Veggie Wheat Pizza

YIELD: 9 7" PIZZAS

Pizza Dough:
2 cups whole-wheat flour, divided
2 cups all-purpose flour, divided
½ cup dry oats
1 Tbsp. 1½ tsps. active dry yeast
¼ tsp. salt
2 tsps. honey
1½ cups warm water (125°F)
Vegetable-oil spray, as needed
1 cup 2 Tbsps. pizza sauce
2 tsps. minced garlic
¼ cup chopped basil leaves
1½ cups spinach leaves
1 cup 2 Tbsps. broccoli florets
½ cup 1 Tbsp. grated carrot
1 cup 2 Tbsps. diced green bell pepper
1 cup 2 Tbsps. diced fresh tomato
2¼ cups shredded part-skim mozzarella cheese

1. To make pizza dough: Mix 1 cup each of white and whole-wheat flour, plus oats, yeast and salt. Dissolve honey in warm water and gradually add water to dry mixture. Mix for 2 minutes.

2. Add remaining flour, mixing well after addition of each cup. Knead dough for 10 minutes. Spray with vegetable-oil spray and cover. Let rise in a warm place until double in size. Punch dough down. Divide into 9 equal parts. Roll and place in 7" pizza pans. Cover and let rise in a warm place for approximately 45 minutes.

3. To pizza sauce, blend in garlic and basil. Reserve for service.

4. To make pizza, per order: Spread 2 Tbsps. pizza sauce atop pizza dough. Layer spinach leaves, 2 Tbsps. broccoli florets, 1 Tbsp. carrot, 2 Tbsps. bell pepper, 2 Tbsps. tomato and ¼ cup mozzarella. Bake at 375°F in a convection oven or at 425°F in a conventional oven for approximately 10 minutes.

Recipe: Sherry and Chris Roach, owners, MAMA's, Huntsville, AL, for Huntsville Hospital