This was another combination recipe—either whole wheat or multigrain pizza. Having previously made Reinhart's whole wheat pizza, I elected to make a multigrain pizza this time around. (In the interest of full disclosure of biases, I typically prefer multigrain breads to whole wheat breads.)I followed the recipe as written. For my grains, I used the Harvest Grain mix from King Arthur, a longtime favorite of mine. I used a variety of toppings, including leftover taco filling, salsa, and cheddar cheese; two pizzas with pesto, feta and nuts, one with pine nuts and one with walnuts; and two with tomato sauce and cheese, one with onions, mushrooms, and pepperoni, and another with sausage and walnuts. All were excellent. This isn't your usual pizza but the crust worked well, particularly with toppings combinations that include walnuts. Another pleasant recipe worth making again.
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