Recipe courtesy of Food Network Kitchen

Whole-Grain Salami and Mozzarella Pizza

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  • Level: Intermediate
  • Total: 3 hr 10 min (includes rising and resting time)
  • Active: 10 min
  • Yield: 4 servings (two 11-inch pizzas)
The thinly sliced salami on this fiber-packed pizza gives the same salty-fatty satisfaction as chunkier pizza toppers without the extra calories and fat.


Whole-Multigrain Pizza Dough:


  1. Set a pizza stone or a baking sheet on the middle rack of the oven and preheat to 500 degrees F.
  2. Divide the pizza dough into 2 balls. Put one ball on a heavily floured surface and roll and shape into a thin 11-inch circle with a thicker edge. Transfer to a floured pizza peel or floured upside-down baking sheet. Spread half the pizza sauce evenly on the dough round. Top with 3 slices of salami and half the cheese. (Make sure the dough, with all its toppings, can slide back and forth easily on the pizza peel; if not, add more flour.)
  3. Carefully slide the dough onto the hot pizza stone (the dough may not be perfectly round when it slides onto the stone). Bake until the bottom of the crust is lightly browned and very crisp and the cheese is melted, about 7 minutes.
  4. Remove the crust from the oven, top with basil and sprinkle with some crushed red pepper. Cut into 4 pieces. Repeat with the second ball of dough and remaining toppings.

Whole-Multigrain Pizza Dough:

Yield: 1 pound pizza dough
  1. Bring 2 cups of water to a boil in a small pot. Add the bulgur and quinoa and simmer for 10 minutes. Transfer the grains to a fine-mesh strainer and hold under cold running water to stop the cooking. Let the grains drain in the strainer for 15 minutes, then spread them out on a thick layer of paper towels to absorb any extra moisture. Meanwhile, coarsely grind the flaxseeds in a spice grinder, just to break them open.
  2. Stir together the warm water, agave and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)
  3. Whisk the flour and 1/2 teaspoon salt together in a medium bowl; add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. When the dough starts to come together, mix in the cooked grains, ground flaxseeds and sunflower seeds; form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.
  4. Lightly dust a baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Flour your hands periodically to prevent sticking. Form the dough into one single ball or divide it into smaller balls. Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let the dough rest for 30 minutes. After the 30 minutes, the dough can be shaped and cooked as desired.

Cook’s Note

Not all multigrain products are equal; in fact, most are made with refined white flour. For this dough we used white whole-wheat flour, a relative of the red wheat variety but with the same nutritional value, and we added quinoa and whole-grain bulgur wheat for extra fiber. We also added seeds, like sunflower and flax; the flaxseeds are ground to make them easier to digest and more nutritionally available.