NEW WAVE PIZZA

FOR THE PIZZA DOUGH:
1 cup warm water (105 to 115 degrees F)
1 package dry yeast
3 to 3 1/2 cups whole wheat flour, divided use
2 tbsp olive oil
1/2 tsp salt
FOR THE PIZZA:
cornmeal (for dusting pan)
1/2 lb. part skim mozzarella cheese, thinly sliced
1 1/2 lbs. fresh tomatoes, seeded and chopped (or 1 cup canned tomatoes, drained and chopped)
2 cloves garlic, minced
5 to 6 fresh basil leaves, shredded (or 1 tsp dried basil or oregano)
salt and freshly ground pepper to taste
2 tbsp fresh grated parmesan cheese
2 tsp olive oil, optional

TO PREPARE THE PIZZA DOUGH:
In a medium bowl, combine water and yeast; stir until dissolved.

Add 1 cup flour, olive oil and salt; mix well with a wooden spoon.

On a working surface, sprinkle 1 cup flour. Knead dough on floured surface until smooth and elastic, adding remaining 1/2 cup flour if necessary.

Lightly flour a 2-quart bowl. Place dough in the bowl; turn to coat surface. Cover with plastic wrap and let rise for 1 hour or until doubled in bulk.

WHEN READY TO MAKE THE PIZZA:
Preheat oven to 500 degrees F. Sprinkle a large pizza pan with cornmeal.

Knead dough for 1 minute. Roll or stretch dough into a thin circle; place in prepared pan.

Layer mozzarella cheese, tomatoes, garlic, basil, salt, pepper, parmesan cheese and olive oil over dough.

Bake for 10-15 minutes or until crust is golden. Cut into slices.

Makes 12 slices
Source: The Good Book of Nutrition By the American Cancer Society