Whole Wheat Pesto Pizza with Tomatoes and Brie
A rustic homemade pizza featuring nutty whole wheat dough topped with aromatic basil pesto, creamy brie cheese, and fresh heirloom tomatoes. The combination of earthy whole wheat crust and rich, tangy brie creates a sophisticated twist on classic pizza. Perfect for a casual dinner party or weekend cooking project when you want something more than typical takeout. The long rise time develops complex flavors in the dough, while the high-heat baking creates a crispy exterior with a tender crumb.
Ingredients
- ½ cup warm water
- 2 ¼ teaspoon active dry yeast
- 1 ¼ cup whole wheat flour
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- ¼ cup pesto
- 4 oz brie
- 2 medium heirloom tomatoes, sliced into 1/4-inch roundsregular tomatoes1:1
note:less complex flavor
Instructions
- 1
Stir together warm water and yeast in a small bowl
- 2
Set yeast mixture aside for 5 minutes
- 3
Pour flour onto a well-floured work surface
- 4
Create a well in the center and pour yeast mixture, olive oil and salt into the center
- 5
Gradually mix everything together using a fork or fingers
- 6
Add small amounts of flour as needed while kneading continuously until dough is soft and smooth
- 7
Roll dough into a ball and place in flour-dusted bowl
- 8
Cover with clean dish towel and place in warm spot to rise until doubled in size
- 9
Preheat oven to 500°F
- 10
Punch down dough and form into 10-inch circle or oval onto pizza stone or cornmeal-dusted pizza pan
- 11
Spread pesto evenly over the dough
- 12
Cut brie into pieces and scatter evenly over pesto
- 13
Top pizza with tomato slices
- 14
Bake until bubbly
- 15
Cool for 5 minutes then cut and serve immediately
Tips
Ensure water temperature is around 110°F to properly activate yeast without killing it
Use a pizza stone preheated in the oven for 30 minutes for crispier crust
Pat tomato slices dry with paper towels to prevent soggy pizza
Good to Know
Refrigerate leftover pizza for up to 3 days, reheat in 350°F oven
Dough can be made 1 day ahead and refrigerated, bring to room temperature before shaping
Serve immediately while cheese is melted and crust is crispy
Common Mistakes
Don't skip the 5-minute yeast proofing to avoid dead yeast and dense dough
Avoid over-flouring during kneading to prevent tough crust
Substitutions
note:less complex flavor
FAQ
Can I use instant yeast instead of active dry yeast?
Yes, use the same amount of instant yeast but mix it directly with flour, no need to proof in water first.
What if my dough doesn't double in size?
Check yeast expiration date and water temperature. Place dough in slightly warmer location or give more time.
Can I freeze the pizza dough?
Yes, freeze after first rise for up to 3 months. Thaw overnight in refrigerator before using.