Prep 20 mins
Cook 15 mins
This is what I call a sophisticated adult pizza! Wonderful subtle taste. If you are not too fond of Basil don't use it but I think it makes this pizza, if you can't get provolone cheese use all mozzarella Serve with a green salad
- 3⁄4 cup whole wheat flour
- 1⁄2 cup white flour
- 1⁄2 cup cornmeal
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dry basil
- 3⁄4 cup plain yogurt
- 2 tablespoons lite olive oil or 2 tablespoons vegetable oil
- 3 tomatoes, cored,halved,seeded and cut into wedges,then halve the wedge
- 1 (6 ounce) jar marinated artichoke hearts, quartered
- 1⁄3 cup sliced black olives
- 2 green onions, cut diagonally,1/4 inch pieces
- 1 cup mozzarella cheese, grated
- 1 cup provolone cheese, grated
- 1⁄4 cup fresh basil, shredded
- Stir together the whole wheat, white flour and cornmeal, add baking soda and baking powder.
- Combine yogurt with the oil, pour over the flour mixture, stirring it with a fork- be gentle.
- On a well floured surface knead the mixture;ightly into a ball cover and let stand while you prepare the topping (cut tomatoes etc etc).
- Roll out the dough to 1/4" thickness.
- Transfer to a 12" greased pizza pan.
- Sprinkle 1 1/2 cups of the cheese right on the dough and right to the edge.
- Top with Tomatoes, artichokes and olives.
- Sprinkle remaining cheese on top.
- Have BBQ medium hot and place pan 5-6" above the heat, close cover.
- Rotate the pan every 3 minutes for 10-15 minutes or until the crust is crisp& golden and the cheese is melted Sprinkle with the fresh basil.
Thank you Bergy, this was an absolutely outstanding pizza! My semolina pizza crust is famous around the block, but your cornmeal/whole wheat combination was two-thumbs-way-up. I also added some dry oregano to the crust. I also like the fact that it calls for yogurt instead of sour cream - i think the crust is more moist this way. I guess the only thing I'd do differently next time is not to add this much cheese. I am a cheese lover, but I think too much cheese for this pizza doesn't do it justice ;p Loved this!
We enjoyed the interesting combination of flavors in this pizza. Nothing overpowered, and it was subtle but far from bland. My crust turned out a tiny bit chewier in the middle than I wanted, but it was a nice robust crust (held up under toppings) and otherwise had a great texture. I'm thinking the chewiness may have been from using non-fat yogurt, which was all I had. But I was thinking that the crust would be great with some combination of roasted garlic, cheddar, and rosemary, maybe cut up into appetizer size. That might be something to try for a holiday gathering. Thank you for a great dinner and a promising "blank canvas" in the crust!