Recipe: Whole Wheat Pesto Pizza

WHOLE WHEAT PESTO PIZZA

"A delicious crust that's high in fiber with a juicy sliced-tomato and artichoke heart topping."


FOR THE DOUGH:
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 envelope Fleischmann's RapidRise Yeast
1 1/2 teaspoons salt
1 cup very warm water (120 to 130 degrees F)
2 tablespoons olive oil
cornmeal
FOR THE PESTO TOPPING:
1/2 cup prepared pesto sauce
1 (6.5-ounce) jar marinated artichoke hearts, drained
1 medium tomato, sliced into wedges
1/2 cup pine nuts
1/2 cup shredded Romano cheese
1/2 cup shredded Parmesan cheese

In a large bowl, combine 1 cup all-purpose flour, whole wheat flour, undissolved yeast, and salt. Add water and olive oil; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half; roll each half to 13-inch circle. Place on 2 (12-inch) pizza pans that have been brushed with olive oil and sprinkled with cornmeal. Form a standing rim by pinching the edge of the dough. Prick dough with fork; let rest 10 minutes.

Pre-bake at 400 degrees F for 8 minutes. Remove from pans; place on wire cooling racks.

Spread pesto sauce evenly on each pizza crust. Top with artichokes and tomato wedges; sprinkle with pine nuts and cheeses.

Bake on wire racks at 400 degrees F for 10 minutes or until done, switching positions of pans halfway through baking for even browning. Serve immediately.

Makes two (12-inch) pizzas
Serving Size: one slice (1/24 of recipe)

Per Serving: Serving Weight: 1.7 ounces (49 grams), Calories: 120, Total Fat: 6 g, Saturated Fat: 1.5 g, Cholesterol: 5 mg, Sodium: 230 mg, Carbohydrates: 13 g, Dietary Fiber: 2 g (1.2 g / oz), Sugars: 1 g, Protein: 4 g

Source: Fleischmann's