Onions, peppers and pecans top this easy to make whole wheat crust.
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1 (1/4-ounce) package quick-rise active dry yeast
3/4 cup warm water , (105 to 115°F)
1 teaspoon sugar
1 teaspoon olive or vegetable oil
1 cup all-purpose flour
1 cup whole wheat flour
1/4 teaspoon salt
1 large white onion, quartered, thinly sliced
2 medium green or red bell peppers, chopped
1/3 cup toasted pecans
1 1/2 teaspoons dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
3 ounces (3/4 cup) shredded mozzarella cheese
Heat oven to 450°F. Spray 15x10x1-inch baking pan with no-stick cooking spray; set aside.
Dissolve yeast in warm water in large bowl; stir in sugar and 1 teaspoon oil. Gradually stir in flour, whole wheat flour and salt to make soft dough. Turn dough onto lightly floured surface; knead 10 to 15 times. Roll out to 16x11-inch rectangle. Place into prepared pan; press dough 1/2 inch up sides of pan. Set aside.
Heat 1 teaspoon oil in 10-inch nonstick skillet; add onion. Cook over medium heat, stirring often, 10-12 minutes or until soft and golden. Stir in green peppers; continue cooking 2-3 minutes or until crisply tender. Stir in pecans, thyme, salt and pepper. Spread vegetable mixture over crust; bake 15 minutes. Remove from oven; sprinkle with cheese. Continue baking 5-7 minutes or until cheese is melted and crust is lightly browned. Cut into pieces.
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