a delicious whole wheat crust with good fat, natural sweetness, and whole grains. Canned crushed tomatoes and fresh basil make this a delicious whole foods treat.

Ingredients

3	tbsp olive oil
2	tbsp honey, natural
1 1/2	cup flour, all purpose
1 1/2	cup flour, whole wheat
2	tsp salt, kosher
1	cup water, warm
1	package Active Dry Yeast
5	oz Mozzarella, Part Skim Milk Cheese, in 10 half-ounce portions
28	oz tomato, crushed
1	tbsp garlic, minced
3	tbsp chopped fresh basil

Directions

1. In a 2 quart bowl, mix yeast with warm water, let sit for 5 minutes.
   
   
2. Add 1 tbsp honey, salt, and 2 tbsp oil to yeast.
   
   
3. Mix in whole wheat flour, slowly.
   
   
4. Mix in all purpose flour, slowly.
   
   
5. When you have a solid mass, move to a working surface and knead into a smooth ball, folding repeatedly for five minutes.
   
   
6. Lightly cover the ball and the bowl in non stick cooking spray, put the ball in the bowl, set the bowl in a warm spot, covered with a towel, and let dough rise for 30 minutes to 1 hour, or longer if you wish.
   
   
7. About 15 minutes before you are ready to bake, preheat your oven to 500 degrees.
   
   
8. In a saucepan, heat your remaining tbsp of oil and then add your garlic. After a minute, add tomatoes and basil. After another minute, add remaining tbsp of honey. Simmer for 10-15 minutes.
   
   
9. Cover a 12x18 cookie sheet with foil, and spray with nonstick spray.
   
   
10. Shape dough into crust on a 12x18 cooking sheet, cover evenly with tomatoes, then add one .5 ounce cheese portion to each tenth of the crust.
    
    
11. Bake at a preheated 500 degrees for 10-15 minutes, or until crust is browned.
    
    

Categories

Tomatoes, Breads, Italian, Bake, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in cholesterol High in selenium