Mortgage Lifter tomatoes, a pink-fleshed beefsteak variety, are also often labeled â€œRadiator Charlie.â€� 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.
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
1 tablespoon cornmeal
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
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.
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.)
Preheat oven to 450°.
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.
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.
Bake at 450° for 12 minutes or until crust is golden brown. Cut pizza into 8 (5 x 3 1/2–inch) rectangles.
Used Publix pizza dough and rolled it out and partially baked it prior to adding the tomato and other toppings. The texture and taste are outstanding!! So good. Definitely be making this one again. Loved it!
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