This Whole Wheat Pizza with Cured Pork and Jalapeño pizza is for the meat lover in your life. It features a 100% whole wheat crust, topped with a cured pork and jalapeño sauce. The jalapeños add a nice kick of spice, while the pork provides a rich and savory flavor. This is a hearty pizza that is sure to fill you up.

I’ll have to be honest here—I in no way, shape or form, intended to make what is known as a “healthy pizza”. Whole wheat pizza is not in my usual sights.

However, when you’ve got a bunch of college guys over and you need a few pizzas quick, and you have no white flour left in the cupboard, you improvise. The guys were as skeptical as me about the whole “whole wheat pizza” idea, but they were hungry and held hostage at my home.

So we tried it and I have to say: it was delicious. That’s right, I said it. The whole wheat pizza I made with my own manly hands was delicious. I know most guys won’t believe me, but this is honestly good. Scout’s honor (that’s still a thing, right?).

Check out the recipe below, make it one rainy day, and then let me know how much you liked it (you’ll like it, I promise).

Table of Contents

Whole Wheat Pizza with Cured Pork and Jalapeño

Pizza is one of America's favorite foods, and there are endless possibilities when it comes to toppings and crusts. For a healthier option, try this 100% whole wheat pizza with cured pork and jalapeño. The whole wheat crust is packed with nutrients and fiber, and the toppings are both flavorful and healthy. The cured pork is a great source of protein, and the jalapeño adds a nice kick of flavor. This pizza is sure to please everyone at the table.

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Prep Time 2 30

Baking time 30

Total Time 3

Servings 4 servings

Calories 1277 kcal

Ingredients

For the dough:

1 cup warm water not hot
1.5 teaspoon yeast
1 tablespoon sugar
1 teaspoon salt
2.5 – 3 cups whole wheat flour
1 tablespoon oil

For the topping:

3 tablespoons tomato sauce per large pizza
mozzarella about 1 cup per large pizza
smoked and cured pork loin sliced
jalapeños sliced or rough chopped
cherry tomatoes sliced in half
mushrooms sliced (optional)

Instructions

First of all, we’ll go ahead and make the dough.
Take 1 cup of warm water (not hot), and add the 1.5 tsp of yeast into it. Add 1/2 of the sugar and let it sit for roughly 10 minutes.
While the yeast is getting juicy, pour about 2 cups of whole wheat flour into a large bowl. (I usually add between 2 and 2.5 cups to the bowl and slowly add the rest later.) Mix in the salt and then make a well in the middle.
By this time, your yeast should be all milky-fine, so tip that in the middle. Because this flour is more rough, you’ll have to spend some time mixing it well to get a nice mass.
Tip the mass onto a floured surface and start trying to tame the beast. Eventually you’ll get to the point where it’s ugly and round-looking. Here, I usually let it rest for about 5 minutes to let the science things happen and let the dough become smooth.
Knead it again for a minute or two and shape it into a ball (cut and shape into two balls for medium-sized pizzas). Pour 1 tbsp olive oil into a bowl and toss the dough in there (make sure to cover it with the olive oil). Cover with plastic wrap and a kitchen towel, optimally in a dark and warm place, and let it rise until doubled, about 2 hours.
When you've gotten our whole wheat pizza dough kneaded, put it into a bowl with olive oil, cover and let rest.
Unwrap the dough, take out your grandma’s rolling pin and roll that dough as thin as possible. The thinner, for such a coarse flour, the better.
Once you’re done, move it onto a sheet of baking paper (before you put on the toppings, or else accidents will happen). Spoon on the tomato sauce, and then sprinkle on as much or as few ingredients as you like, in whatever quantities. Go crazy. Last, put on the cheese. One of the guest, an Indian guy, helped me roll the edges of the pizza.
Now, for the oven. I let mine go for about 20 minutes after it’s hit 250°C then turn it down to 220°C before I put the pizza in.
Slide a big paddle (or hard-plastic cutting board in our case) under the baking paper. After you’ve prayed that nothing bad happens, slide the pizza (with baking paper) onto the inverted cookie sheet.
The pizza should take about 20-30 minutes to cook at that temperature. When the top begins to brown, it’s ready.
Slice and eat.

