Whole Wheat Cracker-Crust Pizza with Figs, Manchego, & Arugula
I N G R E D I E N T S
1-3/4 cups whole wheat flour
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp instant yeast
2 tbsp olive oil
3/4 cup ice water
Toppings:
Olive oil
1 tbsp minced garlic
12 figs (dry or fresh), chopped
1 small red onion, thinly sliced
6 oz. Manchego, grated
8 oz. fresh mozzarella
3 cups baby arugula, chopped
2 tbsp balsamic vinegar
1 tsp dry red pepper flakes
1 tsp ground black pepper
D I R E C T I O N S
Preheat oven to 500 degrees F.
Combine flours, salt, and instant yeast in bowl of electric mixer. Combine oil and cold water in a separate bowl. With mixer on low (paddle attachment), add the liquid and mix until absorbed.
Switch to dough hook and turn on medium speed 5-7 minutes, until dough is smooth & sticky. It should feel sticky but not stick to the sides of the bowl. If it does, add 1 tsp flour at a time while mixing until it doesn’t. If it doesn’t feel sticky, add 1 tsp cold water at a time while mixing until it does.
Divide dough into 3 equal pieces. (Note: Can be refrigerated up to 3 days or coat in olive oil and freeze in freezer-safe bags up to 3 months; transfer to refrigerator the day before making pizza.)
Lightly grease a large sheet pan. Press a dough ball into a flat disk and gently stretch it. Lay it on the sheet pan and use your fingers and palms to push and pull the dough until it’s very thin and roughly pizza-sized. If holes appear, use fingers to push it gently back together. If you can’t, holes are ok!
Coat pizza with olive oil, then add 1/3 of the garlic, figs, red onion, mozzarella, and manchego. Sprinkle with 1/2 tsp salt, 1/4 tsp ground black pepper, and 1/2 tsp red pepper flakes.
Place pizza(s) in the oven and check every 1-2 minutes. It should only take 5 to 8 minutes to bake.
Remove pizza when golden-browned and crispy. Top with arugula and balsamic vinegar. Wait 3 to 5 minutes before slicing and serving to let arugula wilt slightly.
