Fontina, Olive, and Tomato Pizza with Basil Whole Wheat Crust

Ingredients

• 2.3 teaspoons yeast dry
• 0.1 teaspoon pepper black freshly ground
• 6.8 ounces flour all-purpose divided
• 4 ounces fontina shredded
• 0.3 cup basil fresh chopped
• 2 tablespoons cornmeal yellow
• 1 tablespoon honey 
• 3 tablespoons kalamata olives pitted chopped
• 2 ounces part-skim mozzarella cheese shredded
• 1 tablespoon pinenuts coarsely chopped
• 0.5 pound plum tomatoes thinly sliced
• 0.5 teaspoon salt 
• 1 cup water (100° to 110°)
• 4.8 ounces flour whole wheat

Equipment

• bowl
• baking sheet
• paper towels
• oven
• knife
• plastic wrap
• spatula
• measuring cup

Directions

1. To prepare dough, dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife.
2. Add 1 1/4 cups all-purpose flour, whole wheat flour, salt, and 1/8 teaspoon freshly ground pepper to yeast mixture; stir until a soft dough forms.
3. Turn dough out onto a lightly floured surface. Knead until soft and elastic (about 6 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to keep dough from sticking to hands (dough will feel slightly sticky). Knead in fresh basil just until incorporated.
4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
5. Roll dough into a 12-inch circle (about 1/4 inch thick) on a lightly floured surface.
6. Place dough on a rimless baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Lightly spray surface of dough with cooking spray; cover with plastic wrap.
7. Place dough in refrigerator.
8. Position one oven rack in the middle setting. Position another rack in the lowest setting, and place a rimless baking sheet on the bottom rack. Preheat oven to 50
9. Remove plastic wrap from dough; discard.
10. Remove preheated baking sheet from oven; close oven door. Slide dough onto preheated baking sheet, using a spatula as a guide.
11. Bake on lowest oven rack at 500 for 8 minutes.
12. Arrange tomato slices on paper towels. Cover with additional paper towels; let stand 5 minutes.
13. Sprinkle fontina over crust, leaving a 1/4-inch border. Arrange tomato slices and olives over fontina; sprinkle with mozzarella. Top with pine nuts.
14. Bake on middle rack an additional 8 minutes or until crust is golden brown and cheese melts.
15. Garnish with cracked pepper, if desired.
16. Cut into 12 wedges.