We ate out with some friends a couple of weeks ago, and had a pizza with a whole wheat crust. I usually use some whole wheat pastry flour and some regular all-purpose flour in my crusts, and now I remember why I use the pastry whole wheat type.
The pizza pictured is made from about three quarters regular whole wheat and one quarter all-purpose flour. It was good enough, but a little too much on the “overly healthy” side for our tastes.
As with just about any pizza, it’s pretty hard to make a bad one when you start with three kinds of cheese, and branch out to include mushrooms, red peppers, onion, olives, spinach, pepperoni and Italian sausage! How can you go wrong? This was totally delish! (And there is still half left for a lunch later in the week!)