Estimated read time: 2-3 minutes
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Whole Wheat Mediterranean Pizza
Yield: 5 Servings
Ingredients:
2½ tbsp. Pure Honey
2 tsp. Instant Yeast
2½ tbsp. Warm Water
1¼ tbsp. Olive Oil
1¼ cup All Purpose Flour
5 tbsp. Whole Wheat Flour
6½ tbsp. Cold Water
1¼ tsp. Fresh Oregano, Chopped
1¼ tsp. Fresh Thyme, Chopped
½ tsp. Crushed Red Pepper
1¼ tsp. Yellow Corn Meal
10 each Fresh Tomato, Sliced
10 tbsp. Red Onion, Diced
1¼ each Zucchini, Sliced
1½ tbsp. Garlic, Diced
3 cups Artichoke Heart, Quartered
1¼ tbsp. Fresh Basil, Chopped
1¼ tbsp. Fresh Oregano, chopped
¼ tsp. Black Pepper
7½ tbsp. Mozzarella Cheese, Shredded
7½ tbsp. Provolone Cheese, Shredded
1¼ tbsp. Fresh Basil, Chopped
1¼ tbsp. Fresh Oregano, Chopped
5 tbsp. Feta Cheese, Crumbled
5 each Fresh Basil Sprig
Preparations:
1. Combine honey, yeast and water in a large bowl; let stand 5 minutes.
2. Stir in oil and both flours into yeast mixture, gradually add cold water; stirring until dough forms a ball
3. Turn dough out onto a lightly floured surface; knead in oregano, thyme and crushed red pepper until smooth and elastic.
4. Roll dough into a 9” circle on a lightly floured surface, approximately 11 per ball; place dough on a pan coated with non-stick pan coating and cornmeal.
5. Cover and let rise in a warm place (85F), until double in size (about 1 hour).
6. Pre-heat oven to 400F.
7. Place thinly sliced tomatoes on a paper towel; let stand 5 minutes.
8. In a skillet sprayed with non-stick pan coating, add onions, zucchini and garlic; sauté until tender.
9. Add artichokes, basil, oregano and pepper; sauté for 30 seconds; drain.
10. Crimp edges of dough with fingers to form a rim, coat with cooking spray; bake for 9-10 minutes or until lightly browned.
11. Sprinkle crust with ½ of cheese blend; top with vegetable mixture; add the rest of the cheese.
12. Place tomato slices on top of cheese; add feta, basil and oregano; bake an additional 6-7 minutes or until the crust is golden brown.
Plate Assembly: Serve two slices of pizza per portion, garnish with fresh basil.
