- 1 (.25 ounce) package active dry yeast
- 3/4 cup warm water (110 degrees F to 115 degrees F)
- 1 teaspoon olive oil
- 1/2 teaspoon sugar
- 1/2 cup whole wheat flour
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- TOPPINGS:
- 3 cups broccoli florets
- 1 cup sliced fresh mushrooms
- 1/4 cup chopped onion
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 1/2 cup pizza sauce
- 4 plum tomatoes, sliced lengthwise
- 1/4 cup chopped fresh basil
- 1 1/2 cups shredded part-skim mozzarella cheese
- 1/3 cup shredded Parmesan cheese
- 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 nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
- Punch dough down. Press onto the bottom and 1 in. up the sides of a 12-in. pizza pan coated with nonstick cooking spray. Prick dough several times with a fork. Bake at 425 degrees F for 6-8 minutes.
- Place broccoli in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-6 minutes or until crisp-tender. Transfer broccoli to a colander. Rinse with cold water; drain and set aside.
- In a nonstick skillet, saute mushrooms, onion and garlic in oil until mushrooms are tender. Spread pizza sauce over crust. Top with mushroom mixture, tomatoes, broccoli, basil and cheeses. Bake at 425 degrees F for 12-14 minutes or until crust is golden and cheese is melted.