Mediterranean Pizza With Whole Wheat Crust Recipe

Name: Mediterranean Pizza With Whole Wheat Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons honey; 1 1/2 teaspoons dry yeast; 2 tablespoons warm water (100u00b0 to 110u00b0); 1 tablespoon olive oil; 1 cup all-purpose flour; 1/4 cup whole wheat flour; 3/4 teaspoon salt, divided; 1/3 cup cold water; Cooking spray; 2 teaspoons cornmeal; 1 plum tomato, thinly sliced; 1 teaspoon olive oil; 1/2 cup chopped red onion; 1 small zucchini, thinly sliced; 4 garlic cloves, minced; 1 (14-ounce) can quartered artichoke hearts, drained; 2 tablespoons chopped fresh basil, divided; 2 tablespoons chopped fresh oregano, divided; 1/4 teaspoon black pepper; 3/4 cup (3 ounces) pre-shredded part-skim mozzarella and provolone cheese blend; 1/2 cup crumbled feta cheese with basil and sun-dried tomatoes

Servings: persons

2 tablespoons honey
1 1/2 teaspoons dry yeast
2 tablespoons warm water (100u00b0 to 110u00b0)
1 tablespoon olive oil
1 cup all-purpose flour
1/4 cup whole wheat flour
3/4 teaspoon salt, divided
1/3 cup cold water
Cooking spray
2 teaspoons cornmeal
1 plum tomato, thinly sliced
1 teaspoon olive oil
1/2 cup chopped red onion
1 small zucchini, thinly sliced
4 garlic cloves, minced
1 (14-ounce) can quartered artichoke hearts, drained
2 tablespoons chopped fresh basil, divided
2 tablespoons chopped fresh oregano, divided
1/4 teaspoon black pepper
3/4 cup (3 ounces) pre-shredded part-skim mozzarella and provolone cheese blend
1/2 cup crumbled feta cheese with basil and sun-dried tomatoes

1
Combine first 3 ingredients in a large bowl; let stand 5 minutes. Stir in 1 tablespoon oil. Lightly spoon flours into dry measuring cups; level with a knife. Stir flours and 1/2 teaspoon salt into yeast mixture. Gradually add 1/3 cup cold water, stirring until dough forms a ball.
2
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 2 minutes). Roll dough into a 9-inch circle on a lightly floured surface. Place dough on a 12-inch pizza pan coated with cooking spray and sprinkled with cornmeal.
3
Cover and let rise in a warm place (85u00b0), free from drafts, 1 hour or until doubled in size.
4
Place tomato slices on paper towels; let stand 5 minutes.
5
Preheat oven to 400u00b0.
6
Heat 1 teaspoon oil in a large nonstick skillet. Add onion, zucchini, and garlic; saute 4 minutes or until tender. Add artichokes and 1 1/2 tablespoons each of basil and oregano; saute 30 seconds. Drain. Stir in 1/4 teaspoon salt and pepper. Set aside.
7
Crimp edges of dough with fingers to form a rim; coat with cooking spray. Bake at 400u00b0 for 9 to 10 minutes or until lightly browned. Sprinkle crust with 1/2 cup cheese blend. Top with vegetable mixture. Sprinkle with 1/4 cup cheese blend. Place tomato slices on top of cheese. Sprinkle with feta cheese and remaining basil and oregano. Bake an additional 6 to 7 minutes or until crust is golden. Serve immediately.

458

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.
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 21 ingredients. The key ingredients include: 2 tablespoons honey, 1 1/2 teaspoons dry yeast, 2 tablespoons warm water (100u00b0 to 110u00b0), 1 tablespoon olive oil, and more.

Yes, Mediterranean Pizza With Whole Wheat Crust falls under the Vegetarian 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!

Mediterranean Pizza With Whole Wheat Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions