Garden Fresh Pizza

PREP: 30 MINUTES
RISE: 12 to 24 HOURS
BAKE: 20 MINUTES
TEMP: 400°F

2 cups all-purpose flour
1/2 cup white whole-wheat flour or whole-wheat flour
1/2 cup cornmeal
1/4 teaspoon active dry yeast
1 teaspoon salt
Olive oil
1/2 cup no-salt-added tomato sauce
1 teaspoon chopped fresh oregano
1 teaspoon snipped fresh parsley
1 teaspoon chopped fresh chives (optional)
3 to 4 cups fresh vegetables such as halved cherry tomatoes, red or green sweet pepper strips, broccoli florets and shredded radicchio
1 cup mushrooms, halved or sliced
2 ounces chorizo sausage, cooked and drained
1/2 cup crumbled feta cheese or 1 cup shredded mozzarella cheese

1. In large bowl combine both flours, cornmeal, yeast, and salt. With a spoon gradually stir in 1-1/4 cups warm water (120° to 130°F), stirring until all is moistened. The mixture should result in a soft, sticky dough. Cover bowl and let stand at room temperature 12 to 24 hours.

2. Line a 15x10x1-inch baking pan with parchment paper. Brush parchment with olive oil. Turn dough out onto prepared pan. Using well-oiled hands or a rubber spatula, gently push dough to edges and corners of pan (dough will be sticky). Cover; let rest for 1 to 1-1/2 hours or until puffy and dough pulls away slightly from edges of baking pan.

3. Preheat oven to 400°F. Pre-bake crust for 10 minutes. Combine tomato sauce, oregano, parsley, and chives, if desired; spread over hot crust. Add vegetables (except radicchio), mushrooms, cooked chorizo, and cheese. Bake 10 to 15 minutes more or until golden brown. Add radicchio. Serve immediately. Makes 6 servings.

Nutrition Facts per serving: 336 cal., 8 g total fat (3 g sat. fat), 19 mg chol., 659 mg sodium, 54 g carb., 4 g dietary fiber, 12 g protein.

Total Votes: 3

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