Pizza with Whole Wheat Crust and Veggie Toppings

Pizza is like that one friend who’s always there for you, through thick and thin – except in this case, ‘thick and thin’ refers to your choice of crust. This time around, we’re going with a wholesome whole wheat crust topped with an array of colourful veggies. Less guilt, same great pizza taste – now that’s what I call a fantastic friendship!

Ingredients:

• 1 ball of whole wheat pizza dough (around 500g)
• 200ml low-sodium tomato sauce
• 250g shredded mozzarella
• 2 bell peppers, thinly sliced
• 1 onion, thinly sliced
• 200g fresh mushrooms, sliced
• 100g olives, pitted and sliced
• 2 handfuls of arugula
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your Oven and Prep the Dough: Crank up your oven to its maximum temperature (usually between 230°C to 250°C) – you want it as hot as possible. If you have a pizza stone, stick it in there to preheat as well. On a floured surface, roll out your pizza dough to your desired thickness. Remember, it’ll puff up a bit in the oven, so roll it thinner than you think you need.
2. Prep the Toppings: While your oven’s heating, prepare your veggies. Thinly slice your bell peppers, onions, and mushrooms, and slice your olives. Shred your mozzarella if it’s not already pre-shredded.
3. Assemble the Pizza: Place your rolled-out dough on a piece of parchment paper. Spread the tomato sauce over the dough, leaving a border for the crust. Sprinkle the shredded mozzarella over the sauce, then evenly distribute the bell peppers, onions, mushrooms, and olives over the cheese. Drizzle a bit of olive oil over the top, and season with a little salt and pepper.
4. Bake the Pizza: Carefully transfer the pizza (along with the parchment paper) onto your preheated pizza stone or a baking sheet. Bake for about 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
5. Add the Arugula: After removing the pizza from the oven, let it cool for a few minutes, then top with fresh arugula. The heat from the pizza will slightly wilt the arugula, giving it a nice texture and a peppery kick.
6. Serve: Slice your masterpiece into wedges and serve immediately. After all, as the Italians say, “La pizza non aspetta” – the pizza does not wait!

And there you have it, my friends, a fantastic pizza with a healthy twist. So gather ’round, share a slice, and remember: when it comes to pizza, there’s always room for another piece. Or two. Or three. Enjoy!