Homemade pizza is one of my favorite dinners, so I was thrilled when I (finally) got down a flavorful, tender whole wheat crust recipe. This simple approach to crust takes just an hour to rise, and is so easy to work with. Making your own pizza has a great bonus–you can tailor flavors to the individual eaters.

For our most recent pizza night we went with two options–heirloom tomato, mozzarella, and mushroom, and fig, Manchego and arugula. Both were fantastic, and I loved having a sweet/salty pizza along with one that had more classic flavors. We share our recipe for a simple tomato, mozzarella, and mushroom pizza below.

Heirloom Tomato, Mozzarella, and Mushroom Pizza
makes two 14″ pizzas

1 recipe whole wheat pizza dough (get our great recipe here)
4 tablespoons olive oil
2 tablespoons fresh thyme leaves, plus a few sprigs for garnish
salt and pepper to taste
6 firm heirloom tomatoes
6 cloves garlic, smashed and minced
2 lbs. fresh mozzarella, sliced
1 1/2 cups mushrooms, wiped clean, stems removed, and sliced

Place the dough into an oiled bowl. Cover with lightly greased Cling wrap, and set aside for an hour or more while the dough rises. Place dough on a lightly floured surface and divide in half. Cover one half while you work with the other.

Preheat oven to 500 degrees. If you have a pizza stone, heat that too (if you don’t, heat a rimmed baking sheet). The oven should heat for at least a half hour.

Roll/pull/press your dough into a 14” round. Lay on a sheet of parchment paper over a pizza peel or rimless baking sheet (to slide pizza onto the hot stone).

Cut the core off the top of the tomatoes and scoop out the seeds with your finger. Slice the tomatoes, sprinkle with salt, and lay in a colander to allow some of the juices to drip off.

Brush the olive oil onto the dough, and sprinkle with a 1/2 teaspoon salt, and a few turns fresh pepper. Scatter 1 tablespoon thyme leaves over the crust. Scatter half the garlic, and lay out half the sliced mozzarella. Then lay out half of the tomatoes, and mushrooms. Sprinkle with a little more salt and pepper.

Remove the hot stone or baking sheet from the oven. Carefully slide the pizza onto the hot surface. Place pizza in the oven and bake for 8 – 10 minutes–until the mozzarella is melted and bubbling and the crust is light golden brown. Prepare the second pizza while the first bakes.

Cool for 3 minutes, slice, and serve with a sprig of thyme.

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