Multigrain Whole Wheat Pizza with Portabella Mushrooms & Sage:
3 tsp. yeast
1 1⁄2 cups WARM water
3 tbs. olive oil
1 tsp. salt
2 1⁄2 cups white flour
1 cup rolled oats
1 cup bulgar
-1-2 portabella mushroom caps
-4-5 tomatoes, diced and smashed into a chunky sauce consistency
(or bootleg it with pre-made tomato sauce, but do try to avoid the kind with HFCS aka high fructose corn syrup...we are trying to keep this homemade pizza healthy remember!)
-handful of fresh sage
Preheat oven to 425 degrees.
In a large bowl, or using a KitchenAid Stand Mixer with the dough hook, knead all ingredients together until sticky and blended well. If you are mixing with your hands, keep them a little wet to avoid a sticky mess.
Place dough in a large bowl and loosely cover with a dishtowel and let rise until it doubles in size.
You can use it now, or refrigerate it for about a week.
When it is time to makea da pizzah, sprinkle whole wheat dough on your counter and spread the dough out over the flour. Sometimes I do this right on the pizza stone or the baking sheet.
Bake at 425 for 15-20 minutes. If it is your first time making this, check on it frequently. The dough will puff up a bit...ideally your pizza will be nice and fluffy, yet crispy on the bottom.