Margherita Pizza + Wheat Crust

I LOVE pizza! I also know what it does to my body when we have it delivered. This is the perfect compromise to enjoy pizza while keeping nutrition clean. It is also an added perk that I can involve the kids in making this recipe! My daughter loves rolling out the pizza dough and they both 'ooooo' and 'ahhh' as they watch the ball of crust dough rise...don't worry, it's a quick-rise recipe and absolutely amazing!

For the Crust: 
crust adapted from The Fit Housewife

Ingredients:

• 1 cup all purpose flour
• 1/2 cup whole wheat flour
• 2 Tbsp chia seeds or flax 
• 2 1/4 tsp quick rise yeast (1-1/4 oz packet)
• 1/2 tsp salt
• 2/3 cup warm water
• 2 tsp extra virgin olive oil
• 2 tsp honey or agave

Directions:

1. In a medium bowl, combine the flours, chia/flax, yeast, and salt. Mix together with a wooden spoon.
2. Using a liquid measuring cup, measure the warm water. Then, stir in the olive oil and honey. Pour wet mixture over dry ingredients and stir with a wooden spoon to form a ball. Turn dough out onto a lightly floured surface. Knead for 2 minutes. Spray the bowl with olive oil spray and place dough in bowl. Cover with plastic wrap and let dough rise in a warm place until double in size, about 20 minutes. Meanwhile, spray a pizza pan with olive oil spray and set aside. You may also use a pizza stone and no oil is needed. Preheat oven to 425F.
3. When dough has risen, place ball on a lightly floured surface. Using a rolling pin, roll dough into a 12-inch circle. Transfer dough to your prepared pizza pan. Bake in oven for 5 minutes. Remove from oven and add toppings.

For the Pizza:

Ingredients:

• 1 small jar or tube of prepared pesto sauce
• 3 small roma tomatoes, sliced
• 8 oz fresh mozzarella cheese, sliced (from cheese log)
• 8 oz shredded mozzarella

Directions:

1. Once the crust has baked for 5 minutes, begin adding toppings. Cover crust with pesto sauce, leaving a 1-inch perimeter of crust. 
2. Sprinkle 4 ounces of shredded mozzarella over pesto. Top with sliced tomatoes and sliced fresh mozzarella. Top with remaining shredded cheese.
3. Bake in oven for 10-12 minutes or until cheese is melted. Remove, cool, slice, and serve!