Gorgonzola and Mortgage Lifter Tomato Pizza

Ingredients

• 2.3 teaspoons yeast dry
• 1 tablespoon cornmeal 
• 0.3 teaspoon pepper red crushed
• 1 teaspoon olive oil extravirgin
• 2.3 ounces flour all-purpose
• 2 tablespoons basil fresh chopped
• 1  garlic clove minced
• 2 ounces gorgonzola crumbled
• 0.5 teaspoon kosher salt 
• 3 ounces part-skim mozzarella cheese shredded
• 0.3 teaspoon salt 
• 2  tomatoes cut into 1/4-inch-thick slices ( 1 pound)
• 1 tablespoon vital wheat gluten 
• 0.3 cup water (100° to 110°)
• 2.5 ounces flour whole wheat

Equipment

• bowl
• baking sheet
• oven
• knife
• measuring cup

Directions

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.
2. Add flours, wheat gluten, oil, and 1/2 teaspoon kosher salt; stir until a soft dough forms.
3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 3 minutes).
4. 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.)
5. Preheat oven to 45
6. Punch dough down.
7. Roll dough into a 10 x 14inch rectangle on a lightly floured surface.
8. 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.
9. Sprinkle cheeses evenly over dough. Arrange tomato slices in a single layer over cheese.
10. Combine basil and remaining ingredients in a bowl; sprinkle mixture evenly over tomatoes.
11. Bake at 450 for 12 minutes or until crust is golden brown.
12. Cut pizza into 8 (5 x 3 1/2inch) rectangles.