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1
Combine water and sugar in small bowl.
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2
Sprinkle in yeast until foamy, about 5 minute.
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3
Combine both flours and salt in food processor.
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4
With machine running, scrape the yeast mixture through the feed tube, pulse until dough forms smooth ball.
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5
Spray large bowl wqith nonstick spray.
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6
Put dough in bowl and cover tightly with plastic wrap.
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7
Let dough rise in warm, draft-free places until doubles in size (about 1 hr).
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8
Meanwhile, heat large nonstick saucepan over med-high heat.
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9
Add oil and onion and garlic.
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10
Cook, stirring occasionally, until golden.
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11
Add the tomatoes and pepper.
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12
Cook until softened.
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13
Remove from heat and set aside.
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14
Adjust oven racks to divide oven into thrids.
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15
Preheat oven to 500*F.
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16
Spray nonstick baking sheet with nonstick spray.
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17
Sprinkle with cornmeal.
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18
Punch down the dough.
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19
Sprinkle a work surface lightly with flour.
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20
Turn dough on work surface, knead lightly into a ball.
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21
Transfer the dough to baking sheet, gently stretching dough into 12-inch circle.
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22
Sprinkle with parmesan and let rest 10 minute.
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23
Bake on lowest oven rack until lightly browned and crisp (about 8 min).
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24
Spoon tomato mixture onto baked pizza crust, top with mozzarella and bake until hot and cheese melts, 5-6 minute longer.
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25
To serve, slide the pizza onto large cutting board, sprinkle with basil, cut into 4 slices.
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26
6 Points per slice.
