I have tried making homemade pizza with vegetable crusts of all sorts but I had never made a regular one out of flour before. I figured this would be a good start although I'm not sure how normal it is as I made it with root beer. It was a fun and adventuress recipe to make that tickled the taste buds!
While this recipe is good on its own, I highly recommend having a fig infused Balsamic vinegar. A double barrel balsamic would probably work as well. You can also substitute regular or no alcoholic beer for this recipe too. The original recipe can be found on the Taste of Home.
Ingredients: (for 1 10" pizza)
- 1 1/2 cups White Whole Wheat Flour
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/4 tsp each dried Basil, Oregano & Parsley
- 3/4 cup Root Beer more if needed
Toppings
- 2 tsp Olive Oil
- 1 Garlic clove minced
- 2 cups Italian cheese shredded
- 2 cups Spinach
- 7 ounces Artichoke Hearts drained and chopped
- 1 medium Tomato chopped
- 2 tablespoons fresh Basil sliced
- Fig Balsamic Vinegar
Cooking:
1. Preheat oven 425°
2. Mix flour, baking powder, salt and herbs and add root beer stirring slowly until moistened.
3. Knead dough on a floured surfaced 6-8 times until ready, press to fit a 10" or 12" baking sheet
4. Bake ~8 minutes until slightly brown on the edges
5. Mix oil and garlic and spread onto crust; sprinkle with cheese; layer with spinach,, artichokes and tomatoes and the rest of the cheese
6. Bake again for another 8 - 10 minutes
7. Sprinkle with fresh basil and fig balsamic vinegar
8. Cut into eighths and serve
9. Enjoy!
*290 calories/slice if cut into 6 pieces; 275 calories/ slice if cut into 8 pieces
Comments