Healthy whole grain pizza with arugula and parsley pesto

Ingredients:

Dough

• 3/4 cup + 2 tbsp warm water (37°C - 43°C)
• 1 teaspoon of honey
• 1 teaspoon active dry yeast
• 2 cups whole wheat flour + extra for working
• 1 tbsp extra-virgin olive oil

Sauce

• 1 can (400 g) canned whole plum tomatoes
• 1 teaspoon extra-virgin olive oil
• 2 cloves garlic, crushed
• A pinch of crushed red pepper flakes

Pesto

• 3 tablespoons unsalted pistachios
• 1.5 cups fine arugula
• 1 cup parsley leaves
• 3 tablespoons extra-virgin olive oil

Pizza

• 1 tbsp extra-virgin olive oil
• 2/3 cup grated semi-skimmed mozzarella
• Red pepper flakes, for sprinkling
• Special equipment: pizza stone or baking sheet

Preparation:

1. Dough for 2 pizzas:
   
   Combine warm water, honey, and yeast in a measuring cup or small bowl. Let stand until foam appears on the surface, 3-5 minutes. If the mixture doesn't foam, your yeast is old; discard the mixture and try again with fresh yeast.
   
2. In a medium bowl, combine the flour and 0.5 teaspoon of salt and make a well in the center. Add the yeast mixture and olive oil to the well and knead with a wooden spoon until the dough forms a sticky consistency. Scrape down the sides of the bowl with a rubber spatula to incorporate the dough. Cover the bowl tightly with plastic wrap or a damp kitchen towel and let rise in a warm place until the dough has doubled in size, about 1.5 hours.
3. Knead the dough on a floured surface for a few seconds. Divide the dough into 2 balls, cover with plastic wrap or a damp kitchen towel, and let rest on the counter for 30 minutes.
4. Sauce:
   
   Place the tomatoes in a small bowl and rinse the jar with about 2/3 cup water. Drain the water into the same bowl.
   
   Add olive oil, garlic, 1/4 teaspoon salt, and red pepper flakes to a large skillet. Cook over medium heat, stirring, until the garlic begins to turn golden, 3-4 minutes. Add the tomato mixture and simmer, stirring occasionally, until the sauce thickens, 15-20 minutes.
   
5. Pesto:
   
   Preheat oven to 200°C (400°F). Place the pistachios on a baking sheet and toast, stirring once, until golden brown and fragrant, about 8 minutes. Let cool, then pulse in a food processor until coarsely ground. Add the arugula, parsley, and 1/4 teaspoon salt and pulse until smooth. Without stopping the processor, pour in the olive oil through the feed tube and pulse until smooth.
   
6. When will you bake the pizza?Place a pizza stone on the bottom rack of the oven and preheat the oven to 230°C (450°F). If you don't have a pizza stone, preheat an upside-down baking sheet. Cut two 30cm squares of parchment paper and dust them with flour.
7. On a floured surface, stretch one ball of dough into a 12-inch (30-cm) circle, leaving a thick border around the edges. Place the dough on one of the parchment-lined squares, then place it on an inverted baking sheet. Brush the entire circle with 1/2 tablespoon of olive oil. Spread tomato sauce over the dough within the borders. Top the pizza with half the pesto. Sprinkle with 1/3 cup of mozzarella and a pinch of red pepper flakes. Don't worry if there doesn't seem to be enough cheese; it will melt and spread. Slide the parchment-lined pizza off the baking sheet and onto a hot pizza stone (or preheated inverted baking sheet).
8. Bake the pizza until the edges are golden brown, 6-8 minutes, rotating halfway through. Let cool for 2 minutes, then slice. Repeat with the remaining dough and toppings.