Recipe courtesy of Bobby Deen
Episode: Sweet & Savory
Print
Total:
24 hr 40 min
Active:
25 min
Yield:
8 servings
Level:
Easy
Total:
24 hr 40 min
Active:
25 min
Yield:
8 servings
Level:
Easy

Ingredients

  • Olive oil spray
  • 1 recipe Whole Wheat Pizza Dough, recipe follows
  • 1/2 cup grated Parmesan
  • 4 large Roma tomatoes, cut into 1/2-inch-thick slices
  • 1 cup caramelized onions
  • 2 tablespoons fresh rosemary, picked from the stem
  • 2 tablespoons torn fresh basil
Part 1:
  • 2 cups white high-gluten flour
  • 1 cup whole-wheat flour
  • 2 tablespoons garlic powder
  • 1 to 1 1/2 tablespoons salt
  • 1 teaspoon yeast
Part 2:
  • 1 cup warm water (96.5 degrees F)
  • 2 tablespoons honey
  • 2 tablespoons oil, plus more for bowl
  • 1 tablespoon brown sugar

Directions

Watch how to make this recipe.

Preheat the oven to 500 degrees F. 

Spray an 18-by-13-inch nonstick cookie sheet with olive oil spray. Gently work the Whole Wheat Pizza Dough until it covers the entire surface of the cookie sheet. 

Top the pizza dough with a thin layer of cheese, tomato slices and caramelized onions. Sprinkle with the remaining cheese and the rosemary. Spray or drizzle lightly with olive oil and place into the oven. Cook the pizza until the tomatoes are wilted and slightly browned and the crust is cooked through, about 10 minutes. Take out of the oven and let cool for 5 minutes before serving. 

Garnish the pizza with basil and serve immediately.

Part 2:

For part 1: Combine the flours, garlic powder, salt and yeast in the mixing bowl of a stand mixer. Attach the hook and mix on slow speed for 2 minutes. 

Meanwhile, for part 2: Whisk together the warm water, honey, oil and brown sugar. Then slowly incorporate part 2 into part 1. After 5 minutes, the dough should be combined enough to adjust the speed from low to medium. The last 2 minutes, put on high speed to finish the kneading process. Stop the mixing. Place in an oiled bowl and cover with plastic wrap. Refrigerate for 24 hours. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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