Fontina, Olive, and Tomato Pizza with Basil Whole Wheat Crust Recipe

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Fontina, Olive, and Tomato Pizza with Basil Whole Wheat Crust
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  1. To prepare dough, dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add 1 1/4 cups all-purpose flour, whole wheat flour, salt, and 1/8 teaspoon freshly ground pepper to yeast mixture; stir until a soft dough forms.
  2. Turn dough out onto a lightly floured surface. Knead until soft and elastic (about 6 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to keep dough from sticking to hands (dough will feel slightly sticky). Knead in fresh basil just until incorporated. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
  3. Roll dough into a 12-inch circle (about 1/4 inch thick) on a lightly floured surface. Place dough on a rimless baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Lightly spray surface of dough with cooking spray; cover with plastic wrap. Place dough in refrigerator.
  4. Position one oven rack in the middle setting. Position another rack in the lowest setting, and place a rimless baking sheet on the bottom rack. Preheat oven to 500°.
  5. Remove plastic wrap from dough; discard. Remove preheated baking sheet from oven; close oven door. Slide dough onto preheated baking sheet, using a spatula as a guide. Bake on lowest oven rack at 500° for 8 minutes.
  6. Arrange tomato slices on paper towels. Cover with additional paper towels; let stand 5 minutes.
  7. Sprinkle fontina over crust, leaving a 1/4-inch border. Arrange tomato slices and olives over fontina; sprinkle with mozzarella. Top with pine nuts. Bake on middle rack an additional 8 minutes or until crust is golden brown and cheese melts. Garnish with cracked pepper, if desired. Cut into 12 wedges.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 267.14 Kcal (1118 kJ)
Calories from fat 42.06 Kcal
% Daily Value*
Total Fat 4.67g 7%
Cholesterol 6.99mg 2%
Sodium 313.32mg 13%
Potassium 179.78mg 4%
Total Carbs 47.44g 16%
Sugars 4.18g 17%
Dietary Fiber 2.36g 9%
Protein 7.97g 16%
Vitamin C 5.5mg 9%
Iron 2.1mg 11%
Calcium 63.2mg 6%
Amount Per 100 g
Calories 173.33 Kcal (726 kJ)
Calories from fat 27.29 Kcal
% Daily Value*
Total Fat 3.03g 7%
Cholesterol 4.54mg 2%
Sodium 203.3mg 13%
Potassium 116.65mg 4%
Total Carbs 30.78g 16%
Sugars 2.71g 17%
Dietary Fiber 1.53g 9%
Protein 5.17g 16%
Vitamin C 3.6mg 9%
Iron 1.3mg 11%
Calcium 41mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.3
  • 7

Good Points

  • saturated fat free,
  • low cholesterol

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