We loved this pizza, even though we cheated and used regular garden tomatoes. Loved the cheesy Gorgonzola blend and the cracker-like crust.
Gorgonzola and Mortgage Lifter Tomato Pizza
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.
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- Calories: 261
- Calories from fat: 32%
- Fat: 9.2g
- Saturated fat: 5.4g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 0.5g
- Protein: 16.3g
- Carbohydrate: 29.5g
- Fiber: 4.5g
- Cholesterol: 25mg
- Iron: 2.2mg
- Sodium: 680mg
- Calcium: 237mg
- 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.
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