flour, one tablespoon at a time and let it run for a little longer.
Oil a medium-size mixing bowl. Form dough into a ball and transfer to bowl, turning dough to coat with oil. Cover bowl with plastic wrap or a clean kitchen towel and place in a warm, draft-free spot until dough doubles in size, about 45-60 minutes.
Once dough has doubled in size, set out on a slightly floured area and push dough down with your fingers. Pick dough up and stretch it out into desired shape.
If you have a pizza stone, place it in the oven while oven is preheating to 425 degrees F. *Place dough on pizza stone or place the dough on a piece of parchment paper, carefully slide the paper with the dough right onto the baking sheet, and add toppings.
Bake for about 15 minutes. Broil on high for the last 1-2 minutes of cooking.
*using a pizza stone will make for a crispier pizza, but don't worry if you don't have one, your pizza will still be delicious.
*estimated total time does not include rise time of 45-60 minutes.