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

This is a sauceless pizza. The whole wheat and basil base is an earthy foil for the creamy cheese, tangy olives, and tomatoes.

Yield: 6 servings (serving size: 2 wedges)
Recipe from Cooking Light

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Nutritional Information

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

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

  1. 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.
  2. 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.)
  3. 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.
  4. 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°.
  5. 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.
  6. Arrange tomato slices on paper towels. Cover with additional paper towels; let stand 5 minutes.
  7. 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.
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