Video

Notes

If you're looking for a hearty and delicious pizza that's sure to satisfy, look no further than our 100% whole wheat pizza with cured pork and jalapeño. This pizza is loaded with flavorful ingredients, including plenty of savory cured pork and fresh, fiery jalapeños. The whole wheat crust is thick and chewy, providing the perfect base for all of the toppings. And, of course, it's all topped off with our signature pizza sauce and plenty of mozzarella cheese. Trust us, this pizza is worth every bite.

The Story of the evolution of pizza

When people think of pizza, they usually think of the thin-crust pizza that we get at restaurants. However, the first pizza was actually a flatbread that was made in Italy in the late 1700s. Over the years, the pizza we know and love has evolved, and there are now many variations to choose from.

The first pizza crust was made of wheat flour, olive oil, and salt. Over time, other ingredients were added, such as cheese and tomatoes. Today, there are many types of pizza available, including thin-crust, stuffed crust, pan pizza, and deep-dish pizza. There are even gluten-free and vegan options available. Whatever your favorite pizza flavor, there’s a version of it that’s sure to please.

What Makes A Good Whole Wheat Pizza?

A good whole wheat pizza should have a crispy crust. The crust should be crispy, not soggy or doughy. Additionally, the sauce on a good whole wheat pizza should be flavorful and substantial. The toppings on a good whole wheat pizza should also be fresh and plentiful.

It is important to use high-quality ingredients when preparing a whole wheat pizza. Good whole wheat pizzas typically use only the finest of ingredients, including flour, water, and olive oil. Flour that is not made from 100% whole wheat can make a pizza dough heavy and dense. Likewise, using too much water can result in a soggy crust or a crust that is too wet and chewy. Conversely, using too little water can leave the crust dry and brittle. Olive oil is also essential for creating a crispy crust on a good whole wheat pizza. Too much oil will cause the dough to become greasy and soft, while too little oil will render the crust without any flavor or texture at all.

What Toppings Go Well With Whole Wheat Pizza?

Anyone who has ever ordered a pizza knows that there are an infinite number of toppings that can be put on it. In fact, the possibilities are practically limitless! Some popular toppings include meats (pepperoni, sausage, Canadian bacon, chicken), veggies (mushrooms, onions, peppers, olives), and cheese (mozzarella, Parmesan, goat cheese).

Whole wheat pizza is a great option for anyone looking for something hearty and filling. Not to mention, whole wheat pizza crusts are naturally gluten free which can be a big plus for some people. So go ahead and top your pizza with anything you like – meats (pepperoni, sausage, Canadian bacon, chicken, smoked salmon), veggies (mushrooms, onion, peppers, olives), cheese (mozzarella, Parmesan, or goat cheese)!

There are a few toppings that really compliment whole wheat pizza. One of the best options is smoked salmon. It’s high in protein, omega-3 fatty acids, and vitamin D which all play important roles in optimal health. Plus, it tastes great on a whole wheat pizza! Another great option is goat cheese. Goat cheese is a nutrient rich food that offers many health benefits including aiding in weight loss and helping to reduce inflammation. It also has a strong flavor which works great with the other ingredients on a whole wheat pizza. Finally, Parmesan cheese is another great topping for Whole Wheat Pizza because it balances out the acidity of some of the vegetables and cheeses while adding its own unique flavor.

How To Make Your Own Cured Pork And Jalapeño Topping

Making your own cured pork and jalapeño topping is a great way to add some flavor and variety to your meals. Not only that, but it’s also a great way to make use of some leftover ingredients. And if you happen to have any leftovers from making bacon, they’re perfect for this recipe too!

To cure pork and jalapeño, first you need to cut the meat into small cubes. Then, you need to mix together salt, sugar, garlic powder, onion powder, black pepper, coriander seeds, mustard seeds and juniper berries in a bowl. Finally, you can add the meat cubes and stir until everything is well combined. You can then store this mixture in an airtight container for up to 3 months.

And if you have any leftover ingredients after curing the pork and jalapeño topping, don’t worry – there are plenty of ways to use them! For example you could put them into tacos or burritos; use them as a filling for empanadas; or add them to soup or chili. There really are endless possibilities!

If you’re looking for a delicious, flavorful topping for your pork or jalapeño dishes, nothing beats homemade cured pork and jalapeño topping. It’s easy to make, and it gives your food an amazing taste that will just wow your guests.