Seeded Whole Wheat Pizza with Garlic Scape Pesto, Zucchini and Corn
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Makes: 6 servings
 
I always make pizza dough using a scale. While I have never had an issue with this dough, I find yeast to be temperamental enough that I do not want to create a possible issue by measuring with cups.

I have made this dough completely with white flour, but usually whole wheat and with everything from 100 grams of whole wheat flour, like I did here, up to 185 grams. I'm sure there is science that says otherwise, but I've found that as long as I get to 375 grams combined between whole wheat flour and all-purpose flour, I'm OK.

I love the texture from the millet and the flax seed, but if it's not for you, leave it out. I've made it without them and it's been fine.

Lastly, in the garlic scape pesto post, I mentioned that you can up the oil if you prefer a more traditional pesto. If you have done that, I advise using less (it will cover the pizza more like a sauce) and know that the final pizza will be more oily than with the pesto as written in the recipe.
What you'll need
  • Whole Wheat, Millet & Flax Pizza Dough*
  • 2 tablespoons millet seeds
  • 100 grams whole wheat flour
  • 275 grams all-purpose flour
  • 2 tablespoons ground flax seeds
  • 1½ teaspoons kosher salt
  • heaping ½ teaspoon active dry yeast
  • 1¼ cups (or more) room temperature water
  • Garlic Scape Pesto Pizza with Corn & Zucchini
  • Proofed Whole Wheat, Millet and Flax Pizza Dough
  • 1 large zucchini (about 12 ounces), sliced into ¼-inch slices
  • 2 teaspoons olive oil or olive oil cooking spray
  • ½ cup Garlic Scape & Hemp Seed Pesto
  • 8 ounces low-moisture mozzarella cheese, torn into small pieces
  • 1 cup corn kernels (about 4 ounces, from 2 large ears of corn)
  • 2 tablespoons grated pecorino romano (about 2 ounces)
  • 6 large basil leaves
How you'll make it
  1. Whole Wheat, Millet & Flax Pizza Dough
  2. Add millet to medium skillet; set over a flame set to medium to medium-low on your stovetop, depending on how hot your burner runs. Toast about 5 minutes, gently shaking the pan occasionally, until the millet changes from white to golden. Transfer to a small bowl to stop the cooking process; let cool.
  3. In large bowl, combine the whole wheat and all-purpose flours, flax seeds, salt, yeast and cooled millet. Add water; stir to combine. Depending on a lot of things - the weather, how accurately I measure every ingredient - sometimes I find I need another tablespoon or two for it to come together. Other times, like this time 1¼ cups is exactly enough for the mixture to form a dough that is cohesive.
  4. Cover bowl tightly with plastic wrap; place on the counter and let sit about 6 hours. (I usually make the dough about 11:30 to have it ready to start stretching at about 5:30.) Your dough should have nearly doubled in size.
  5. Garlic Scape Pesto Pizza with Corn & Zucchini
  6. Heat oven to 500-525°F, depending on your oven.
  7. Coat a rimmed baking sheet (18" x 13") with cooking spray. Spray your hands as well. (Alternatively, use a thin coat of olive oil to coat the baking pan and your hands.)
  8. Gently stretch the dough as much as you can, in your hands, before placing it on the pan. Place in the pan and continue to nudge and gently stretch the dough to fill the pan, until it starts to fight back. At this point, I like to cover it with greased plastic wrap and start working on the toppings. Ten minutes usually gives the dough enough time to relax; then you can start gently nudging the dough toward the edge again. If it starts to fight back again, let it be.
  9. Over medium-high heat, warm your largest pan or skillet coated with cooking spray (or olive oil if you prefer). Add zucchini slices in a single layer; sprinkle lightly with kosher salt and black pepper. Cook about 2 minutes, or until zucchini starts to brown. Flip each zucchini piece and cook 1-2 minutes, more, or until just started to brown. Remove from pan to cool.
  10. Drop pesto onto dough by the spoonful. Using the spoon, or clean hands, press the pesto, firmly into the dough to spread (it will not cover all of the dough). Cover pizza with mozzarella cheese. Top with zucchini slices; add corn kernels. Sprinkle with grated pecorino romano. Bake 15-17 minutes, or until the crust is cooked through, firm and golden on the bottom and the cheese is melted and bubbly. Stack basil leaves and roll into a cigar shape; thinly slice. Sprinkle over pizza. Carefully transfer pizza to a wooden cutting board, if desired (I believe it makes it easier - and safer - to cut and serve). Using a sharp pizza cutter, cut pizza and serve.
  11. *Dough recipe adapted from Smitten Kitchen.
How to plan ahead
• The pesto can be made up to one week ahead, sealed tightly and stored in the fridge.
• The millet can be cooled and toasted a couple days ahead of time.
• The flours, millet, flax seeds and salt can be combined a couple days ahead of time. Mix in the yeast and stir in the water 6 hours before you plan to prepare the pizza.
• The zucchini can be sliced, corn cut from the cob and mozzarella torn into pieces one day ahead of time. Store each separately in sealed containers.
Recipe by at https://www.lifeaswecookit.com/whole-wheat-pizza-pesto-zucchini-corn/