Whole Wheat Veggie Pizza
2 1/2 cups whole wheat flour, plus more for dusting
2 1/4 tsp. active dry yeast
3/4 tsp. Kosher salt
1 cup warm water
1 TB olive oil
1 TB sugar
black olives, sliced
green bell pepper, diced
In small bowl, combine water, 1 tsp. sugar and yeast. Let sit for 5 minutes.
In large bowl or stand mixer, add 2 cups flour, salt and remaining sugar. Make a well in the center of flour, add yeast mixture and olive olive.
Stir with paddle attachment or spoon until dough comes together. Knead with dough hook or by hand for 3-5 minutes. Add remaining flour in 1 TB increments, just until dough starts to pull away from bowl.
Shape in ball and place in lightly greased bowl, cover and let rise 1 hour.
Roll out on lightly floured pizza stone. Let rest 10 minutes.
Top with pizza sauce, parmesan cheese, mozzarella cheese, mushrooms, black olives, onion, green bell peppers, more mozzarella and another sprinkle of parmesan.
Bake 500 degrees for 10 minutes, or until golden brown. Let pizza rest for 10 minutes, cut in slices and serve.
Recipe adapted from: Tablespoon.com