Some of my favorite toppings on one pizza: plenty of garlic, cheese, fresh spinach, runny egg and good proscuitto from Bay Cities. Since I've been trying to cut down on white flour, I've been substituting in at least half whole wheat flour for the crust, which is basically 1 cup of water with a packet of yeast, drizzle of honey, 1.5 cups of AP flour, 1.5 cups of whole wheat flour, 1 TB of salt and some olive oil, kneaded together and allowed to rise for several hours. It's definitely a drier crust than using all A/P flour, I think I may need to use more olive oil or water. Still, it's pretty good and better for you too!
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