Veggie pizza wheels
Crusty homemade pizza gets a new look in these bite-sized pizza wheels loaded with garden veggies.
On a recent trip to Manhattan, I stopped in at a cafe for breakfast. As I ordered my broccoli spinach omelet, I eyed the hot, crusty pizzas coming out of the oven longingly – but my narrow mind couldn’t fathom eating pizza for breakfast. I craved pizza for days after that, but it had to be top notch, fresh, cheesy, loaded with veggies, and made with whole wheat dough.
Lucky for me I found this awesome recipe for pizza wheels in the Family Table cookbook, and adapted it to suit my needs. Added whole grain flour, spinach and mushrooms, and it was the perfect custom pizza for yours truly. Baking it into pizza wheels just made it that much easier to bring the leftovers to work the next day, where I (generously) shared with my grateful coworkers!
- 1 tablespoon dry yeast
- 1 tablespoon sugar
- 1 cup warm water
- 2 1/2 cup white whole wheat flour
- 1 teaspoon salt
- 2 cups marinara
- 8 ounces shredded cheddar and mozzarella cheese
- 1 cup baby spinach leaves
- 2 large mushrooms, thinly sliced
Place pizza stone in oven, and preheat to 375°. Line two baking sheets with parchment paper.
Mix yeast, sugar and warm water until dissolved. Add flour and salt, and mix until smooth. Cover dough and allow to rise for 15-20 minutes.
Divide dough into two equal pieces. Roll out each piece to roughly 1/2 inch thick rectangle, and coat with marinara. Sprinkle with cheese, baby spinach, and mushroom slices.
Roll up lengthwise, and slice into 12 pieces. Lay cut side up on baking sheet, and allow to rise in warm spot for about 15 minutes.
Bake for approximately 12-15 minutes (check bottoms for doneness).
Related Topics: Vegetarian