2 or 4 Serving
Dinner
Whole Wheat Pizza
with Olives, Tomatoes and Sautéed Escarole
If you’ve ever been tempted to make your own pizza dough from scratch—or if you’ve ever made it—we think you’ll appreciate this take on it. Our version doesn’t have to rise, which cuts down considerably on the time. The trick to any dough is the proper amount of water, so after the first addition be sure add any extra water slowly and work each tablespoon in well. The timing should be spot on, but if you find yourself rushing with the vegetables, you can remove the pizza dough from the oven and let it rest while you finish cooking them.
INGREDIENTS
INSTRUCTIONS
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