Whole Wheat Pepperoni Pizzas Recipe

Ingredients

• 1-2/3 cups water
• 2 tablespoons Crisco® Extra Virgin Olive Oil or Canola Oil
• 2 tablespoons sugar
• 2 tablespoons nonfat dry milk powder
• 1 teaspoon salt
• 1 teaspoon lemon juice
• 2-1/2 cups bread flour
• 2 cups whole wheat flour
• 2 teaspoons active dry yeast
• TOPPINGS:
• 4 teaspoons Crisco® Extra Virgin Olive Oil or Canola Oil
• 1 can (15 ounces) pizza sauce
• 2 teaspoons dried oregano
• 4 cups (16 ounces) shredded part-skim mozzarella cheese
• 2 ounces turkey pepperoni, diced
• 1/4 cup grated Parmesan cheese
• 2/3 cup chopped onion
• 2/3 cup chopped green pepper

Directions

• In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Divide dough in half. Cover and let stand for 10 minutes.
• Roll into two 14-in. circles. Transfer to two 14-in. pizza pans coated with cooking spray. Spread oil over each crust. Top with the pizza sauce, oregano, mozzarella cheese, pepperoni, Parmesan cheese, onion and green pepper. Bake at 450° for 15-20 minutes or until crust is golden brown. Yield: 2 pizzas.

Whole Wheat Pepperoni Pizzas published in Light & Tasty February/March 2004, p39