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Whole Wheat and Honey Bagel Dough Vegetarian Pizzas


A crisp, slightly sweet, nutty, whole-wheat bagel dough makes a fine mini-pizza base. If you prefer, just bake the pizza rounds plain, just brushed with oil and serve warm, with homemade or store-bought hummus. Pizza Bagel Dough 2 cups warm water 5 teaspoons dry yeast 2 tablespoons oil 3 tablespoons honey 2 1/2 teaspoons salt 3 cups white whole-wheat or regular whole-wheat flour 2-4 cups unbleached white bread flour Topping Olive oil Mozzarella cheese Slices of chevre Crushed canned plum tomatoes Salt, pepper, oregano, garlic power or crushed garlic Fresh basil leaves Olives, optional


In a large bowl or mixing bowl of an electric mixer, whisk together the water and yeast to dissolve yeast about 1-2 minutes. Quickly stir in oil, honey, salt, the whole-wheat flour and some of the white flour. Mix, and then knead, adding in as much additional white bread flour as required to make a stiff dough. Knead 8-12 minutes. Form into a mass in the bowl; insert bowl in a large plastic bag, sealing lightly and let rise 30 minutes. Gently deflate the dough and divide into 8-10 portions. Let dough rest 15 minutes before rolling or gently stretching out into 8-10 inch pizzas. Line two baking sheets with parchment paper. Place dough rounds on prepared baking sheet. Drizzle each pizza lightly with olive oil, dust with salt, pepper, and then disperse a handful of crushed tomatoes on each portion. Top with some of both types of cheese. Dust with salt, pepper, garlic powder or crushed garlic, and fresh basil leaves. Let pizzas rest or rise about 25 minutes. Preheat oven to 425 F. Bake pizzas until nicely browned around edges, about 12-16 minutes. Makes 8-10 small pizzas or 3-4 10 inch ones Recipe by Marcy Golmdan: Kosher Cuisine with Marcy Goldman

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