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Gorgonzola and Mortgage Lifter Tomato Pizza

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 4 servings (serving size: 2 rectangles)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.