Mediterranean Pizza with Whole Wheat Crust

Prep Time: 18 Minutes

Cook Time: 20 Minutes

Ready In: 38 Minutes

Servings: 8

Ingredients:

2 tablespoons honey

1 1/2 teaspoons dry yeast

2 tablespoons warm water (100° to 110°)

1 tablespoon olive oil

1 cup all-purpose flour

1/4 cup whole wheat flour

3/4 teaspoon salt, divided

1/3 cup cold water

cooking spray

2 teaspoons cornmeal

1 plum tomato, thinly sliced

1 teaspoon olive oil

1/2 cup chopped red onion

1 small zucchini, thinly sliced

4 garlic cloves, minced

1 (14-ounce) can quartered artichoke hearts, drained

2 tablespoons chopped fresh basil, divided

2 tablespoons chopped fresh oregano, divided

1/4 teaspoon black pepper

3/4 cup (3 ounces) pre-shredded part-skim mozzarella and provolone cheese blend

1/2 cup crumbled feta cheese with basil and sun-dried tomatoes

Directions:

1. Combine first 3 ingredients in a large bowl; let stand 5 minutes. Stir in 1 tablespoon oil. Lightly spoon flours into dry measuring cups; level with a knife. Stir flours and 1/2 teaspoon salt into yeast mixture. Gradually add 1/3 cup cold water, stirring until dough forms a ball.
2. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 2 minutes). Roll dough into a 9-inch circle on a lightly floured surface. Place dough on a 12-inch pizza pan coated with cooking spray and sprinkled with cornmeal.
3. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
4. Place tomato slices on paper towels; let stand 5 minutes.
5. Preheat oven to 400°.
6. Heat 1 teaspoon oil in a large nonstick skillet. Add onion, zucchini, and garlic; sauté 4 minutes or until tender. Add artichokes and 1 1/2 tablespoons each of basil and oregano; sauté 30 seconds. Drain. Stir in 1/4 teaspoon salt and pepper. Set aside.
7. Crimp edges of dough with fingers to form a rim; coat with cooking spray. Bake at 400° for 9 to 10 minutes or until lightly browned. Sprinkle crust with 1/2 cup cheese blend. Top with vegetable mixture. Sprinkle with 1/4 cup cheese blend. Place tomato slices on top of cheese. Sprinkle with feta cheese and remaining basil and oregano. Bake an additional 6 to 7 minutes or until crust is golden. Serve immediately.

By RecipeOfHealth.com