-
1
For the crust: Add yeast to water and oil in a large bowl.
-
2
Sprinkle the sugar over the yeast and allow it to proof for a few minutes.
-
3
In about three minutes the yeast should be slightly frothy.
-
4
Stir the mixture, and then stir in the whole wheat flour.
-
5
Once the flour is incorporated into the dough add the white flour.
-
6
You should have a smooth dough that is not sticky add more flour if needed.
-
7
Knead on a floured surface for a few minutes, and then roll out to an 18 circle for a 16 stuffed crust pizza.
-
8
For the pizza: Dice the onion and bell pepper.
-
9
In a large skillet, saute the veggies until tender.
-
10
After about 5 minutes of stirring, I add a small amount of water to the skillet so that I can work on other ingredients while the veggies finish cooking.
-
11
(If you want to, you can add a few sliced raw tomatoes to this mixture I leave it out due to dietary restrictions.)
-
12
Meanwhile, dice the ham.
-
13
Saute the garlic in a small pot and add the butter to melt.
-
14
Stir in the oregano, sage, and parsley.
-
15
Keep warm.
-
16
Slice the oaxaca cheese into 1/2 sticks.
-
17
Lay your crust into the pizza pan with 1.5 hanging over the edge.
-
18
Circle the oaxaca sticks around the crust, and curl the excess dough around it forming a stuffed crust.
-
19
Brush the entire crust with the seasoned garlic butter.
-
20
Set aside.
-
21
Add the ham, pepperoni, and olives to the cooked onion mixture.
-
22
Heat until just warmed through.
-
23
Spread the mixture evenly over the pizza dough.
-
24
Sprinkle with mozerrella cheese.
-
25
(Adding 1/2 cup of cheddar will add some flavor and color.)
-
26
Bake at 400F for 25-35 minutes until the crust is golden and the cheese is bubbly.
-
27
Cool for 5 minutes before slicing.
-
28
Enjoy.
