Ingredients
| 3 |
tbsp olive oil |
| 2 |
tbsp honey, natural |
| 1 1/2 |
cup flour, all purpose |
| 1 1/2 |
cup flour, whole wheat |
| 2 |
tsp salt, kosher |
| 1 |
cup water, warm |
| 1 |
package Active Dry Yeast |
| 5 |
oz Mozzarella, Part Skim Milk Cheese, in 10 half-ounce portions |
| 28 |
oz tomato, crushed |
| 1 |
tbsp garlic, minced |
| 3 |
tbsp chopped fresh basil |
Directions
- In a 2 quart bowl, mix yeast with warm water, let sit for 5 minutes.
- Add 1 tbsp honey, salt, and 2 tbsp oil to yeast.
- Mix in whole wheat flour, slowly.
- Mix in all purpose flour, slowly.
- When you have a solid mass, move to a working surface and knead into a smooth ball, folding repeatedly for five minutes.
- Lightly cover the ball and the bowl in non stick cooking spray, put the ball in the bowl, set the bowl in a warm spot, covered with a towel, and let dough rise for 30 minutes to 1 hour, or longer if you wish.
- About 15 minutes before you are ready to bake, preheat your oven to 500 degrees.
- In a saucepan, heat your remaining tbsp of oil and then add your garlic. After a minute, add tomatoes and basil. After another minute, add remaining tbsp of honey. Simmer for 10-15 minutes.
- Cover a 12x18 cookie sheet with foil, and spray with nonstick spray.
- Shape dough into crust on a 12x18 cooking sheet, cover evenly with tomatoes, then add one .5 ounce cheese portion to each tenth of the crust.
- Bake at a preheated 500 degrees for 10-15 minutes, or until crust is browned.
Categories
Tomatoes, Breads, Italian, Bake, Vegetarian
|
