Fontina, Olive, and Tomato Pizza with Basil Whole Wheat Crust Recipe | MyRecipes recipe for managing
Recipe by Julie Grimes Bottcher This is a sauceless pizza. The whole wheat and basil base is an earthy foil for the creamy cheese, tangy olives, and tomatoes.
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Cooking tools:
- Pizza cutter
- Rolling pin
- Oven
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Plastic wrap
- Paper towel
Ingredients
- 1 tablespoon honey
- 1 package active dry yeast (about 2 1/4 teaspoons)
- 1 cup warm water (100 ° to 110 °)
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces), divided
- 1 cup whole wheat flour (about 4 3/4 ounces)
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh basil
- Cooking spray
- 2 tablespoons stone-ground yellow cornmeal
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