Whole wheat salad pizza with roasted garlic dressing

There is a pizza place by us that has awesome salad pizza and I decided to try to replicate it. A relatively healthy alternative to your typical greasy pie. The crust takes some time to rise and rise again but your patience will be rewarded.

Crust

1 tsp white sugar
1 1/2 cups warm water (110-115 degrees)
1 tbsp yeast
1 tbsp olive oil
1 tsp kosher salt
2 cups whole-wheat flour
1 1/2 cups all-purpose flour
2 cups mozzarella, shredded
1 tsp oregano

Preheat oven to 400 degrees.

Dissolve sugar in the warm water. Add yeast, and let sit 10 minutes until it is foamy. Stir in olive oil and salt. Mix in the wheat flour and 1 cup of the all-purpose flour. If you have a mixer witha dough hook mix all of the ingredients in the bowl of that and turn it on medium speed until the dough comes together and is smooth. If you do not have a dough hook you can knead on a floured surface for 10 minutes. Place in oiled bowl, cover loosely with a towel and let rise in a warm place for 1 hour.

Remove dough and separate into 2 pieces for thin crust or leave whole for thick. Form into tight balls, and let rise, covered, for another 45 minutes. At this point if you'd like to freeze one piece for later use you can go ahead and do that and let it rise for the second time when you defrost. Lightly sprinkle countertop with cornmeal and roll the dough out with a rolling pin on top of the cornmeal so that it coats the bottom. Form crust, if desired.

Place on cookie sheet or pizza stone and poke holes into the bottom of crust with a fork. Top with shredded mozzarella and oregano and bake for 15 minutes or until cheese is brown and bubbly.

Roasted garlic dressing

I would suggest making this while the dough is rising as the garlic needs to roast for 45 minutes.

1 bulb garlic
3 tbsp olive oil
1 tbsp lemon juice
1/4 cup chopped basil
1/4 tsp salt
1 tsp pepper

Preheat oven to 400 degrees. Cut top of garlic off so inner cloves are exposed. Drizzle with a little bit of olive oil and wrap in aluminum foil. Place on oven rack for 45 minutes.

Once the garlic has been roasted and cooled until you are able to touch it, squeeze out the cloves into your mini chopper or if you don't have one you can mash it up with a fork. Add remaining ingredients and mix well.

Chopped salad

1 romaine heart, chopped
1/2 cup tomatoes, chopped
1/2 cup cucumber, chopped
1/4 cup carrots, shredded or chopped
1/4 cup mushrooms, chopped
1/4 cup radishes, chopped
1/4 cup olives, chopped
1/4 cup red onion, chopped
Grated parmesean to taste

Toss all ingredients in a bowl with dressing and set aside until crust is done. These are the veggies that I used but you can of course use anything you would like.

Putting it all together:

Let crust cool for 3-5 minutes. Top with salad, sprinkle some grated parmesean on top and enjoy.