Fontina, Olive, And Tomato Pizza With Basil Whole W

Name: Fontina, Olive, And Tomato Pizza With Basil Whole Wheat Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dough:; 1 tablespoon honey; 1 package active dry yeast (about 2 1/4 teaspoons); 1 cup warm water (100u00b0 to 110u00b0); 1 1/2 cups all-purpose flour (about 6 3/4 ounces), divided; 1 cup whole wheat flour (about 4 3/4 ounces); 1/2 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1/4 cup chopped fresh basil; Cooking spray; 2 tablespoons stone-ground yellow cornmeal; Remaining ingredients:; 2 plum tomatoes, thinly sliced (about 1/2 pound); 1 cup (4 ounces) shredded fontina cheese; 3 tablespoons chopped pitted kalamata olives; 1/2 cup (2 ounces) shredded part-skim mozzarella cheese; 1 tablespoon pine nuts, coarsely chopped; Cracked black pepper (optional)

Servings: persons

Dough:
1 tablespoon honey
1 package active dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100u00b0 to 110u00b0)
1 1/2 cups all-purpose flour (about 6 3/4 ounces), divided
1 cup whole wheat flour (about 4 3/4 ounces)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil
Cooking spray
2 tablespoons stone-ground yellow cornmeal
Remaining ingredients:
2 plum tomatoes, thinly sliced (about 1/2 pound)
1 cup (4 ounces) shredded fontina cheese
3 tablespoons chopped pitted kalamata olives
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1 tablespoon pine nuts, coarsely chopped
Cracked black pepper (optional)

1
To prepare dough, dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add 1 1/4 cups all-purpose flour, whole wheat flour, salt, and 1/8 teaspoon freshly ground pepper to yeast mixture; stir until a soft dough forms.
2
Turn dough out onto a lightly floured surface. Knead until soft and elastic (about 6 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to keep dough from sticking to hands (dough will feel slightly sticky). Knead in fresh basil just until incorporated. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
3
Roll dough into a 12-inch circle (about 1/4 inch thick) on a lightly floured surface. Place dough on a rimless baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Lightly spray surface of dough with cooking spray; cover with plastic wrap. Place dough in refrigerator.
4
Position one oven rack in the middle setting. Position another rack in the lowest setting, and place a rimless baking sheet on the bottom rack. Preheat oven to 500u00b0.
5
Remove plastic wrap from dough; discard. Remove preheated baking sheet from oven; close oven door. Slide dough onto preheated baking sheet, using a spatula as a guide. Bake on lowest oven rack at 500u00b0 for 8 minutes.
6
Arrange tomato slices on paper towels. Cover with additional paper towels; let stand 5 minutes.
7
Sprinkle fontina over crust, leaving a 1/4-inch border. Arrange tomato slices and olives over fontina; sprinkle with mozzarella. Top with pine nuts. Bake on middle rack an additional 8 minutes or until crust is golden brown and cheese melts. Garnish with cracked pepper, if desired. Cut into 12 wedges.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Dough:, 1 tablespoon honey, 1 package active dry yeast (about 2 1/4 teaspoons), 1 cup warm water (100u00b0 to 110u00b0), and more.

Yes, Fontina, Olive, And Tomato Pizza With Basil Whole Wheat Crust falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fontina, Olive, And Tomato Pizza With Basil Whole Wheat Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions