y1bpaee-show-poster2x3-VRIQZQC.jpg

Us

Start watching
Key Art of "Summer of Rockets" featuring Keeley Hawes and Toby Stephens.

Summer of Rockets

Start watching
6HWbNHN-show-poster2x3-c7tgE2Y.png

Artbound

Start watching
FZG3mkG-show-poster2x3-nOossfs.png

SoCal Update

Start watching
Death in Paradise Series 10

Death in Paradise

Start watching
millionaire still

KCET Must See Movies

Start watching
MZihTLV-show-poster2x3-5CKaGu8.jpg

Independent Lens

Start watching
MJ250sC-show-poster2x3-Bflky7i.png

Tending Nature

Start watching
Southland Sessions

Southland Sessions

Start watching
HvlSxHY-show-poster2x3-4ik43uV.png

Earth Focus

Start watching
City Rising

City Rising

Start watching
Lost LA

Lost LA

Start watching
Member
Your donation supports our high-quality, inspiring and commercial-free programming.
Support Icon
Learn about the many ways to support KCET.
Support Icon
Contact our Leadership, Advancement, Membership and Special Events teams.

Weekend Recipe: Whole Wheat Three-Cheese Pizza

Support Provided By

If you ever wanted to dive into making pizza at home, this is the recipe to use. America's Test Kitchen utilizes whole wheat flour along with a simple, but flavorful, mix of toppings to create a relatively healthy dinner that's still, you know ... pizza!

Photo courtesy America's Test Kitchen
Photo courtesy America's Test Kitchen

Whole Wheat Three-Cheese Pizza
Makes 2 13-inch pizzas

DOUGH
1 1/2 cups (8 1/4 ounces) whole-wheat flour
1 cup (5 1/2 ounces) bread flour
2 teaspoons honey
3/4 teaspoon instant or rapid-rise yeast
1 1/4 cups ice water
2 tablespoons extra-virgin olive oil
1 3/4 teaspoons salt
GARLIC OIL
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
2 anchovy fillets, rinsed, patted dry, and minced (optional)
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/8 teaspoon red pepper flakes
1/8 teaspoon salt
1 cup fresh basil leaves
1 ounce Pecorino Romano cheese, grated (1/2 cup)
8 ounces whole-milk mozzarella cheese, shredded (2 cups)
6 ounces (3/4 cup) whole-milk ricotta cheese

1. FOR THE DOUGH: Process whole-wheat flour, bread flour, honey, and yeast in food ­processor until combined, about 2 seconds. With processor running, add water and process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand for 10 minutes.

2. Add oil and salt to dough and process until it forms satiny, sticky ball that clears sides of workbowl, 45 to 60 seconds. Remove from bowl and knead on oiled countertop until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 18 hours or up to 2 days.

3. FOR THE GARLIC OIL: Heat oil in 8-inch skillet over medium-low heat until shimmering. Add garlic; anchovies, if using; pepper; oregano; pepper flakes; and salt. Cook, stirring constantly, until fragrant, about 30 seconds. Transfer to bowl and let cool completely before using.

4. One hour before baking pizza, adjust oven rack 4½ inches from broiler element, set pizza stone on rack, and heat oven to 500 degrees. Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place balls on lightly oiled baking sheet, spacing them at least 3 inches apart. Cover loosely with plastic coated with vegetable oil spray; let stand for 1 hour.

5. Heat broiler for 10 minutes. Meanwhile, coat 1 ball of dough generously with flour and place on well-floured countertop. Using your fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center. Lift edge of dough and, using back of your hands and knuckles, gently stretch disk into 12-inch round, working along edges and giving disk quarter turns as you stretch. Transfer dough to well-floured peel and stretch into 13-inch round. Using back of spoon, spread half of garlic oil over surface of dough, leaving ¼-inch border. Layer 1/2 cup basil leaves over pizza. Sprinkle with 1/4 cup Pecorino, followed by 1 cup mozzarella. Slide pizza carefully onto stone and return oven to 500 degrees. Bake until crust is well browned and cheese is bubbly and partially browned, 8 to 10 minutes, rotating pizza halfway through baking. Remove pizza and place on wire rack. Dollop half of ricotta over surface of pizza. Let pizza rest for 5 minutes, slice, and serve.

6. Heat broiler for 10 minutes. Repeat process of stretching, topping, and baking with remaining dough and toppings, returning oven to 500 degrees when pizza is placed on stone.

Want recipes and food news emailed directly to you? Sign up for the new Food newsletter here!

Support Provided By
Read More
An illustration of the Three Sisters Garden depicts a tall stalk of corn with beans growing up its stalk. Broad leaves from the squash plant and squash are at the bottom of the stalk.

The Importance of Restoring Ancestral Seeds to Indigenous Communities

Through the process of seed rematriation, where seeds are returned to their place of origin, Indigenous communities restore relationships with their ancestral seeds.
A blue and purplish corn on a table.

Acoma Blue Corn Restored to Its Community of Origin

The restoration of Acoma blue corn to its community of origin represents a hopeful example of how seed rematriation can improve Indigenous foodways.
An asymmetrical ceramic dish holds a small, bite-sized piece of white steamed fish sitting in a thin, broth-y sauce. The fish is topped with a fine green powder. Additionally, someone is pouring more of the sauce from a small ceramic container.

Jon Yao of Kato Finds Confidence in the Flavors of His Taiwanese Upbringing

Los Angeles' Kato Restaurant, where the dishes are edible mnemonic devices for Asian Americans, is an homage to Chef Jon Yao's Taiwanese heritage.