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)

Ingredients

 Dough:
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)

Preparation

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

Save and share Sheik al Mehshee Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.