Yum Yum

Mediterranean Pizza

Ingredients:

2 tablespoons honey

1 1/2 teaspoons dry yeast

2 tablespoons warm water (100° to 110°)

1 tablespoon olive oil

1 cup all-purpose flour

1/4 cup whole wheat flour

3/4 teaspoon salt, divided

1/3 cup cold water

Cooking spray

2 teaspoons cornmeal

1 plum tomato, thinly sliced

1 teaspoon olive oil

1/2 cup chopped red onion

1 small cucumber, thinly sliced

4 garlic cloves, minced

1 (14-ounce) can quartered artichoke hearts, drained

2 tablespoons chopped fresh basil, divided

2 tablespoons chopped fresh oregano, divided

1/4 teaspoon black pepper

3/4 cup (3 ounces) pre-shredded part-skim mozzarella

1/2 cup crumbled feta cheese with basil and black olives

Directions:

Combine the water, yeast, and honey in a large bowl; let stand for 5 minutes. Stir in 1 tablespoon of oil. Next, stir the flour and 1/2 teaspoon salt into yeast mixture. Slowly add 1/3 cup cold water, stirring until dough forms a ball.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 2 minutes). Roll dough into a 9-inch circle on a lightly floured surface. Place dough on a 12-inch pizza pan coated with cooking spray and sprinkled with cornmeal.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.

Place tomato slices on paper towels; let stand 5 minutes.

Preheat oven to 400°.

Heat 1 teaspoon oil in a large nonstick skillet. Add onion, cucumber, and garlic; sauté 4 minutes or until tender. Add artichokes and 1 1/2 tablespoons each of basil and oregano; sauté 30 seconds. Drain. Stir in 1/4 teaspoon salt and pepper. Set aside.

Crimp edges of dough with fingers to form a rim; coat with cooking spray. Bake at 400° for 9 to 10 minutes or until lightly browned. Sprinkle crust with 1/2 cup mozzarella cheese. Top with vegetable mixture. Sprinkle the top with the rest of the mozzarella. Place tomato slices on top of cheese. Sprinkle with feta cheese and remaining basil, black olives, and oregano. Bake an additional 6 to 7 minutes or until crust is golden. Serve immediately.

Enjoy

North Coast Parrot Head Club