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1
In a large bowl, dissolve yeast in water.
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2
Add in 1 tsp.
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3
basil, 1 tsp.
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4
oregano, oat bran, and all-purpose flour.
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5
Beat till smooth (about 5 min) using an electric mixer.
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6
Using a wooden spoon, beat in whole wheat flour till dough holds together.
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7
Turn onto a lightly floured board and knead till dough is smooth and elastic, about 5 min.
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8
Turn over in a greased bowl, cover, and let rise in a hot place till dough has doubled in size (about 45 min).
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9
Meanwhile, prepare tomato sauce.
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10
Tomato Sauce: In a frying pan, saute/fry the onion.
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11
Stir in tomato sauce, tomato paste, red wine, 1 tsp.
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12
oregano, and 1 tsp.
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13
basil.
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14
Simmer, uncovered, for 10 min.
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15
Punch down dough and divide in half.
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16
Roll out each half to create a 14 inch circle, then transfer each circle onto a greased 14 inch pizza pan.
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17
1 at a time, bake on next to bottom rack of a 450 degree oven for about 7 min or possibly till bottom of crust just starts to brown.
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18
During baking, watch carefully and prick any bubbles which form.
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19
Remove from oven and set aside.
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20
To assemble pizza, spread tomato sauce over crust.
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21
Arrange zucchini, bell pepper, green onions, olives, and artichoke quarters over sauce.
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22
Sprinkle Liteline cheese and Parmesan cheese over the top (optional).
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23
Bake in a 450 degree oven for 12 to 15 min or possibly till cheese melts.
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24
cut warm pizzas in wedges to serve.
