I made the whole wheat dough in the bread machine in the morning. I always like to put a pizza dough in the refrigerator to proof for several hours. It seems to make it roll out better.
While the grill was heating up, I diced up and pre-cooked the onion, sausage, and eggplant. I didn't have any mushrooms on hand and used peeled Japanese eggplant instead. First time for everything. They were good! I also diced some red bell pepper, but didn't pre-cook it.
I love the way this whole wheat dough rolls! It was not hard to get a nice thin crust. I finished the roll out on a piece of parchment paper rather than corn meal on the pick because I thought it might be easier to handle putting it on the grill. It was.
I opened the grill and the dough had grown big bubble on the up side and was starting to burn underneath. I quickly removed it with the pick.
In the picture the bubble side is down. I flattened them, turned the crust over and put the sauce and toppings on.
Craig turned the grill down to Medium - Off - Medium, while I went up to "dress" the pizza.
With a lower temperature I was able to heat the toppings without over-doing the second side of the crust. Yes friends, you do see a bit of cheese. This was a more traditional style pizza and I used a small amount of grated parmesan. A few months ago I would have topped it with at least 12 ounces of mozzarella as well!
Craig said it was a little harder to cut than a white flour pizza.
This is a healthier pizza. Whole wheat crust, less cheese. But it was tasty and satisfied my pizza craving.
The wine glass is Craig's, my drink is the Pellegrino in the back.