Gorgonzola and Mortgage Lifter Tomato Pizza

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Gorgonzola and Mortgage Lifter Tomato PizzaRecipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Mortgage Lifter tomatoes, a pink-fleshed beefsteak variety, are also often labeled “Radiator Charlie.� Substitute another pink- or red-fleshed beefsteak, if necessary. Vital wheat gluten strengthens the dough. Look for it at health-food stores and large supermarkets.
4 servings (serving size: 2 rectangles)


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1 package active dry yeast (about 2 1/4 teaspoons)
1/3 cup warm water (100° to 110°)
1/2 cup whole wheat flour (about 2 1/2 ounces)
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 tablespoon vital wheat gluten
1 teaspoon extravirgin olive oil
1/2 teaspoon kosher salt
Cooking spray
1 tablespoon cornmeal
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) crumbled Gorgonzola cheese
2 Mortgage Lifter tomatoes, cut into 1/4-inch-thick slices (about 1 pound)
2 tablespoons chopped fresh basil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon crushed red pepper


1. Dissolve yeast in 1/3 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups, and level with a knife. Add flours, wheat gluten, oil, and 1/2 teaspoon kosher salt; stir until a soft dough forms.

2. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 3 minutes). Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)

3. Preheat oven to 450°.

4. Punch dough down. Roll dough into a 10 x 14–inch rectangle on a lightly floured surface. Place dough on a baking sheet coated with cooking spray and sprinkled with cornmeal. Cover and let rise in a warm place (85°), free from drafts, 20 minutes.

5. Sprinkle cheeses evenly over dough. Arrange tomato slices in a single layer over cheese. Combine basil and remaining ingredients in a bowl; sprinkle mixture evenly over tomatoes.

6. Bake at 450° for 12 minutes or until crust is golden brown. Cut pizza into 8 (5 x 3 1/2–inch) rectangles.

Created date

July 2008

Nutritional Information

Calories 261
Caloriesfromfat 32 %
Fat 9.2 g
Satfat 5.4 g
Monofat 1.9 g
Polyfat 0.5 g
Protein 16.3 g
Carbohydrate 29.5 g
Fiber 4.5 g
Cholesterol 25 mg
Iron 2.2 mg
Sodium 680 mg
Calcium 237 mg