Beet pizza with whole wheat crust

Crust :
*Adapted from better homes & gardens cookbook

1 1/4 white whole wheat flour
1 1/4 all purpose whole wheat flour
1 package active dry yeast
1 cup warm water
2 tablespoons extra virgin olive oil
1/2 tsp salt

Mix white flour with yeast, salt and warm water. Add in as much of the whole wheat flour as you can to make a nice big ball. Knead the dough for a few minutes or until it's smooth and stretchy.
Split the dough into 2 balls and let rise covered with a paper towel for about 15-20 minutes.

While dough is rising preheat oven to 350 degrees and prepare desired toppings.

Once the dough had risen, punch it down and knead it for a minute.

Roll out the doughs onto parchment paper and a little bit of flour. If you like a soft and chewy dough go ahead and put your sauce and toppings on and just bake it for about 10 minutes on the parchment paper on a cookie sheet.
If you prefer a crispy thinner crust pre bake the crust for 5 minutes and then add toppings. Bake directly on oven rack for another 5 minutes.

This recipe will make 2 about medium sized rectangular or round pizzas.

Pesto beet pizza:
1 can organic sliced beets
1 jar organic basil pesto
4 oz mozzarella (buy the block and grate it by hand)
Salt & pepper to taste

Spread thin layer of pesto sauce onto the crust (more if you like). Top with mozzarella, sliced beets, salt and pepper.

Enjoy!
-D