I love pizza. Who doesn’t? When I began baking bread this year, pizza dough was one of the more intimidating chapters for me. I really thought it would be too much work. However, a couple of months ago when my brother was visiting, he fixed pizza from scratch that was a good bit of work, but a lot more fun to make and eat.
Even in my bread baking cookbook, there were several different options for pizza crust. After reviewing all the crust options, I decided to make a European peasant dough because it used a blend of all-purpose, whole wheat and rye flour. I love whole wheat, but I’ve had my fair share of bland whole wheat crust. So, this recipe seemed to incorporate enough flavors to make it tasty.
I wanted to create a crispy, somewhat fancy pizza, so I opted for something a little non-traditional. For the toppings I went with sun-dried tomatoes instead of a sauce, fontina cheese over mozzarella, sautéed cremini and shiitake mushrooms and arugula. I did the dough a few days before and pulled together the pizza for a laid back Thursday evening at home. It was so delicious, and not too hard to make. I will definitely do this again soon. Feel free to share ideas for different toppings.