- 1 tablespoon honey
- 1 package dry yeast
- 1 cup warm water (105° to 115°)
- 2 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1 tablespoon chopped fresh thyme
- 1 1/2 teaspoons chopped fresh rosemary
- 1/4 teaspoon salt
- 4 teaspoons olive oil, divided
- Cooking spray
- 2 tablespoons yellow cornmeal
- 3/4 cup chopped onion
- 2 garlic cloves, minced
- 4 1/2 cups chopped plum tomato (about 2 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 cups chopped yellow tomato
- 2 cups (6 ounces) finely grated Asiago cheese
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh oregano
- calories 336
- caloriesfromfat 24 %
- fat 9 g
- satfat 4 g
- monofat 3.4 g
- polyfat 0.8 g
- protein 14.4 g
- carbohydrate 50.2 g
- fiber 4.2 g
- cholesterol 14 mg
- iron 3.7 mg
- sodium 576 mg
- calcium 281 mg
How to Make It
Dissolve honey and yeast in 1 cup warm water in a small bowl; let stand 5 minutes.
Place flour and next 4 ingredients (flour through 1/4 teaspoon salt) in a food processor; pulse 2 times or until blended. With processor on, slowly add yeast mixture and 1 teaspoon oil through food chute; process until dough leaves sides of bowl and forms a ball. Process 1 additional minute.
Turn dough out onto a lightly floured surface, and knead 2 minutes. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide in half. Roll each half of dough into a 12-inch circle on a lightly floured surface. Place dough on two 12-inch pizza pans or baking sheets that are each coated with cooking spray and sprinkled with 1 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim.
Preheat oven to 450°.
Heat remaining 3 teaspoons oil in a large skillet over medium heat. Add onion and garlic; sauté 3 minutes or until tender. Remove from heat; stir in plum tomato, 1/2 teaspoon salt, and pepper.
Spread plum tomato mixture evenly over prepared crusts, leaving a 1/2-inch border. Divide yellow tomato evenly between pizzas, and sprinkle each pizza with 1 cup cheese. Bake at 450° for 15 minutes. Remove pizzas to cutting boards; let stand 5 minutes. Sprinkle 1 tablespoon basil and 1 tablespoon oregano over each pizza. Cut each pizza into 8 slices.