Crust: 2 cups whole wheat flour 1 cup all-purpose flour 3/4 tsp. salt 1 T. instant yeast 1-1/3 cups warm water 2 T. olive oil Toppings: 1 cup pizza sauce 8 oz. part-skim mozzarella 1/2 lb. venison sausage, browned 1/2 cup canned mushrooms 8 black olives chopped 1/3 cup sundried tomatoes (opt.) 21 pepperoni slices 1 cup chopped onion 1/4 tsp. butter (opt.) 1/4 tsp. sugar (opt.)
For the crust. In a bowl, combine dry ingredients. Add water and stir with a spoon. It it is a little dry, add a little more. Drizzle with 1 T. of the olive oil. Mix in lightly with your hands. Cover bowl and let rise for 1 hour. Place remaining 1 T. olive oil on a large 15" pizza pan. Spread around to cover bottom of pan with your hands. Dump dough into the middle of the pan and use your greasy hands to pat into place. Let rise for 20 minutes. Meanwhile preheat oven to 450. Set your rack on the lowest setting. Prepare your toppings. Stir fry the onions with the butter and sugar over high heat until carmelized if desired. After dough has set for the 20 minutes, pre-bake the crust for about 13 minutes or until bottom is lightly browned. Remove from oven and spread on the pizza sauce. Sprinkle with most of the mozzarella, saving a little for the top. Sprinkle on sausage, mushrooms, olives, onions and sun-dried tomatoes if desired. Sprinkle on the rest of the cheese. Place pepperoni slices on top. Bake for another 12 minutes or so until done. Cut into 12 slices.
Number of Servings: 12
Recipe submitted by SparkPeople user LRUSSELLFAMILY.