Whole Wheat Pizza (With or Without Stuffed Crust)

Kate DeMello's Note:

healthier and delicious!

• Total Time: 1 hrs 10 mins
• Prep Time: 40 mins
• Cook Time: 30 mins

Ingredients:

Serves: 6

Yield: 18.0 slices

• 2 -2 1/2 cups unsifted whole wheat flour
• 1 (1/4 ounce) package quick-rising yeast (about 2 1/4 teaspoons)
• 1 teaspoon sugar
• 1 teaspoon table salt
• 1 tablespoon extra virgin olive oil
• 1 tablespoon honey
• 6 pieces low fat mozzarella string cheese, I use sargento
• 1 1/2 cups pizza sauce (I season up my own plain tomato sauce with basil, oregano and crushed pepper)
• 2 cups KRAFT 2% Milk Shredded Mozzarella Cheese
• 1/2 cup turkey pepperoni, sliced (optional)
• 1/2-1 cup vegetable (optional)

Directions:

1. Combine 1 3/4 cups of the flour, the yeast, sugar, and salt in the bowl of a food processor fitted with the chopping blade. Add honey, 3/4 cup very warm water (120 to 130 F) and the oil; process until a soft dough forms. Add as much of the remaining flour, 1/4 cup at time, as necessary to make the dough manageable.
2. Shape the dough in a ball and place in an oiled bowl, turning so an oiled surface is up. Cover and let rise in a warm place until double in size, about 35 minutes.
3. Working in batches, on a lightly oiled surface, roll each piece of dough 1/16 inch thick.
4. Place in baking pan.
5. place the string cheese along the edges of the crust and fold over, making sure the dough seals over the cheese.
6. Ladle on the pizza sauce and bake for 10-15 min in a 425 degree oven, until the crust just begins to golden.
7. take the pizza out and add shredded cheese and pepperoni or other toppings, if desired.
8. bake again until cheese is melty and crust is browned, about 15 minutes.