Keep it easy: Roll the dough out on parchment paper, and place the paper right on the hot pizza stone.
2 cups warm water (100 to 110 degrees fahrenheit)
3 1/2 teaspoons dry yeast
2 teaspoons sugar
2 tablespoons olive oil
1 1/2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
23.75 ounces white whole-wheat flour (about 5 cups)
1 pint cherry tomatoes, halved
1 tablespoon canola oil, divided
3/4 cup part-skim ricotta cheese
3 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh mint
2 tablespoons 1% low-fat milk
1 garlic clove, grated
2 medium zucchini, shaved (about 2 cups)
2 ounces feta cheese, crumbled (1/2 cup)
Est. added sugars 1g
How to Make It
Place first 3 ingredients in a stand mixer fitted with the dough hook, and let stand 5 minutes. Stir in olive oil, 1 1/4 teaspoons salt, and black pepper. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour to bowl; beat at low speed just until combined. Cover; let stand 20 minutes. Uncover; beat at medium-low speed 8 minutes. Turn dough out onto a work surface. Knead 1 minute; form into a ball. Place in a bowl coated with cooking spray; turn to coat. Cover and let rise in a warm place (85°) about 1 hour. Punch dough down. Divide into 3 portions. Wrap 2 portions in plastic wrap; reserve for Shrimp Panzanella and Broccoli, Cheddar, and Ranch Chicken Calzones. Cover remaining dough portion; let rise 30 minutes.
Place a pizza stone or baking sheet in oven. Preheat oven to 500°.
Combine tomatoes and 1 1/2 teaspoons canola oil on a foil-lined baking sheet. Bake at 500° for 7 minutes.
Roll dough portion into a 13-inch circle on a large piece of parchment paper; pierce well with a fork. Place on preheated stone; bake at 500° for 4 minutes. Combine remaining 1/4 teaspoon salt, ricotta, basil, mint, milk, and garlic; spread over dough, leaving a 1/2-inch border. Combine zucchini with remaining 1 1/2 teaspoons canola oil; arrange on pizza. Top pizza with feta. Bake at 500° for 10 minutes. Top with tomatoes; bake at 500° for 4 minutes. Cut into 8 wedges.
After reading the reviews, I cheated and used purchased pizza dough from New Seasons. I thought it came out just ok. Hubby, surprisingly, liked it more than I did. Adding red pepper flakes really helped. I will make this again but it isn't my favorite CL pizza recipe.
I spent a good amount of time on this recipe, and can honestly say it was wasted. The crust is just awful, too dense and hard. I anticipated it would be heavier than average with the whole wheat flour, but it was not edible. The toppings were good, albeit the mint was overpowering. We threw the whole thing away and ordered pizza.
The dough used for this recipe was terrible (it's the same dough that is used for the Shrimp Panzanella and Broccoli, Cheddar and Ranch Chicken Calzones). I knew it would be sturdier than normal pizza dough because of the white whole wheat flour but this was way too dense. The croutons I made for the panzanella with the reserved portion of the dough were rock hard and almost inedible. I make some sort of homemade pizza dough a couple times a month so I'm pretty confident I didn't mess it up. The ricotta and veggie topping was really good though - light and flavorful, with a good balance of textures. If I were to make this again I'd use my standard pizza dough recipe instead, but all the same toppings as the recipe. Or maybe swap out 1/2 of the white whole wheat flour for regular all purpose flour to lighten up the texture.