0.5 cup sun-dried olives with basil and sun-dried tomatoes crumbled
1 cup flour all-purpose
2 tablespoons basil fresh divided chopped
2 tablespoons basil fresh divided chopped
4 garlic clove minced
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon olive oil
2 tablespoons oregano fresh divided chopped
3 ounces part-skim mozzarella cheese
1 plum tomatoes thinly sliced
0.5 cup onion red chopped
0.8 teaspoon salt divided
0.3 cup water cold
2 tablespoons water (100° to 110°)
0.3 cup flour whole wheat
1 small zucchini thinly sliced
Equipment
bowl
frying pan
paper towels
oven
knife
pizza pan
measuring cup
Directions
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.
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.
Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size.
Place tomato slices on paper towels; let stand 5 minutes.
Preheat oven to 40
Heat 1 teaspoon oil in a large nonstick skillet.
Add onion, zucchini, and garlic; saut 4 minutes or until tender.
Add artichokes and 1 1/2 tablespoons each of basil and oregano; saut 30 seconds.
Drain. Stir in 1/4 teaspoon salt and pepper. Set aside.
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.
