Description
Simple homemade whole wheat pizza dough without yeast. Top with sweet, savory flavors of butternut squash and sausage.
Ingredients
Scale
- TOPPINGS
- 1/2 large onion, thinly sliced
- 1/2 medium butternut squash, peeled, thinly sliced in 1/8-inch thick slices
- 1/2 tablespoon olive oil
- 1/4 teaspoon Kosher salt
- 1 teaspoon dried oregano
- 3 cloves garlic, thinly sliced
- 2 cooked lean sausage links, thinly sliced
- 1/8 cup green olives
- 2 ounces mozzarella cheese, shredded
- CRUST
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup milk
- 2 1/2 tablespoons olive oil, divided
- Cornmeal
Instructions
- Preheat oven to 425 degrees.
- In a large bowl, toss onion and squash with 1/2 tablespoon oil and salt; scrape onto large sheet pan. Roast for about 15-20 minutes until barely tender.
- While vegetables roast, mix up crust: In a large bowl, mix together flours, baking powder, salt; pour in milk and 2 tablespoons oil and mix until dough leaves the side of the bowl. Gather the dough together with your hands and ‘knead’ right in the bowl about 10 times. Cover bowl and let rest 15 minutes. Roll into a 12-inch circle (flour on counter generally not necessary.)
- Remove vegetables from oven when done and scrape onto a plate. Immediately sprinkle sheet pan with cornmeal. Fold dough circle in half (to make transporting dough to sheet pan easier.) Transport dough onto hot sheet pan and brush with 1/2 tablespoon olive oil; sprinkle with oregano and garlic. Arrange squash around dough in overlapping circular pattern. Top with sausage slices and olives.
- Place in oven and bake about 15 minutes until crust begins to turn golden. Remove pizza from oven and sprinkle with cheese. Bake about 5 minutes more until cheese begins to turn golden.