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1
Place flours and salt in food processor container fitted with metal blade; cover with lid.
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2
Pulse 2 to 3 sec.
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3
or until well blended.
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4
Stir yeast into warm water until yeast is completely dissolved.
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5
Add to ingredients in food processor container; cover.
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6
Process 1 min.
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7
or until mixture forms a ball.
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8
Transfer to large greased bowl; cover with towel.
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9
Let stand in warm place 1 hour or until doubled in volume.
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10
Heat pizza stones in 500F-standard oven.
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11
Meanwhile, punch dough down; divide into 16 equal pieces, about 5 oz.
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12
each.
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13
(Or, divide into 4 equal pieces for trial recipe.)
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14
Roll each piece into 9-inch round; transfer to pizza peel sprinkled lightly with cornmeal.
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15
Spread each pizza crust with 1 Tbsp.
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16
of the dressing; sprinkle with 2 Tbsp.
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17
of the mozzarella cheese and a dash of black pepper.
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18
Slide pizzas onto hot stones.
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19
Bake 6 to 8 min.
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20
or until bottom and edge of each crust is crisp and lightly browned.
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21
Meanwhile, toss cucumbers with tomatoes, olives and remaining dressing; set aside.
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22
For each serving: Cut 1 pizza into 4 wedges; place on serving plate.
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23
Top evenly with 1 cup (5 oz.)
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24
of the cucumber mixture; sprinkle with 2 Tbsp.
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25
of the feta cheese and a dash of the oregano.
