Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil

Whole-wheat pizza offers a healthier and heartier alternative to traditional pizza crusts, and this recipe for Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil takes it to the next level. The pizza is built on a thin-crust whole-wheat pizza dough, and instead of a traditional tomato-based sauce, it features a flavorful garlic oil-based sauce that complements the whole-wheat flavor perfectly. The intense aromatic flavors of garlic, oregano, red pepper flakes, and olive oil infuse the crust with a delightful taste. Topped with a combination of three cheeses and fresh basil, this pizza delivers a burst of flavors and textures that will leave you wanting more.

MAKES TWO 13-INCH PIZZAS, SERVES 4 TO 6

INGREDIENTS:

• 1½ pounds Thin-Crust Whole-Wheat Pizza Dough
• ¼ cup extra-virgin olive oil
• 2 garlic cloves, minced
• ½ teaspoon pepper
• ½ teaspoon dried oregano
• ⅛ teaspoon red pepper flakes
• ⅛ teaspoon salt
• Whole-wheat or bread flour for the counter
• 1 cup fresh basil leaves
• 1 ounce Pecorino Romano cheese, grated (½ cup)
• 8 ounces whole-milk mozzarella cheese, shredded (2 cups)
• 6 ounces (¾ cup) whole-milk ricotta cheese

INSTRUCTIONS:

1. Prepare the Dough: Remove the pizza dough from the refrigerator and divide it into two halves. Shape each half into a smooth, tight ball and place them on a lightly oiled baking sheet, leaving enough space between them. Cover the dough balls loosely with greased plastic wrap and let them stand for 1 hour.
2. Preheat the Oven: Adjust the oven rack to 4½ inches from the broiler element, place the baking stone on the rack, and preheat the oven to 500 degrees Fahrenheit. Allow the baking stone to heat for at least 30 minutes, or up to 1 hour.
3. Prepare the Garlic Oil: While the oven is heating, heat the extra-virgin olive oil in an 8-inch skillet over medium-low heat until shimmering. Add the minced garlic, pepper, dried oregano, red pepper flakes, and salt. Cook, stirring constantly, until fragrant, which takes about 30 seconds. Transfer the garlic oil to a bowl and let it cool.
4. Stretch the Dough: Coat one dough ball generously with flour and place it on a well-floured counter. Gently flatten the dough into an 8-inch disk, leaving the outer edge slightly thicker than the center. Use your hands to gently stretch the dough into a 12-inch round, working along the edges and giving the dough quarter turns as you stretch. Transfer the stretched dough to a well-floured pizza peel.
5. Top the Pizza: Using the back of a spoon, spread half of the garlic oil evenly over the dough, leaving a ¼-inch border. Layer the basil leaves evenly over the sauce and then sprinkle with Pecorino Romano and mozzarella cheeses.
6. Bake the Pizza: Slide the pizza carefully onto the preheated baking stone in the oven. Bake until the crust is well-browned and the cheese is bubbly and partially browned, typically taking 8 to 10 minutes. Rotate the pizza halfway through baking for even browning. After baking, transfer the pizza to a wire rack and dollop half of the ricotta cheese evenly over the top. Allow the pizza to cool for 5 minutes, then slice and serve.
7. Repeat the Process: Heat the broiler for 10 minutes. While the broiler is heating, repeat steps 3 to 6 with the remaining dough and ingredients to make the second pizza. Return the oven temperature to 500 degrees Fahrenheit when placing the second pizza on the baking stone.

VARIATION:

Whole-Wheat Pizza with Pesto and Goat Cheese:

For a flavorful twist, substitute the garlic oil with pesto. Process basil leaves, extra-virgin olive oil, pine nuts, minced garlic cloves, and salt in a food processor until smooth. Stir in finely grated Parmesan or Pecorino Romano cheese and season with salt and pepper. Use this pesto as the sauce and omit the basil leaves, Pecorino Romano, and mozzarella. Top each pizza with crumbled goat cheese before baking. The result is a deliciously different pizza with a vibrant combination of flavors.