CRUST
2 cups all-purpose flour
1 cup whole-wheat flour
1 package active dry yeast
1 cup warm water (120 to 130 degrees)
2 teaspoons cornmeal
TOPPING
1 cup pizza sauce
3 cups (12 ounces) finely shredded reduced-fat mozzarella cheese
1 cup chopped sweet red peppers
1 cup chopped green peppers
1 cup sliced fresh mushrooms
1/4 cup snipped fresh basil (optional)
TO MAKE THE CRUST: In a large bowl, stir together 1 cup of the all-purpose flour, 1/4 cup of the whole-wheat flour and the yeast. Add the warm water. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly. Then beat on high speed for 3 minutes. Using a spoon, stir in the remaining 3/4 cup of whole-wheat flour. Then stir in as much of the remaining 1 cup all-purpose flour as you can. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining all- purpose flour to make a moderately stiff dough that is smooth and elastic. (This kneading step will take a total of 6 to 8 minutes.) Divide the dough in half. Cover and let rest for 10 minutes. Meanwhile, preheat the oven to 425 degrees. Lightly spray two 12-inch round pizza pans with no-stick spray. Sprinkle each pan with 1 teaspoon of the cornmeal. On a lightly floured surface, roll each portion of the dough into a 13- inch circle. Transfer the dough to the pans. Build up the edges slightly. (Do not let rise.) Bake about 12 minutes or until lightly browned.
TO MAKE THE TOPPING: Spread the pizza sauce on top of the hot crusts. Sprinkle with the red and green peppers, mushrooms and basil. Then top with the cheese. Bake for 10 to 15 minutes more or until the cheese is melted and bubbly. Makes 2 (12-inch) pizzas; 6 servings.
2 cups all-purpose flour
1 cup whole-wheat flour
1 package active dry yeast
1 cup warm water (120 to 130 degrees)
2 teaspoons cornmeal
TOPPING
1 cup pizza sauce
3 cups (12 ounces) finely shredded reduced-fat mozzarella cheese
1 cup chopped sweet red peppers
1 cup chopped green peppers
1 cup sliced fresh mushrooms
1/4 cup snipped fresh basil (optional)
TO MAKE THE CRUST: In a large bowl, stir together 1 cup of the all-purpose flour, 1/4 cup of the whole-wheat flour and the yeast. Add the warm water. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly. Then beat on high speed for 3 minutes. Using a spoon, stir in the remaining 3/4 cup of whole-wheat flour. Then stir in as much of the remaining 1 cup all-purpose flour as you can. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining all- purpose flour to make a moderately stiff dough that is smooth and elastic. (This kneading step will take a total of 6 to 8 minutes.) Divide the dough in half. Cover and let rest for 10 minutes. Meanwhile, preheat the oven to 425 degrees. Lightly spray two 12-inch round pizza pans with no-stick spray. Sprinkle each pan with 1 teaspoon of the cornmeal. On a lightly floured surface, roll each portion of the dough into a 13- inch circle. Transfer the dough to the pans. Build up the edges slightly. (Do not let rise.) Bake about 12 minutes or until lightly browned.
TO MAKE THE TOPPING: Spread the pizza sauce on top of the hot crusts. Sprinkle with the red and green peppers, mushrooms and basil. Then top with the cheese. Bake for 10 to 15 minutes more or until the cheese is melted and bubbly. Makes 2 (12-inch) pizzas; 6 servings.