Ingredients & Instructions:
WHOLE WHEAT PIZZA CRUST (2-9 inch, or 1- 15 inch crust)
- 1 package dry yeast
- 1 teaspoon sugar
- 1/2 cup lukewarm water (approx. 110 degrees)
- 1 cup wheat flour
- 3/4 teaspoon salt
- 2 teaspoons canola oil plus additional oil and cornmeal for the pans
Combine yeast, sugar, and water. Mix well and allow to stand for approximately 10 minutes, until foamy. In the work bowl of a food processor, combine the flour and the salt, pulsing 5 times. With the motor running, pour the yeast water through the feed tube in a slow stream until the dough clears the sides of the work bowl. Add the canola oil and process an additional 60 seconds. (Note, if dough is too wet add additional flour by the single tablespoon, processing each spoonful 5 seconds. Conversely, if the dough is too dry, add additional water can be added by the single tablespoonful.)
If you are using a gear-driven mixer, combine all ingredients in the bowl. Blend with a paddle blade, then knead 8 minutes with dough hook. To prepare dough by hand, place all dry ingredients on a dry surface. In a small hole in the center of the mass, slowly add the liquid ingredients, gradually gathering into a ball. Knead by hand until the dough is smooth and elastic…10 to 15 minutes. Place dough in an oiled bowl. Cover tightly with plastic wrap and allow to rise in a warm place until doubled in bulk. Then, punch down and roll out or refrigerate. The dough can also be frozen, then thawed and rolled out.
THE CARAMELIZED ONIONS
- 5 pounds peeled sweet onion, coarsely chopped
- 2-4 jalapeno peppers, seeded and minced (take care to protect skin and eyes while doing this)
- 1 teaspoon kosher salt
- 3 tablespoons canola oil
Combine the onions, peppers, salt, and oil in a large saucepan or skillet with a tight fitting lid. Cover and sweat the onions over medium-low heat, until the onions are soft, transparent, and covered with liquid. (This is natural water and residual sugar from the onions.) Then, uncover and over high heat, evaporate the water. The sugar will then begin to caramelize. Carefully and constantly scraping the bottom of the pan, to avoid burning the sugar, caramelize the onions’ sugar until the mass is fragrant and brown. (NOTE: It might be necessary to add additional drop of water during this process.) Transfer the caramelized onions to another bowl. Reserve.
- 2 pounds smoked country bulk sausage
Lightly cook sausage is a cast iron skillet, break up the pieces until the sausage is crumbly. When the sausage is half cooked, remove from the heat, draining away all grease. Reserve.
- 4 – 6 Ohio winesap, spygold, or Melrose apples; cored and cut into thin wedges
- juice of 1 lemon
- pinches of cinnamon and nutmeg
- 1 – 3 tablespoons Ohio maple syrup
- 1 cup chopped walnuts
- 1/2 cup Bertman Original Ball Park Mustard
Combine all of these ingredients, gently mixing together. Reserve.
Preheat Oven to 475 degrees.
The pizza dough
The pepper caramelized onions
The half cooked smoked sausage
The marinated apples and walnut with mustard and spices
1/2 pound Minerva Jersey Jack cheese, shredded
Oil the pan (3) and lightly sprinkle with cornmeal.
Roll pizza into 6 or 10 inch circle, depending on pan size. Place in the center of the pizza pan (3) and gently stretch the circle of dough into a wider circumference. (NOTE: This will also work with a rectangular jelly roll sheet.) Spread the peppered caramelized onions on the circle of dough. Evenly spread the sausage on top of the onions. Arrange the apples in a decorative pattern on top of the sausage, evenly distributing the nuts and drizzling any remaining liquid over all. Generously top with Minerva Jersey Jack cheese, or an Ohio smoked Baby Swiss cheese. Paint the edges of the crust with a bit of clarified butter.
Bake 8 to 10 minutes, until bubbling and brown. Allow pizza to rest before cutting.