- 4
Ingredients
- 1 package yeast
- 1/4 cup warm water
- 1 teaspoon agave nectar
- 2 tablespoons olive oil
- 2 teaspoons sale
- 2 cups (skim) milk
- 2 1/2 cups whole wheat flour
- 2 1/1 to 3 1/2 cups unbleached white flour
- 1 large red onion
- 1 jar tomato sauce
- 1 large ball fresh mozzerella
Preparation
Step 1
1. Dissolve the yeast in water in a large mixing bowl. Dough can be mixed by hand or an electirc mixed fitted with a dough hook.)
Add the agave nextar, olive oil, salt and milk and blend, then mix in whole wheat flour. Add 2 1/2 cups white flour and mix, using only as much additional flour as needed to form smooth dough. Turn onto a lightly floured surface and knead until it forms a springy ball. Place dough in a bowl coated lightly with olive oil and cover with a tea towel. Set in warm place to rise, about one hour.
2. While dough is rising, slice onion into very thin strips and saute slowely in olive oil until soft and golden grown. Set aside.
3. After and hour, punch down dough and cut in half with a sharp knife. Wrap one half tightly in plastic and freeze for later use.
4. Preheat oven to 400 degrees. Cover a nonstick baking sheet with a thin layer of oilive oil. Stretch the dough into a flattish oval, then roll it out to fit the pan and bake crust about 10 minutes, until top is dry and starting to brown.
5. While the crust is baking, slice mozzerella into strips. Remove pan from oven, top crust with a thin layer of tomato sauce, and covver entire surface with mozzarella strips. Add a layer of caramelized onions.
6. Bake pizza for 12 to 15 minutes until the mozzerella is melted and the crust is golden brown.