Summertime Vegan Farmer's Pizza

By Alexandra Dawson
September 7, 2013
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Serves: 4

  • 2.75 cups bread flour
  • 1 cup whole wheat flour
  • 2.5 teaspoons active dry yeast
  • .75 teaspoons salt
  • .75 teaspoons granulated sugar
  • 1.5 cups water, warm
  • .75 cups pizza sauce
  • 1 ear corn, kernels removed from cob
  • 1 zucchini, sliced into thin medallions
  • 2 heirloom tomatoes, cubed
  • 1 cup arugula
  1. In a medium bowl, whisk together flour, yeast, salt, sugar, and water. Using a wooden spoon, work the mixture together until fully incorporated.
  2. Cover the dough with plastic wrap and a towel. Let rise at room temperature for 2 hours [will double in size!].
  3. After 2 hours, remove dough from bowl and place on a nonstick rimmed baking sheet [or oil well if prone to sticking]. Stretch and press the dough out into a flat rectangle.
  4. Place a rack in the upper third of the oven and preheat oven to 500 degrees F.
  5. Top pizza with sauce and toppings [except arugula!!].
  6. Bake for 30-35 minutes or until crust is completely cooked through and a bit charred. Remove from oven and cover in fresh arugula, eat up!!

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