The Wild Flours Bloomin Pizza
Discover the magic of homemade pizza with *The Wild Flours Bloomin' Pizza*, a rustic and flavorful feast that celebrates the art of handcrafted dough and fresh, vibrant toppings. This recipe stands out with its unique blend of all-purpose, whole wheat, and spelt flour, creating a crust that’s both hearty and tender, perfect for soaking in rich pizza sauce and gooey mozzarella cheese. Topped with a garden symphony of fresh basil leaves, juicy cherry tomatoes, earthy mushrooms, and crisp red onion, this pizza is a colorful and nutritious delight, customizable with a dash of crushed red pepper flakes for extra zest. Ideal for a cozy dinner or entertaining guests, this recipe combines easy-to-follow techniques with gourmet appeal, yielding a pizza that’s as fun to make as it is to eat. Whether you’re a seasoned chef or a curious beginner, this 90-minute culinary adventure will leave you with a rustic masterpiece that’s undeniably Instagram-worthy.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Whole wheat flour
- 0.5 cup Spelt flour
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Granulated sugar
- 1 teaspoon Salt
- 1.25 cups Warm water
- 3 tablespoons Olive oil
- 0.75 cup Pizza sauce
- 1.5 cups Shredded mozzarella cheese
- 10 leaves Fresh basil leaves
- 8 each Cherry tomatoes
- 0.5 cup Sliced mushrooms
- 0.25 cup Red onion (thinly sliced)
- 0.5 teaspoon Crushed red pepper flakes (optional)
Instructions
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and spelt flour. Mix thoroughly.
In a small bowl, dissolve the active dry yeast and sugar in warm water (100-110°F). Let it sit for 5-10 minutes until frothy.
Add the yeast mixture and olive oil to the flour mixture. Stir until the dough starts to come together.
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
Punch down the risen dough, then divide it into two equal portions for two smaller pizzas or keep it whole for one large pizza.
Roll out the dough on a floured surface to your desired thickness and shape. Transfer it to a sheet of parchment paper for easier handling.
Spread pizza sauce evenly over the dough, leaving a small border around the edges.
Sprinkle shredded mozzarella cheese over the sauce, then arrange fresh basil leaves, halved cherry tomatoes, sliced mushrooms, and red onion on top.
Optionally, sprinkle crushed red pepper flakes for a bit of heat.
Carefully transfer the parchment paper with the pizza onto the preheated pizza stone or baking sheet.
Bake in the oven for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly.
Remove from the oven, allow to cool for a couple of minutes, then slice and serve!
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1043 mg | 45% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 6.4 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 600 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
