Awesome Stuffed Crust Pizza (Tomato Free)

For the crust:
Add yeast to water and oil in a large bowl. Sprinkle the sugar over the yeast and allow it to proof for a few minutes. In about three minutes the yeast should be slightly frothy. Stir the mixture, and then stir in the whole wheat flour. Once the flour is incorporated into the dough add the white flour. You should have a smooth dough that is not sticky – add more flour if needed. Knead on a floured surface for a few minutes, and then roll out to an 18″ circle for a 16″ stuffed crust pizza.

For the pizza:
Dice the onion and bell pepper. In a large skillet, saute the veggies until tender. After about 5 minutes of stirring, I add a small amount of water to the skillet so that I can work on other ingredients while the veggies finish cooking. (If you want to, you can add a few sliced raw tomatoes to this mixture – I leave it out due to dietary restrictions.)

Meanwhile, dice the ham.

Saute the garlic in a small pot and add the butter to melt. Stir in the oregano, sage, and parsley. Keep warm.

Slice the oaxaca cheese into 1/2″ sticks. Lay your crust into the pizza pan with 1.5″ hanging over the edge. Circle the oaxaca sticks around the crust, and curl the excess dough around it forming a stuffed crust. Brush the entire crust with the seasoned garlic butter. Set aside.

Add the ham, pepperoni, and olives to the cooked onion mixture. Heat until just warmed through. Spread the mixture evenly over the pizza dough.

Sprinkle with mozerrella cheese. (Adding 1/2 cup of cheddar will add some flavor and color.) Bake at 400F for 25-35 minutes until the crust is golden and the cheese is bubbly. Cool for 5 minutes before slicing. Enjoy.