Honey Wheat Pizza

My friend Julie brought me over a slice of homemade pizza a while back, I had to get the recipe because it was so good! I love making pizza, but I've never made honey wheat pizza dough, the dough is sweeter and chewier. This is supposed to be the recipe that California Pizza Kitchen uses . She brought me over a piece of veggie pizza with alfredo sauce. It's one of my favorite pizza's now, I like to put broccoli, red pepper and red onions on it. Then top with mozzarella. BBQ chicken pizza is good on with this dough too.

Here's the recipe: (Julie told me to times this recipe by 6, then it gives you enough dough to freeze or to have 3-4 pizzas) I wasn't sure how dough would be with freezing it, but it still turns out really good. It's nice to just be able to pull out a some dough and let it defrost, it makes a quick easy dinner.

HONEY WHEAT PIZZA DOUGH

1 teaspoon yeast

1/2 cup plus 1 teaspoon warm water

1 cup bread flour

1/2 cup whole wheat flour

5 teaspoons honey

1 teaspoon salt

4 teaspoons extra virgin olive oil (1 teaspoon of oil leave remaining to coat the dough while it rises)

1. Dissolve the yeast in the water and set aside for 5-10 minutes. Be sure water is not too hot.

2. Once yeast has risen, add flour gradually, honey, salt, oil. You want dough to be smooth and elastic. I've learned that when making dough is that if the recipe calls for a certain amount of flour, you don't have to use it all. Just watch and feel the texture of the dough, you might need less flour or more.

3. Lightly oil the ball with olive oil and place in large bowl and seal with clear food wrap. Set aside at room temperature until doubled in size.

4. Roll dough out and add your favorite toppings. Sprinkle cornmeal on baking pan or pizza stone.

5. Bake at 400-425 for 15-20 minutes. (Just check the bottom of pizza to make sure it's golden brown)