Thin-Crust Whole-Wheat Pizza with Pesto and Goat Cheese

Name: Thin-Crust Whole-Wheat Pizza with Pesto and Goat Cheese
Yield: Serves 4 to 6 (Makes two 13-inch pizzas)
Ingredients: 1 1/2 cups (8 1/4 ounces), whole-wheat flour; 1 cup (5 1/2 ounces), bread flour; 2 teaspoons, honey; 3/4 teaspoon, instant or rapid-rise yeast; 1 1/4 cups, ice water; 2 tablespoons, extra-virgin olive oil; 1 3/4 teaspoons, salt; 2 cups, fresh basil leaves; 7 tablespoons, extra-virgin olive oil; 1/4 cup, pine nuts; 3 , garlic cloves, minced; , Salt and pepper; 1/4 cup finely grated Parmesan or, Pecorino Romano cheese; 4 ounces, goat cheese, crumbled (1 cup)

Main Courses
Cheese
Pizza

By Dan Souza ･ Appears in Cook's Illustrated May/June 2013

Most whole-wheat pizza is as dry and dense as cardboard. But what if there was a way to make it as crisp and chewy as traditional pizza—and highlight its nutty, wheaty flavor?

SERVES 4 to 6 (Makes two 13-inch pizzas)

TIME 1½ hours, plus 19 hours resting

Thin-Crust Whole-Wheat Pizza with Pesto and Goat Cheese

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