- 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
- 1/2 cup (2 ounces) shredded smoked Gouda cheese
- 1 1/2 cups sliced plum tomato (about 4)
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons thinly sliced fresh basil
To prepare dough, dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes.
Lightly spoon flours into dry measuring cups; level with a knife. Add 1 1/4 cups all-purpose flour, whole wheat flour, salt, and 1/8 teaspoon freshly ground pepper to yeast mixture; stir until a soft dough forms.
Turn dough out onto a lightly floured surface. Knead until soft and elastic (about 6 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to keep dough from sticking to hands (dough will feel slightly sticky). Knead in fresh basil just until incorporated.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
Roll dough into a 12-inch circle (about 1/4 inch thick) on a lightly floured surface. Place dough on a rimless baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Lightly spray surface of dough with cooking spray; cover with plastic wrap. Place dough in refrigerator.
Position one oven rack in the middle setting. Position another rack in the lowest setting, and place a rimless baking sheet on the bottom rack. Preheat oven to 500 degrees.
Remove plastic wrap from dough; discard. Remove preheated baking sheet from oven; close oven door. Slide dough onto preheated baking sheet, using a spatula as a guide.
Bake on lowest oven rack at 500° for 8 minutes.
Sprinkle cheese over pizza crust, leaving a 1-inch border. Arrange the tomato slices over cheese. Combine oil and garlic; sprinkle over tomato. Sprinkle with pepper.
Bake at 450 degrees for 15 minutes or until lightly browned. Top with basil. Cut into 8 wedges.
Serving size: 2 wedges
CALORIES 291(29% from fat); FAT 9.3g (sat 3.7g,mono 3g,poly 0.6g); PROTEIN 9.6g; CHOLESTEROL 13mg; CALCIUM 119mg; SODIUM 382mg; FIBER 2.5g; IRON 2.9mg; CARBOHYDRATE 42.4g