1 cup King Arthur Unbleached All-Purpose Flour
½ cup King Arthur Whole Wheat Flour (white or traditional)
1 (¼-ounce) package quick-rising yeast
¼ teaspoon salt
½ – ⅔ cup hot water (120-130°F)
1 tablespoon olive oil
1 teaspoon honey
½ teaspoon dried oregano
½ cup very thinly sliced green bell pepper
3 ounces sweet Italian chicken sausage (about 1 link), thinly sliced
2 ounces Cabot Sharp Lite75 Cheddar, grated (about ½ cup)
1 ounce Cabot Extra Sharp Cheddar, grated (about ¼ cup)
½ cup low-sodium marinara sauce
To make dough:
COMBINE all-purpose flour, whole wheat flour, yeast and salt in a food processor; pulse until combined.
COMBINE ½ cup hot water, oil and honey in a measuring cup; while processor is running, add to dry ingredients until mixture forms soft sticky ball; add 1 to 2 more tablespoons water or flour if dough is too wet or too dry. Process for 1 minute to knead.
TURN out onto floured work surface and cover with plastic wrap. Let stand for 10 to 20 minutes to rise.
To assemble and bake pizza:
PLACE rack in lower third of oven and preheat oven to 500°F or highest oven temperature. Coat large baking sheet with cooking spray.
ROLL dough out into approximate 13-inch circle; transfer to baking sheet. Crumble oregano over dough. Top with peppers and sausage, then sprinkle with cheeses. With spoon, drizzle marinara sauce over top.
BAKE pizza until bottom is crisp and golden, 10 to 15 minutes.
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