Yep, it’s that time again. Pizza Friday. I look forward to this meal all day. Heck, all week! It has sort of become a tradition for me over the past few weeks. A celebration of the weekend to come, because well let’s face it, I adore weekends. Who doesn’t?
But for me, the weekend is really a time to shine. I can spend my time how I want to spend it, I don’t have to worry about work or going to work or being at work. Basically I don’t have to be at work. But even besides that, I get to do things I enjoy doing, the possibilities are endless. And that’s why pizza is the perfect meal for Friday nights. It is my all time, hands down, favorite food. There is such variety, so many sauces, toppings and even crusts to choose from.
This week, I was feeling my standard, half whole wheat/half all-purpose white flour crust, with honey barbeque sauce and TONS of awesome, delicious veggies. And the best thing (well, maybe just a super awesome advantage)… no yeast! So I can come home and whip this recipe up so quick and my pizza is ready!
I hope you enjoy this pizza as much as I did
No Yeast, Half Whole Wheat Crust
Prep Time: 10 minutes
Overall Time: 30-35 minutes
- 3/4 cup whole wheat flour (plus some extra for baking sheet)
- 3/4 cup all-purpose, unbleached flour
- 1 1/2 tsp. baking powder
- 1 tsp. salt
- 1 to 1 1/2 tbsp. corn meal (optional)
- scant 1 tbsp. vegetable oil
- 2/3 to 3/4 cup water
Sauce and Toppings
I didn’t include amounts for the sauce and toppings because this is more of a personal thing. I like a lot of sauce and a lot of toppings on my pizza. But you may not. So, feel free to experiment with amounts (and ingredients!), there are endless possibilities.
- Barbeque sauce
- Mozzarella cheese, shredded
- Parmesan cheese, shredded
- Romano cheese, shredded
- Red onion, thinly sliced
- Broccoli, chopped
- Baby bella mushrooms, thinly sliced
- Banana peppers
- Preheat oven to 400 degrees (Fahrenheit).
- Combine flours, baking powder and salt in a medium-sized bowl. Stir or whisk ingredients together until combined.
- Add oil and a half cup of the water to the dry ingredients and mix together from the bottom up using a fork. If the dough is still a little crumbly slowly add more of the water and keep mixing it up with the fork. It should be soft but it shouldn’t be sticking to your hands when you try to pick it up. If it’s too wet add a little bit more flour. If it’s too dry add a little bit more water. The dough will be ready when you are able to easily form it into a ball.
- Once the dough is ready, form it into a ball and put it on a lightly floured baking sheet. (I also like to put some corn meal on the baking sheet, but it’s optional. Personally, I think it adds a nice little something extra to the crust.) Then knead the dough for a 2 to 3 minutes and either press the dough into a pizza shape or use a lightly floured rolling pin and roll it out. Heck, you can even try flipping the dough in the air and spinning it on one finger if you want! Be bold, be daring, it’s the weekend!
- Place crust in the preheated oven and bake for 5 minutes while you prep any toppings you may want on the pizza.
- Once crust is done pre-baking, remove and spread with barbeque sauce. Then place spinach over the sauce and top with mozzarella cheese. Scatter onion, broccoli, mushrooms and banana peppers evenly across the pizza. Sprinkle parmesan/romano cheese blend over the top. Pop the pizza back in the oven for 15 to 20 minutes (depends on amount of toppings).
- Pizza is done when the cheese is all melted and beginning to brown nicely in some spots. Let cool for a few minutes, slice and enjoy!
Yields one, 10 to 12 inch pizza