This was an exciting accomplishment! AND a chance for me to use the new Kitchen-Aid! I used this recipe for the dough, and made it into two mini-pizzas, each with unique toppings.
For the dough
1 cup whole wheat flour
1 cup regular flour
1 package quick-rising yeast
1 teaspoon salt
½ teaspoon sugar
¾ cup hot water (approximately 115°F)
1 tablespoon extra-virgin olive oil
Combine ingredients except hot water and olive oil in mixer bowl – whisk together. Put mixer on “stir” – stir in water combined with oil gradually until it forms a ball in the middle. When that happens, turn up to 2 for one minute to knead.
Remove dough, lay on floured surface, and cover with Pam-sprayed wax paper. Let rest for 20 minutes or more.
Preheat oven to 500, and put a pizza stone in the oven.
Roll out on floured service with a rolling pin. (I combined the dough into two balls so I could do two mini-pizzas). Top pizzas with toppings (see below) and put onto pizza stone. cook for 11-14 minutes or until crust is crispy. Serve!
For pizza #1: caramelized onions (if you don’t have extras on hand, it’ll take a good 45 minutes), fresh basil, goat cheese
For pizza #2: salami, pizza sauce (I did a quick homemade one using spices and tomato puree), fresh basil, kalamata olives, red pepper flakes, fresh mozzarella