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Mediterranean Pizza with Whole Wheat Crust

Oxmoor House
Prep time 18 mins
Cook time 20 mins
Other time 1 hr, 5 mins
Yield 8 servings (serving size: 1 slice)

Ingredients

  • 2 tablespoons honey
  • 1 1/2 teaspoons dry yeast
  • 2 tablespoons warm water (100° to 110°)
  • 1 tablespoon olive oil
  • 1 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 3/4 teaspoon salt, divided
  • 1/3 cup cold water
  • Cooking spray
  • 2 teaspoons cornmeal
  • 1 plum tomato, thinly sliced
  • 1 teaspoon olive oil
  • 1/2 cup chopped red onion
  • 1 small zucchini, thinly sliced
  • 4 garlic cloves, minced
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 2 tablespoons chopped fresh basil, divided
  • 2 tablespoons chopped fresh oregano, divided
  • 1/4 teaspoon black pepper
  • 3/4 cup (3 ounces) pre-shredded part-skim mozzarella and provolone cheese blend
  • 1/2 cup crumbled feta cheese with basil and sun-dried tomatoes

Nutrition Information

  • calories 189
  • fat 6.2 g
  • satfat 2.6 g
  • protein 8.1 g
  • carbohydrate 27.3 g
  • cholesterol 11 mg
  • iron 2.1 mg
  • sodium 394 mg
  • caloriesfromfat 28 %
  • fiber 3.8 g
  • calcium 127 mg

How to Make It

  1. Combine first 3 ingredients in a large bowl; let stand 5 minutes. Stir in 1 tablespoon oil. Lightly spoon flours into dry measuring cups; level with a knife. Stir flours and 1/2 teaspoon salt into yeast mixture. Gradually add 1/3 cup cold water, stirring until dough forms a ball.

  2. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 2 minutes). Roll dough into a 9-inch circle on a lightly floured surface. Place dough on a 12-inch pizza pan coated with cooking spray and sprinkled with cornmeal.

  3. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.

  4. Place tomato slices on paper towels; let stand 5 minutes.

  5. Preheat oven to 400°.

  6. Heat 1 teaspoon oil in a large nonstick skillet. Add onion, zucchini, and garlic; sauté 4 minutes or until tender. Add artichokes and 1 1/2 tablespoons each of basil and oregano; sauté 30 seconds. Drain. Stir in 1/4 teaspoon salt and pepper. Set aside.

  7. Crimp edges of dough with fingers to form a rim; coat with cooking spray. Bake at 400° for 9 to 10 minutes or until lightly browned. Sprinkle crust with 1/2 cup cheese blend. Top with vegetable mixture. Sprinkle with 1/4 cup cheese blend. Place tomato slices on top of cheese. Sprinkle with feta cheese and remaining basil and oregano. Bake an additional 6 to 7 minutes or until crust is golden. Serve immediately.

Oxmoor House Healthy Eating Collection