Whole Wheat Caprese Pizza

Whole Wheat Caprese Pizza

The simple Italian salad made from sliced fresh mozzarella, sliced tomatoes and basil leaves – Caprese makes a wonderful pizza topping and is extra pleasuring on a crunchy whole wheat crust.

We often do pizza nights and I love tweaking the crust with spices, cheese and using different flours. My husband has only one request for the crust – it has to be thin and preferably crispy.

The technique I used with this one – pre-baking and freezing the crust and baking straight from the freezer really made the crust crispy from the edges and thin from the bottom, making us both happy with the results!Whole Wheat Caprese Pizza

I’m so happy to share this recipe with you as it’s by far the best wholesome pizza I’ve tasted! Hope you like it 🙂

Whole Wheat Caprese Pizza
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Servings Prep Time
2persons 30minutes
Cook Time Passive Time
15minutes 1hour
Servings Prep Time
2persons 30minutes
Cook Time Passive Time
15minutes 1hour
Whole Wheat Caprese Pizza
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
2persons 30minutes
Cook Time Passive Time
15minutes 1hour
Servings Prep Time
2persons 30minutes
Cook Time Passive Time
15minutes 1hour
Ingredients
  • Whole Wheat Crust
  • 100 mililiters warm water
  • 7.5 grams fresh baker yeast
  • 1/2 tablespoon sugar
  • 180 grams whole wheat flour
  • 1/2 teaspoon salt
  • 1/2 tablespoon olive oil
  • Tomato Sauce
  • 260 grams pureed tomato
  • 1 onion chopped
  • 1 garlic clove minced
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 1 tablespoon oregano
  • 1/2 teaspoon herbal salt
  • 1/2 teaspoon black pepper
  • Toppings
  • 2 tomatoes sliced
  • 4 cherry tomatoes sliced
  • 1 onion sliced
  • 160 grams cheddar cheese graded
  • 2 buffalo mozzarella balls sliced
  • handful basil leaves
  • 2 tablespoons balsamic vinegar
  • crushed black pepper
Servings: persons
Units:
Instructions
  1. In a mixing bowl dissolve yeast in warm water and stir in sugar. Leave to stand for 5 minutes.
  2. In a separate bowl combine flour and salt and add to the yeast mixture gradually while kneading by hand or in a mixer using a dough hook.
  3. Knead until forms a ball leaving the sides of the bowl clean.
  4. Lightly oil the boil and place the dough back in the bowl, cover and leave to rise in warm for an hour.
  5. Meanwhile prepare tomato sauce by heating oil in a small sauce pan over medium heat.
  6. Add onion and garlic in the pan and sauté in hot oil for 2 minutes.
  7. Add the pureed tomato and water and bring to boil.
  8. Season with oregano, salt and pepper and remove from heat.
  9. Preheat oven to 225ºC.
  10. Knead the risen dough on a lightly floured surface and divide into two and roll into two rounds or shape into one large crust.
  11. Spread tomato sauce on the crust and sprinkle cheddar cheese on top.
  12. Place tomato slices and onion rings on top and bake in preheated oven for 15 minutes.
  13. Remove from oven and place mozzarella slices and basil leaves on top, drizzle with balsamic vinegar and sprinkle some black pepper on top.
  14. Enjoy!
Recipe Notes

You can prepare crust in advance and freeze in dough balls, thaw and shape when you want to bake them. To freeze shaped crusts, pre-bake them for 3 minutes in 225ºC, allow to cool and double wrap in plastic wrap before placing in the freezer.

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