Whole Wheat Pizza Dough for Flatbreads

Ingredients:

• 1 tsp. agave nectar
• 1 1/2 cups water at room temperature
•  1 tbsp. yeast
• 2 cups whole wheat flour
• 1 1/2 cups all purpose flour
• 1 tsp. salt
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. Parmesan cheese
• parchment paper
• nonstick cooking spray

Makes 10 Servings

1. Combine agave nectar, water and yeast. Allow to sit for 5 minutes until yeast starts to bloom. Add flours, salt and olive oil. Mix in stand mixer with dough hook for 3 minutes on low. Turn to medium and mix for 8 minutes. Add 1-2 tablespoons of flour if the dough is sticky. It should not stick to your hands if you handle it. Transfer the dough to a large oiled bowl. Cover with plastic wrap and let it rise for 1 hour or until doubled in size.
2. Punch down dough and portion into ten 3-ounce balls. Spray a parchment-lined sheet pan with nonstick pan spray. Place balls evenly spaced on the sheet pan. Cover with parchment. Keep refrigerated until ready to bake. Fifteen minutes before baking, remove the dough from the refrigerator and bring to room temperature.
3. Preheat oven to 500 F. If using a pizza stone or baking tiles, place on lowest rack in oven. If not, place a sheet pan on lowest rack in oven.
4. On a lightly floured surface, pat dough into flat circles with your fingers, being careful to keep your hands flat so not as to poke in the dough. The circles will be about 6 inches across.
5. Season dough with salt and pepper; sprinkle with Parmesan cheese if desired. Place on pizza stone, baking tiles, or sheet pan. Bake until just puffed and slightly browned, about 5 minutes. Serve topped with salads or use as flatbreads for sandwiches.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the New Sonoma Cookbook. This is what I call pizza dough. If you're thinking about ordering a pizza, put down the phone. This dough can be made on the weekend and you can freeze it and then take it out when you feel like making a pizza. It's fluffy, flavorful and delicious.