Rye Pizza with Grilled Vegetables

The bag of rye flour beckoned me.  It worked so well with my lovely Swedish flatbread and it is much higher in protein and fiber than all-purpose flour, so how would it perform in a pizza dough?  An hour and a half later I had my answer.  The crust is chewy, grainy, and dense.  It has flavor and intensity, and offers a healthier alternative to weeknight pizzas.  I topped this inaugural model with leftover grilled vegetables; zucchini, mushrooms, eggplant, tomatoes, and lots and lots of peppers (chili and sweet).

Rye Pizza Crust
Make 2 very thin crusts or one thick

2 1/4 teaspoons active dry yeast (one package)
2 teaspoons honey 
2/3 cup warm water
2/3 cups rye flour
1/2 cup white all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1 tablespoon olive oil

Combine yeast, honey, and water in small bowl and allow yeast to rise, about 5 minutes.  Add foamy yeast mixture to flours and salt; knead or process until a soft but grainy dough forms.  Roll ball of dough in bowl with olive oil; cover and allow to rise to double.

Roll or press onto baking pan and continue with pizza recipe.


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