In our house almost every Thursday night is pizza night, and it's the hub's night to cook! We make our own crust in large batches, freeze and then pull out what we need on Thursday mornings. Couldn't be easier! We play with toppings each week but the ricotta and mushroom pizza is a go-to.
Whole Wheat Pizza Crust
- 1 1/2 cups warm (115 degrees) water
- 2 packets ( ounce each) active dry yeast
- 1/4 cup olive oil, plus more for bowl
- 2 tablespoons sugar
- 2 teaspoons coarse salt
- 2 cups all-purpose flour (spooned and leveled), plus more for kneading
- 2 cups whole-wheat flour (spooned and leveled)
- Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.
- In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.
- Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into two balls.
- Set balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.
Ricotta and Mushroom Pizza
- 2 teaspoons olive oil, plus more for baking sheets
- 2 ounces Asiago cheese, shredded (1 cup)
- 2/3 cup part-skim ricotta
- 1 package (10 ounces) white mushrooms, trimmed and thinly sliced
- 1 small red onion, halved and thinly sliced
- Coarse salt and ground pepper
- Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush a baking sheet with oil, or for easy cleanup, line with parchment paper then brush with oil. Place pizza dough on baking sheet; brush with oil.
- Sprinkle dough with Asiago, then dollop with ricotta. Sprinkle with mushrooms and onion; season with salt and pepper.
- Bake at 450 for 18-20 minutes.