Whole Wheat Arugula Tomato Pizza (vegetarian)

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Makes 1 large pizza

Recipe:
Pizza Dough:
3 c. whole wheat flour
3 tsp. kosher salt 
2 tbs. olive oil
1 1/4 c. warm water
2 tsp. yeast
2 tbs. honey (or 1 tbs.sugar)

Method:
Pizza Dough:
1. Mix dry ingredients in a large bowl.
2. Mix warm water with yeast and honey. Let sit 5-10 minutes until yeast is proofed. 

3. Mix proofed yeast and olive oil into the dry ingredients.
4. Begin to mix and knead the mixture for 1 minute, adding water if necessary, cover and set aside for 5 minutes
5. Begin to knead the dough again.  Letting the dough sit for this time should make kneading easier.  Knead the dough for a few minutes, until it is a springy, tight ball and looks like this: 

6. Cover dough for an 30 mins or up to overnight. 
7. Pre-heat oven to 450 degrees.
8. Press air out of dough reform a nice ball and let sit another 20-30 min.


Recipe:
Topping:
1/8 c. olive oil
2 cloves minced garlic
1 tomato or 6 grape tomatos diced
1/8 c. capers or diced kalamata olives
1 c. arugula
1/4 c. balsamic glaze or reduced balsamic vinegar
1/2 c. mozzarella
1/2 c. fresh asiago (asiago fresco) 

Method:
Balsamic glaze:
You can buy balsamic glaze or you can make your own.
1. place 1 c. balsamic vinegar in a saucepan.
2. put on med-high heat until reduced to about 1/4 c. Make sure to stir often to keep glaze from sticking to the bottom of the pan.
3. Let cool.


Assembling the Mess:
1. Lay out the pizza dough.
2. drizzle a fine, even layer of olive oil and minced garlic.
2. Spread the cheeses evenly across the surface of the dough.
3. Spread evenly the tomato and capers
4. Place in a 450 degree oven for 10-15 min.
5. Remove pizza from oven and add arugula.  
6. Generously drizzle the balsamic glaze.




ENJOY!