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

Photo: Fontina, Olive, and Tomato Pizza With
Basil Whole Wheat Crust Recipe
Randy Mayor

wheat and basil base is an earthy foil for the creamy cheese, tangy olives, and tomatoes.
Yield: 6 servings (serving size: 2 wedges)


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


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.

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.)

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.

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°.

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.

Arrange tomato slices on paper towels. Cover with additional paper towels; let stand 5 minutes.

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.

Nutritional Information

Calories per serving:    341
Calories from fat:    29%
Fat per serving:    10.9g
Saturated fat per serving:    5g
Monounsaturated fat per serving:    3.7g
Polyunsaturated fat per serving:    1.4g
Protein per serving:    14.6g
Carbohydrates per serving:    47.3g
Fiber per serving:    4.5g
Cholesterol per serving:    27mg
Iron per serving:    2.9mg
Sodium per serving:    502mg
Calcium per serving:    186mg

Good to Know
You won't believe you're eating pizza with this healthy alternative to traditional white crust and plain cheese pizza. Whole wheat is a great source of fiber, which keeps you feeling full. Add slices of tomato for a serving of vegetables.

Julie Grimes Bottcher
Cooking Light

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