Broccoli, Mushroom and Mustard Pizza...with subs:

Okay, so, I didn't have any mushrooms, and I added some sliced tomato and sausage.  I used grey poupon for the mustard, and viola!  Enjoy!

Broccoli, Mushroom & Mustard Pizza / makes 4 personal size pizza’s or 2 large
pizza dough adapted from The Food Matters Cookbook

I really wish I had broccolini on hand for this one. Once it arrives at the market, I’m sure Ill be trying it out.

for the dough
1 1/2 cups whole wheat flour
1 cup white whole wheat flour
1/2 cup medium grind cornmeal
1/2 teaspoon instant yeast
1 teaspoon salt

1/3-1/2 cup homemade mustard or your favorite mustard
mozzarella or Parmesan cheese, I used a local variety that’s close to a Parmesan (leave off if you want vegan)
1 head broccoli, cut into bit sized pieces
1 cup sliced mushrooms
1/2 red onion, thinly sliced
2 tablespoons olive oil for drizzling
salt and pepper
lemon for serving

Combine the flours, corn meal, yeast, and salt in a large bowl. Stir in 1 1/2 cups water. The dough should be a bit sticky and wet, if not, add more water or flour, which ever is needed.

Cover the bowl and place in a warm spot to sit for about 6-12 hours. The longer the dough sits, the more complex the flavor will become.

When ready, heat oven to 475F. Dust a clean work surface with a little flour, dived the dough into 2-4 pieces, and roll it out into 8-10-inch rounds. Place it on a cornmeal or lightly floured baking sheet (use a baking stone if you have one). Spread on about 1-2 tablespoons of mustard (double that if making large size) and top with the cheese, onion, mushrooms, and broccoli. Sprinkle with a pinch of salt and pepper and drizzle with olive oil. Bake the pizzas for 12-15 minutes. Squeeze on a bit of lemon just before serving if you’d like.

Source for the pizza idea: http://goodthingsgrow.com/broccoli-mushroom-mustard-pizza/

Source for the crust idea:  http://www.sweetannas.com/2012/03/perfect-restaurant-quality-homemade.html