Halloween Pumpkin Pizza

Pizza Dough
- 1 cup whole-wheat flour (250 mL)
- 1 1/2 – 2 cups all-purpose flour (375-500 mL)
- 2 Tbsp wheat germ (30 mL)
- 1 pkg (7 g) quick rising instant yeast (1 pkg)
- 1 cup warm water (250 mL)
- 1 Tbsp canola oil (15 mL)
- 1/4 tsp salt (1 mL)
Quick Pizza Sauce
- 2 Tbsp canola oil (30 mL)
- 1 small onion, diced (1)
- 3 cloves garlic, minced (3)
- 3-4 Tbsp chopped fresh oregano or 2 Tbsp each of fresh oregano and basil (45-60 mL)
- 1/4 tsp red pepper flakes (1 mL)
- 1 can (28 oz/796 mL) crushed tomatoes (1 can)
- 1/2- 1 tsp sugar (optional- will reduce the acidity of tomatoes) (2-5 mL)
Toppings
- 1 1/2 cups mozzarella cheese, shredded (375 mL)
- 28 small round pepperoni slices (28)
Pizza Dough
1. Preheat oven to 450°F (230°C).
2. In a large bowl, mix whole-wheat flour, 1 cup (250 mL) all-purpose flour, salt and yeast. Stir in warm water and canola oil.
3. Gradually stir in enough of remaining all-purpose flour to make a soft dough. Knead on lightly-floured surface until smooth and elastic.
4. Shape dough into ball. Cover and let rest for 10 minutes before rolling out.
5. Cut dough into 4 equal balls. Shape each ball of pizza dough into a pumpkin with stem, place shaped dough on a parchment-lined baking sheet. Bake for 10 minutes.
Sauce
1. Heat a large saucepan over medium-high heat. Add canola oil.
2. Add onion and cook until softened, about 5 minutes. Stir in garlic, oregano, red pepper flakes, pepper and crushed tomatoes. Simmer sauce for 5-10 minutes.
Assembly
1. Top each pumpkin with pizza sauce and cover with shredded mozzarella.
2. Add pepperoni eyes and mouth.
3. Bake for 12 minutes until cheese is melted.