Loading...Ingredients
Units Scale
Dough:
- 2–2 1/4 cups (11 to 12 2/3 ounces) bread flour
- 2 cups (11 ounces) whole-wheat flour
- 1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
- 1 1/2 teaspoons salt
- 3 tablespoons olive oil
- 1 1/2 cups warm water (110 degrees)
Sauce:
- 1 (28 ounce) can whole peeled tomatoes, drained, juice reserved
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon salt
Toppings:
- 4 teaspoons olive oil
- 1 onion, halved and sliced thin
- 1 red bell pepper, stemmed, seeded, and sliced into 1/4-inch thick strips
- 4 ounces hot or sweet Italian turkey sausage, removed from its casing
- Salt and pepper
- 3 cups shredded part-skim mozzarella cheese (about 12 ounces)
- 1/4 cup grated Parmesan cheese
Instructions
- Pulse 2 cups of the bread flour, whole-wheat flour, yeast, and salt in a food processor to combine. With the processor running, pour the oil, then the water, through the feed tube and process until a rough ball forms, 30 to 40 seconds.
- Let the dough rest for 2 minutes, then process for 30 seconds longer. If the dough is sticky and clings to the blade, add the remaining ¼ cup bread flour, 1 tablespoon at a time, and pulse to incorporate.
- Turn the dough out onto a lightly floured counter and knead it into a smooth, round ball. Place the dough in a large, lightly greased bowl and cover with greased plastic wrap. Let rise in a warm place until nearly double in size, 1 to 1½ hours, before using.
- Meanwhile, prepare sauce. Pulse the drained tomatoes, oil, garlic, and salt together in a food processer until coarsely ground and no large pieces remain, about 12 pulses. Transfer the mixture to a liquid measuring cup and add the reserved canned tomato juice until the sauce measures 2 cups.
- Adjust an oven rack to the lower-middle position, place a baking stone on the rack, and heat the oven to 500 degrees. Let the baking stone heat for at least 30 minutes (but no longer than 1 hour).
- Meanwhile, heat 2 teaspoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and pepper and cook until softened, about 8 minutes. Stir in the sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Season with salt and pepper to taste and transfer to a bowl.
- Turn the dough out onto a lightly floured surface, divide it into 2 equal pieces, and cover with greased plastic wrap. Working with one piece of dough at a time, press and roll the dough into a 14-inch round flouring the surface as necessary. Transfer the dough to a rimless (or inverted) baking sheet lined with parchment paper and reshape as needed.
- Lightly brush the outer ½-inch edge of the dough with 1 teaspoon more oil. Spread 1 cup of the pizza sauce over the dough, leaving a ½-inch border at the edge. Sprinkle with 1½ cups of the mozzarella, 2 tablespoons of the Parmesan, and half of the sausage mixture.
- Slide the parchment paper and pizza onto the hot baking stone. Bake the pizza until the edges are brown and the cheese is golden in spots, 8 to 13 minutes. (Assemble the second pizza while the first bakes.)
- Remove the pizza from the oven by sliding the parchment paper back onto the baking sheet. Discard the parchment paper and slide the pizza onto a cutting board. Slice the pizza into 8 slices and serve hot. Let the stone reheat for 5 minutes before baking the second pizza.
Nutrition
- Calories: 520
- Sodium: 1140mg
- Fat: 21g
- Saturated Fat: 7g
- Carbohydrates: 64g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 30mg