No Yeast Whole Wheat Pizza with Mustard Greens

A friend of mine, who has the enviable knack of identifying recipes that build deliciousness from a few simple steps, introduced me to this no yeast pizza dough. She invited me for dinner and, as I sat with a glass of wine, made the pizza from scratch, completing the whole process from craggy dough to cheese-covered perfection in under an hour. I admit I was a little hesitant to embrace this recipe, for no other reason than for the fact that I am so very fond of yeast doughs. I believe it's the combination of the sour-tangy taste and the perseverance required that creates this strong affinity. But with a couple mouthfuls, I discovered what is currently my favorite dinner: a recipe so well rounded and satisfying, no amount of yeast could improve it.

It bears pointing out that this crust is made entirely with whole wheat flour. Usually whole wheat needs either an immense amount of kneading or some regular flour to temper its flavor and texture. Not so in this case; a few minutes' kneading creates a deeply addictive flavor that lends itself to any topping. Its lift comes from baking powder alone. The crust is slightly sweet, very dense, and chewy—precisely the sort of base you want for a hearty heap of veggies. As suggested below, I like to add sautéed greens. Tomato sauce and cheese, or any assortment of vegetables, will work just as well. But often, I'll reach into the fridge for a piece of bare crust.

No Yeast Whole Wheat Pizza with Mustard Greens

Ingredients for dough:

2 1/2 cups flour

2 3/4 tsp. baking powder

1 tsp. salt

1 TBSP olive oil

3/4-1 cup water

Topping ingredients:

1 TBSP olive oil

2 cloves garlic, sliced

1 bunch mustard greens, washed and chopped 

1 tomato, diced

salt and pepper
1/2 cup shredded cheese (I used havarti) (Leave off to make vegan)

Directions:

--Mix together dry ingredients. Add oil and 3/4 cup water all at once, and stir until a cohesive dough begins to form. Begin kneading with hands, adding more water if too dry. Continue kneading for five minutes, or until dough is soft. Let dough rest while you prepare the topping.

--Heat oil in a medium sized pan. Add garlic, and cook one minute. Add greens all at once, and cook, stirring occasionally, until they are completely wilted and easy to chew, about 10 minutes. Add tomato and cook another minute. Season with salt and pepper to taste. 

--Preheat oven to 400 degrees F. Pat pizza crust onto a cookie sheet, using fingers to press dough into a 1/2-inch thick layer. Spread greens evenly across crust. Top with cheese.

--Bake for 15-25 mins, or until cheese has melted and crust is deep brown and feels hollow when tapped. Let sit for five minutes before slicing.