Ingredients
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2 cups Water
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3½ tsp dry Yeast
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2 tsp Sugar
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2 Tbsp Olive Oil
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1½ tsp Kosher Salt
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1 tsp freshly ground Black Pepper
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23.75 oz white whole- Wheat Flour
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Cooking spray
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1 pint cherry Tomatoes
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1 Tbsp Canola Oil
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¾ cup part-skim Ricotta Cheese
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3 Tbsp finely chopped fresh Basil
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2 Tbsp finely chopped fresh Mint
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2 Tbsp 1% low-fat Milk
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1 Garlic
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2 medium Zucchini
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2 oz Feta Cheese
Directions
Steps
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1
Done
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Place first 3 ingredients in a stand mixer fitted with the dough hook, and let stand 5 minutes. Stir in olive oil, 1¼ teaspoons salt, and black pepper. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour to bowl; beat at low speed just until combined. Cover; let stand 20 minutes. Uncover; beat at medium-low speed 8 minutes. Turn dough out onto a work surface. Knead 1 minute; form into a ball. Place in a bowl coated with cooking spray; turn to coat. Cover and let rise in a warm place (85°F) about 1 hour. Punch dough down. Divide into 3 portions. Wrap 2 portions in plastic wrap; store in the refrigerator or freezer for another use. Cover remaining dough portion; let rise 30 minutes. |
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2
Done
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Place a pizza stone or baking sheet in oven. Preheat oven to 500°F. |
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3
Done
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Combine tomatoes and 1½ teaspoons canola oil on a foil-lined baking sheet. Bake at 500°F for 7 minutes. |
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4
Done
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Roll dough portion into a 13-inch circle on a large piece of parchment paper; pierce well with a fork. Place on preheated stone; bake at 500°F for 4 minutes. Combine remaining ¼ teaspoon salt, ricotta, basil, mint, milk, and garlic; spread over dough, leaving a ½-inch border. Combine zucchini with remaining 1½ teaspoons canola oil; arrange on pizza. Top pizza with feta. Bake at 500°F for 10 minutes. Top with tomatoes; bake at 500° for 4 minutes. Cut into 8 wedges. |
