- Prep Time
- 10 mins
- Cooking Time
- 1 h
- Total Time
- 1 h 50 m
- Serves
- 6
Ingredients
- Dough:
- 1 tsp
- active dry yeast
- 5 mL
- 1/2 tsp
- sugar
- 2 mL
- 1/2 tsp
- salt
- 2 mL
- 4 tsp
- olive oil, divided
- 20 mL
- 1 1/2 cups
- whole wheat flour
- 375 mL
- 2 tbsp
- ground flax seed
- 30 mL
- Toppings:
- 2 tbsp + 1 tsp
- olive oil, divided
- 30 mL + 5 mL
- 1 pkg
- mini bella mushrooms, sliced
- 227 g
- 2 tsp
- minced garlic
- 10 mL
- 1/4 tsp
- salt
- 1 mL
- 1 pinch
- fresh ground pepper
- 1 cup
- Italian-style cheese blend
- 250 mL
- 1/2 pkg
- goat cheese
- 60 g
- 1 cup
- fresh baby arugula
- 250 mL
Method
- Step 1
- Add the sugar to 1/2 cup (125 mL) warm water, stirring to dissolve.
- Step 2
- Add the yeast, stir to blend and let sit for 5 minutes or until frothy, then add oil.
- Step 3
- Measure flour, salt and ground flax seed in a large bowl, stir to blend, then add sugar, water and yeast mixture; stir to make soft, slightly sticky dough.
- Step 4
- Knead until elastic and very smooth.
- Step 5
- Transfer to an oiled bowl, turning to coat dough on all sides. Cover with plastic wrap and let stand in warm draft-free place until doubled in size, approx. 1 hour.
- Step 6
- Punch the dough down and wrap in plastic or use immediately.
- Step 7
- Pre-heat oven to 450°F (260°C). Roll or pat the dough out to a 12 inch (30 cm) circle on a clean, floured surface and transfer to a baking sheet.
- Step 8
- Heat a skillet over medium high heat. Add 1 tbsp olive oil, garlic and mushrooms and sauté until soft, approx. 7 minutes. Season with salt and pepper.
- Step 9
- Brush dough with remaining olive oil, sprinkle with shredded cheese, mushroom mixture and goat cheese.
- Step 10
- Bake for 20 minutes until crust is crispy and golden. Top with fresh arugula and drizzle with olive oil to serve.
Nutritional Facts Per Serving
- Nutrition Description:
- 1/6 of the pizza
- Calories:
- 280
- Fat:
- 14 g
- Saturated Fat:
- 5 g
- Carbs:
- 27 g
- Fibre:
- 4 g
- Cholesterol:
- 20 mg
- Protein:
- 12 g
- Sodium:
- 410 mg