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

Name: Fontina, Olive, and Tomato Pizza with Basil Whole Wheat Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons package active dry yeast (about; 0 teaspoons freshly ground black pepper; 191 grams 1/2 cups all-purpose flour (about , divided; 113 grams cup shredded fontina cheese; 59 milliliters chopped fresh basil; 2 Tbsps stone-ground yellow cornmeal; 1 Tbsp honey; 3 Tbsps chopped pitted kalamata olives; 57 grams 1/2 cup shredded part-skim mozzarella cheese; 1 Tbsp pine nuts, coarsely chopped; 227 grams plum tomatoes, thinly sliced (about; 1 teaspoons salt; 237 milliliters warm water (100° to 110°); 135 grams cup whole wheat flour (about

Fontina, Olive, and Tomato Pizza with Basil Whole Wheat Crust is a vegetarian recipe with 6 servings. This main course has 352 calories, 16g of protein, and 11g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up honey, fontina cheese, flour, and a few other things to make it today. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. If you like this recipe, take a look at these similar recipes: Fontina, Olive, and Tomato Pizza with Basil Whole Wheat Crust, Tomato & Basil Stuffed Crust Pizza, and Pizzette with Fontina, Tomato, Basil, and Prosciutto.

Instructions

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.

Ingredients you will need

Dough

Honey

Water

Yeast

Equipment you will use

Measuring Cup

Knife

Bowl

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.

Ingredients you will need

Whole Wheat Flour

Ground Black Pepper

Dough

Yeast

Salt

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.

Ingredients you will need

All Purpose Flour

Fresh Basil

Dough

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.)

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Cooking Spray

Dough

Equipment you will use

Bowl

Roll dough into a 12-inch circle (about 1/4 inch thick) on a lightly floured surface.

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Dough

Roll

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.

Ingredients you will need

Cooking Spray

Cornmeal

Dough

Wrap

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Baking Sheet

Plastic Wrap

Place dough in refrigerator.

Ingredients you will need

Dough

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 50

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Baking Sheet

Oven