-
1
Dissolve honey and yeast in 1 cup warm water in a small bowl; let stand 5 minutes.
-
2
Place flour and next 4 ingredients (flour through 1/4 teaspoon salt) in a food processor; pulse 2 times or until blended. With processor on, slowly add yeast mixture and 1 teaspoon oil through food chute; process until dough leaves sides of bowl and forms a ball. Process 1 additional minute.
-
3
Turn dough out onto a lightly floured surface, and knead 2 minutes. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85u00b0), free from drafts, 1 hour or until doubled in bulk.
-
4
Punch dough down, and divide in half. Roll each half of dough into a 12-inch circle on a lightly floured surface. Place dough on two 12-inch pizza pans or baking sheets that are each coated with cooking spray and sprinkled with 1 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim.
-
5
Preheat oven to 450u00b0.
-
6
Heat remaining 3 teaspoons oil in a large skillet over medium heat. Add onion and garlic; saute 3 minutes or until tender. Remove from heat; stir in plum tomato, 1/2 teaspoon salt, and pepper.
-
7
Spread plum tomato mixture evenly over prepared crusts, leaving a 1/2-inch border. Divide yellow tomato evenly between pizzas, and sprinkle each pizza with 1 cup cheese. Bake at 450u00b0 for 15 minutes. Remove pizzas to cutting boards; let stand 5 minutes. Sprinkle 1 tablespoon basil and 1 tablespoon oregano over each pizza. Cut each pizza into 8 slices.
