The Best BBQ Whole Wheat Pizza

Every once in a blue moon, I like to share recipes with you.
But only if the finished products are mouth watering and approved heartily by Biceps.
Trust me, he keeps asking me to make another one.
And another one….

And another one and another one…

Here’s what you’ll need for the whole wheat crust:
1 1/4 C White Flour
1 Package of Active Yeast
1/2 Tsp Salt
1 TBS Dried Basil
1 C Water
2 TBS Extra Virgin Olive Oil
1 3/4 C Whole Wheat Flour
1 Hungry Tummy

Dump your white flour into a large mixing bowl. Add the 1/2 Tsp Salt.
(If you want to add garlic salt to your crust, cut the 1/2 Tsp Salt down to 1/4 Tsp.)

Add your 1 TBS of basil.

Make sure you tear open your package of yeast with your teeth so that when you photograph it, it looks like a wild animal got ahold of it.
Add your package of yeast.

Mix your dry ingredients together with a wooden spoon.
Place your 1 C water into the microwave for a minute to warm it up.

Add the 2 TBS of extra virgin olive oil to your water and whisk it for a second or two.
Add your water/oil mixture to your dry ingredients.

Stir until all the dry ingredients are mixed in and the dough is very sticky.

Stir in as much of your whole flour as you can with a wooden spoon, until the dough becomes too stiff.

Knead your dough by hand, adding the remaining whole wheat flour.

Cover the dough with your bowl and let sit for 10 minutes. Preheat your oven to 425 degrees at this time.

The Tasty Components:
1 C BBQ Sauce
1/2 Red Onion, sliced into fancy rings
2 C Mozzarella Cheese
1 small can of mushrooms, drained
6 Slices turkey bacon (or I suppose you can use ‘real’ bacon, too.)

If you have a cast iron skillet, I recommend using it for this application.
If you don’t, that’s sad. You should.

Spray your skillet lightly with a no stick spray and cook your little bacon on a low heat, turning once. Don’t cook it too long-you want the bacon to be a bit chewy.
Drain the bacon on a paper towel and let cool. Cut your bacon into bite size pieces once you can handle it without burning your little fingers.

Throw your onion slices right into that bacon goodness and cook on a low heat, caramelizing them.

Back to the dough! Press your dough out as far as you can by hand.

Roll out the rest of your dough until it’s big enough to cover your pizza pan. Spray your pizza pan with no stick spray and transfer your dough onto it.

Cook your pizza dough at 425 for 10 minutes.
Fasten your seat belts. Two beautiful worlds are about to collide.

Once your dough is done with it’s ‘pre-cook’, spoon a thin layer of your BBQ sauce onto the dough. Save any extra for a dipping sauce later on.

Add your bacon pieces, mushrooms and caramelized onions.

Smother it with cheese. I mean it, really smother it. Don’t be stingy.

Cook the entire pizza for 10-12 minutes at 425.
If you stick a finger right into the center of the pizza and that dang thing is hot all of the way through, it’s done.

This is so good. It’s 9 in the morning and I am getting hungry just thinking about this pizza…..
I might just have to change our dinner plans.