Serving Size

 6 servings (1/2 pizza each)

Preparation

20 minutes

Bake: 20 minutes to 22 minutes

Stand: 10 minutes

Ingredients

• 2 to 2 1/2 cups white whole wheat flour or all-purpose flour
• 1 pkg. pizza crust yeast or quick-rise active dry yeast
• 1 1/2 tsp. sugar
• 3/4 tsp. salt
• 1 cup warm water (120°F to 130°F)
• 3 Tbsp. vegetable oil or olive oil
• 1/2 cup whole wheat flour Cornmeal (optional)
• 1 cup Sauce
• 1 to 2 cups Toppers

Cheese

• 1 cup shredded or 4 ounces thinly sliced Provolone cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 4 ounces fresh mozzarella cheese, sliced 

Topping Options

•  Chopped sweet pepper
•  Chopped fresh spinach
• Thinly sliced Roma or yellow heirloom tomatoes, halved grape tomatoes
• Sautéed fresh spinach
• Sautéed sliced onion
• Sautéed sliced zucchini
• Mini Turkey Meatballs

Directions

1. In large mixing bowl combine 1 1/4 cups of the white whole wheat flour, the yeast, sugar, and salt; add warm water and oil. Stir until combined, then stir vigorously for 1 minute. Add whole wheat flour and 1/2 cup of the remaining white whole wheat flour. Using a wooden spoon, stir in as much of the remaining flour as you can.

2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a dough that is smooth and elastic (about 4 minutes). Divide dough into 3 equal portions. Cover; let rest for 10 minutes. Preheat oven to 425°F.

3. Press or roll out dough to form 3 oval pizza crusts (about 12x6-inches). Grease two large baking sheets. If desired, sprinkle with cornmeal. Transfer dough to baking sheets. Prick crusts with the tines of a fork. Bake crusts 8 minutes or until light brown.

4. Spread baked crust with Sauce. Add Toppers and Cheese. Bake for 12 to 14 minutes more or until bubbly.

15x10x1-inch baking pan and toss together. Roast, uncovered

 Baby Tomato Sauce

Preheat oven to 400 degrees F. Place 3 cups grape tomatoes, 1/4 cup finely chopped onion, 1 tablespoon cider vinegar, 2 teaspoons packed brown sugar and 1 teaspoon grated fresh ginger in a, for 30 to 40 minutes or until all tomato skins have burst and most of the liquid has evaporated, stirring every 20 minutes. Place in a food processor. Cover and process until smooth.

Creamy Garden Spread

In a small bowl combine 2, 6-ounce cartons plain Greek yogurt or 1 recipe Yogurt Cheese (see tip below), 3/4 cup shredded carrot, 1 teaspoon finely shredded lemon peel, 1 tablespoon snipped fresh flat-leaf (Italian) parsley, and 1/4 cup crumbled feta cheese (optional). (Note: If using feta cheese, omit salt.) Cover and chill up to 24 hours. Stir before serving. Use this as a pizza topper, sandwich spread, or a veggie dip. Line a yogurt strainer, sieve, or a small colander with three layers of 100-percent cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer, sieve, or colander over a bowl. Spoon in one 16-ounce carton plain yogurt. Cover with plastic wrap. Refrigerate for at least 24 hours. Remove from refrigerator. Drain and discard liquid. Store, covered, in refrigerator up to 1 week. Makes about 1 cup.

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