Ingredients
1 package (1/4 ounce) active dry yeast3/4 cup warm water (110° to 115°)1 teaspoon olive oil1/2 teaspoon sugar1/2 cup whole wheat flour1/2 teaspoon salt1-1/2 cups all-purpose flourTOPPINGS:1 tablespoon olive oil1 cup sliced fresh mushrooms1/4 cup chopped onion4 garlic cloves, minced3 cups broccoli florets2 tablespoons water1/2 cup pizza sauce4 plum tomatoes, sliced1/4 cup chopped fresh basil1-1/2 cups shredded part-skim mozzarella cheese1/3 cup shredded Parmesan cheese
Preparation
In a bowl, dissolve yeast in warm water. Add oil and sugar; mix well. Combine whole wheat flour and salt; stir into yeast mixture until smooth. Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 425°.
Punch down dough; press onto a 12-in. pizza pan coated with cooking spray. Prick dough several times with a fork. Bake until edges are light golden brown, 10-12 minutes.
In a nonstick skillet, heat oil over medium-high heat; saute mushrooms, onion and garlic until tender. Place broccoli and water in a microwave-safe bowl; microwave, covered, on high until broccoli is crisp-tender, about 2 minutes. Drain well.
Spread pizza sauce over crust. Top with mushroom mixture, tomatoes, broccoli, basil and cheeses. Bake until crust is golden brown and cheese is melted, 12-14 minutes.
