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For the dough:
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In a large mixing bowl or in the bowl of your stand mixer fitted with a hook attachment, combine the sugar, yeast and warm water.
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Stir it around and let it sit for 5 minutes or until the yeast is foamy and dissolved.
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This is called proofing the yeast.
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If the yeast doesnt dissolve, your yeast is dead.
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If that happens, youll need to start again with active yeast.
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Add the olive oil and salt and mix with the dough hook on low speed for 30 seconds.
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Add 3 cups of whole wheat flour and mix with the dough hook on low speed or with a large rubber spatula until dough starts to come together.
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The dough should not stick to the sides of the pan.
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If it does, add up to 1/2 cup more flour.
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Turn the dough out onto a lightly floured surface and knead the dough until it becomes smooth and elastic.
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Poke it with your fingerif it slowly bounces back, your dough is ready to rise.
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If not, keep kneading.
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Shape the dough into a ball and place in a large mixing bowl that has been coated lightly with olive oil.
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Turn it over to coat all sides.
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Cover the bowl with plastic wrap and allow to rise in a warm environment until it has doubled in size, about 1-2 hours (about 75 F to 80 F).
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For the warm environment, I heat up my oven to 200 F. Then, I turn the oven off and keep the door slightly open and put the dough in there.
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This will be a warm environment for your dough to rise.
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After about 30 minutes, I close the oven door to trap the warm-ish air inside with the rising dough.
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Then cut the ball of dough in half.
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Roll each half into a ball and let it rest in two separate bowls that youve lightly covered with plastic wrap or aluminum foil.
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Let it rest for at least 20 minutes.
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You may freeze one of the dough balls at this point to use at a later time.
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Read the related blog post about freezing and thawing.
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For the pizza toppings:
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Note: The pizza toppings are enough for one pizza.
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If you wish to make both pizzas, double the topping ingredients.
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Preheat oven to 475 F with a pizza stone inside.
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If you dont have a pizza stone, you can use a pan.
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Grease a baking sheet or pizza pan with non-stick spray and dust with cornmeal.
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Set pan aside.
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After 20 minutes, flatten the ball of dough on a lightly floured surface and flatten into a 12-inch round circle.
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If you are using a pizza stone, place the dough directly on a bakers peel that you have dusted with cornmeal.
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If you are using pans place the dough onto the pans.
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Create a thick outer edge by lifting the edge of the dough up and pinching the edges up.
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To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil.
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Coat a large saute pan with the virgin olive oil and set over high heat.
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Add the mushrooms, Brussels sprouts, garlic, red bell pepper, orange bell pepper and onion and saute until the veggies begin to soften, about 3 minutes.
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Lower to medium heat, add the sun-dried tomatoes and capers and saute for another 2 minutes.
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Spread the dough evenly with the pesto, leaving a 1/2-inch border around the edges.
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Distribute the sauteed veggies evenly over the pesto.
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Scatter the mozzarella over the veggies.
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Bake until the crust is nicely browned and the cheese has melted, 15 to 20 minutes.
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Remove from oven.
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Garnish with basil leaves, then cut into wedges.
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Serve sprinkled with red pepper flakes, garlic powder and dried oregano.
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Slice hot pizza and serve immediately.
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Store leftover pizza covered tightly in the refrigerator and reheat as you prefer.
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Baked pizza slices may be frozen up to 1 month.
