Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil
A nutty, robust alternative to classic white crust pizza
Why This Recipe Works
The nuttiness of whole-wheat dough stands up beautifully to a robust garlic-infused oil. Using three cheeses provides a balance of melt, tang, and salt that standard white flour crusts can sometimes overshadow.
Instructions
Adjust the oven rack to the upper-middle position and place a baking stone on it. Heat the oven to 500Β°F and allow the stone to warm for at least 30 minutes to ensure a crisp bottom crust.
Combine the olive oil, garlic, and red pepper flakes in a small saucepan. Cook over medium-low heat until the garlic is fragrant and just beginning to sizzle, about 3 minutes, then remove from the heat to cool slightly.
Stretch or roll the dough on a lightly floured piece of parchment paper into a 12-inch circle. The parchment makes it easier to transfer the pizza to the hot stone without the dough sticking or tearing.
Brush the garlic oil evenly over the surface of the dough, leaving a 1-inch border around the edge. Sprinkle the mozzarella, fontina, and parmesan evenly over the oil.
Slide the parchment and pizza onto the hot stone. Bake until the crust is well-browned and the cheese is bubbly and beginning to brown in spots, 8 to 12 minutes.
Transfer the pizza to a wire rack and let it rest for 5 minutes so the cheese sets. Sprinkle with the fresh basil and serve hot.
π½οΈ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate leftovers for up to 2 days; reheat in a 350Β°F oven until the crust is crisp.