Rye-licious Pizza

So I have had so much sour dough pizza in the past few months that I decided it was time for something new. This rye pizza dough is a mixture of all purpose flour, whole wheat flour, and rye flour. It is amazing! I wish I took measurements when I made it, but I just used up what was left of the whole wheat and rye flour I had in the house. I will be sure to take measurements next time I make it!

RECIPE: Rye-licious Pizza
Makes 3 Servings

SUPPLIES NEEDED:
Spatula
Cast iron pan
Cutting Boards
Knife
Round pizza tray
Cheese Grater
Oven set to 450-500 degrees
Pizza Cutter

INGREDIENTS:
Leftover tomato sauce
Diced tomatoes
Oil
Rye pizza dough
Mozzarella
Onion
Pickled Peppers

DIRECTIONS:
1) In a cast iron pan, begin reheating the leftover homemade tomato sauce and add a can of diced tomatoes to it to make it enough sauce for the pizza.
2) Grease the pizza pan and press out the pizza dough to the desired size and thickness. I tend to go with thinner pizzas personally.

3) Shred the mozzarella cheese and put to the side.
4) Cut up about 1/4 to a 1/2 of an onion into slivers.
5) Top the pizza dough with the expanded pizza sauce, sprinkle with mozzarella cheese, and then top with onions and pickled peppers.
6) Bake for 15 minutes or until the cheese melts and the crust is crispy. I actually prefer for the cheese to begin browning a bit too before I take it out of the oven.
7) Move the pizza to a cutting board and let cool for a minute or two before slicing and serving. 

This pizza goes exactly with a nice home brewed beer or hard apple cider. I actually love the rye flavor of the dough and can’t wait to make it again. Absolutely amazing!