In the bowl of an electric mixer, with dough hook in place, mix flour, yeast, sugar and seed. Slowly add warm water. Mix on medium speed of mixer 2 minutes, scraping sides of bowl.
1/2 cup whole wheat flour
1 teaspoon rapid rise dry yeast
1/4 teaspoon sugar
1/2 teaspoon caraway seed
1/4 cup warm (125 F degree) water
Add oil, salt and a little flour. Beat 2 minutes at low speed.
1 1/2 teaspoon olive oil
1/8 teaspoon salt
Slowly add additional flour, kneading after each addition until dough forms a ball and leaves sides of bowl.
1/4 cup whole wheat flour
Place dough in bowl greased with olive oil spray. Cover and let rise 45 minutes.
Divide dough in half. Press each half into bottom of 6 inch cast iron skillets.
Mix ricotta cheese with garlic, basil, Gruyere cheese and apple.
1/4 cup ricotta cheese, part skim
1 garlic clove
3 small basil leaves, snipped
2 tablespoon Gruyere cheese, finely grated
1/4 cup apple with peel, finely diced
Divide ricotta mixture (about 2 1/2 tablespoon each) and place on top of dough in skillets. Spread and press ricotta mixture into top of dough, pressing dough up sides of pan and leaving about 1/4 inch border around edge.
Top each pizza with 1/2 ounce diced ham, 2 teaspoon Parmigiana cheese and desired vegetables.
1 ounce ham, diced
4 teaspoon Parmigiana cheese, grated
2 tablespoon sweet pepper, sliced
2 tablespoon diced grape tomatoes
Cook each pizza on preheated stove top (covered) for 5 minutes.
Crack one egg on top of each pizza. Place in preheated oven under broiler for 4 minutes. Garnish with additional peppers or tomatoes.
Can you believe, I also ground my own flour for these pizzas? Seems Santa (my husband) thought I was a good girl and answered my request for a personal flour mill for Christmas. This one grinds a small amount of grain at a time. To get the flour for this recipe, I ground 1/2 cup of wheat berries on a fine setting. The result was delicious! I'm going to enjoy grinding different grains.