Ingredients:

  • 3/4 cup warm water
  • 1 tsp honey
  • 2 1/4 tsp active dry yeast
  • 2 cups whole wheat pastry flour
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 cup tomato puree
  • 8 oz low-moisture mozzarella, shredded
  • 1/4 cup fresh basil leaves
  • 2 cloves garlic, minced
  • 1/2 tsp dried oregano

Instructions:

  1. Combine warm water and honey in a bowl. Sprinkle the yeast on top and whisk gently. Let it sit for 5–10 minutes until a thick, creamy foam forms on the surface.
  2. Stir in the olive oil, salt, and flour. Mix until a shaggy dough forms, then knead on a lightly floured surface for 3–5 minutes until the dough feels smooth and elastic.
  3. Place the dough in a greased bowl, cover, and let rise in a warm spot for 45 minutes.
  4. Preheat your oven to 425°F (218°C). Divide the dough into 4 equal portions.
  5. Roll each piece into a thin oval (about 1/4 inch thick). Place on parchment paper and bake for 5 minutes without toppings to prevent sogginess.
  6. Remove the par-baked crusts. Spread a thin layer of tomato puree, sprinkle with minced garlic and oregano, and top with mozzarella.
  7. Return to the oven for 8–10 minutes until the cheese is bubbling and the edges are a deep golden-brown.
  8. Garnish with fresh basil immediately after removing from the oven.