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

Fontina, Olive, and Tomato Pizza with Basil Whole Wheat Crust
Photo by Randy Mayor

Ingredients

  • ½ teaspoon salt
  • 2 plum tomatoes, thinly sliced (about 1/2 pound)
  • 1 tablespoon honey
  • 1 cup whole wheat flour (about 4 3/4 ounces)
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup warm water (100° to 110°)
  • Cracked black pepper (optional)
  • + 29 more ingredients
    • 1 package active dry yeast (about 2 1/4 teaspoons)
    • ½ teaspoon salt
    • 1 tablespoon honey
    • 3 tablespoons chopped pitted kalamata olives
    • 1/8 teaspoon freshly ground black pepper
    • 2 tablespoons stone-ground yellow cornmeal
    • ¼ cup chopped fresh basil
    • ½ cup (2 ounces) shredded part-skim mozzarella cheese
    • ½ cup (2 ounces) shredded part-skim mozzarella cheese
    • 3 tablespoons chopped pitted kalamata olives
    • 1 ½ cups all-purpose flour (about 6 3/4 ounces), divided
    • Dough:
    • 1 package active dry yeast (about 2 1/4 teaspoons)
    • 1 ½ cups all-purpose flour (about 6 3/4 ounces), divided
    • ¼ cup chopped fresh basil
    • 1 cup (4 ounces) shredded fontina cheese
    • Cooking spray
    • 1 cup whole wheat flour (about 4 3/4 ounces)
    • 1 cup (4 ounces) shredded fontina cheese
    • Cooking spray
    • Dough:
    • 2 plum tomatoes, thinly sliced (about 1/2 pound)
    • Remaining ingredients:
    • Remaining ingredients:
    • 1 tablespoon pine nuts, coarsely chopped
    • 1 tablespoon pine nuts, coarsely chopped
    • Cracked black pepper (optional)
    • 1 cup warm water (100° to 110°)
    • 2 tablespoons stone-ground yellow cornmeal

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 s...

View full recipe at My Recipes

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