Mediterranean Pizza with Whole Wheat Crust

Yield: 8 servings (serving size: 1 slice)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 1 Hour, 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 189
  • Fat: 6.2g
  • Saturated fat: 2.6g
  • Protein: 8.1g
  • Carbohydrate: 27.3g
  • Cholesterol: 11mg
  • Iron: 2.1mg
  • Sodium: 394mg
  • Calories from fat: 28%
  • Fiber: 3.8g
  • Calcium: 127mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mediterranean Pizza with Whole Wheat Crust Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy