Mediterranean Pizza with Whole Wheat Crust

Ingredients

• 14 ounce artichoke hearts drained quartered canned
• 0.3 teaspoon pepper black
• 2 teaspoons cornmeal 
• 1.5 teaspoons yeast dry
• 0.5 cup sun-dried olives with basil and sun-dried tomatoes crumbled
• 1 cup flour all-purpose
• 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

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).
3. Roll dough into a 9-inch circle on a lightly floured surface.
4. Place dough on a 12-inch pizza pan coated with cooking spray and sprinkled with cornmeal.
5. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size.
6. Place tomato slices on paper towels; let stand 5 minutes.
7. Preheat oven to 40
8. Heat 1 teaspoon oil in a large nonstick skillet.
9. Add onion, zucchini, and garlic; saut 4 minutes or until tender.
10. Add artichokes and 1 1/2 tablespoons each of basil and oregano; saut 30 seconds.
11. Drain. Stir in 1/4 teaspoon salt and pepper. Set aside.
12. Crimp edges of dough with fingers to form a rim; coat with cooking spray.
13. Bake at 400 for 9 to 10 minutes or until lightly browned.
14. Sprinkle crust with 1/2 cup cheese blend. Top with vegetable mixture.
15. Sprinkle with 1/4 cup cheese blend.
16. Place tomato slices on top of cheese.
17. Sprinkle with feta cheese and remaining basil and oregano.
18. Bake an additional 6 to 7 minutes or until crust is golden.
19. Serve immediately.