Hands-On Time
10 Mins
Total Time
45 Mins
Yield
4
Marcus Nilsson

How to Make It

Step 1

Preheat oven to 475°F with a rack in the upper third. Stir the water, sugar, yeast, and 2 tablespoons oil in a measuring cup. Let stand until frothy, about 5 minutes.

Step 2

Meanwhile, pulse the flour, flaxseed, and 1 teaspoon salt in a food processor until combined. With the processor running, pour the yeast mixture through the chute and process until a shaggy dough forms, about 30 seconds.

Step 3

Turn the dough out onto a floured surface; knead until smooth and elastic, about 5 minutes. Divide the dough into 2 equal portions and shape each into a ball. Place each ball in a lightly greased bowl and cover with plastic wrap. Let stand at room temperature until doubled in size, about 45 minutes.

Step 4

Place the dough balls on a lightly floured surface. Roll each into a 12-inch round. Place on 2 lightly greased baking sheets. Brush each round with 1 teaspoon oil.

Step 5

Bake the dough rounds on the upper oven rack, 4 minutes. Top each crust with ½ cup tomatoes, half the mozzarella, and half the Feta. Bake until the crusts are golden and the cheese is melted and beginning to brown, 14 to 16 minutes.

Step 6

Serve the pizzas topped with the basil, parsley, and arugula and season with the remaining ½ teaspoon of salt and the pepper.

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