Whole Wheat Pesto Pizza
Makes 2 (12-inch) pizzas
2 cups all-purpose flour
1 cup whole wheat flour
1 envelope FLEISCHMANN’S RapidRise Yeast
1- 1 / 2 teaspoons salt
1 cup very warm water (120o to 130oF)
2 tablespoons olive oil
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 12-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.
Parbake at 400oF 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 400oF for 10 minutes or until done, switching positions of pans halfway through baking for even browning. Serve warm.
Serving size: 1 slice; 1 / 24 of recipe
Serving weight: 1.8 ounces
Calories 130; Total fat 7 g; Saturated fat 2 g;
Cholesterol 5 mg; Sodium 270 mg; Carbohydrates 14 g; Dietary fiber 1 g; Protein 5 g