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Prep 15min
Total55min
Servings8
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Ingredients
1
package regular active or fast-acting dry yeast
1
cup warm water (105°F to 115°F)
2 1/2
cups Gold Medal™ whole wheat flour
2
tablespoons olive oil
1/2
teaspoon salt
1
tablespoon olive oil
1
tablespoon whole-grain cornmeal
1
can (8 oz) pizza sauce
2
cups finely shredded Italian mozzarella and Parmesan cheese blend (8 oz)
1
package (6 oz) sliced Canadian bacon, cut into fourths
1
small green bell pepper, chopped (1/2 cup)
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Steps
1
In medium bowl, dissolve yeast in warm water. Stir in flour, 2 tablespoons oil and the salt. Beat vigorously with spoon 20 strokes. Let dough rest 20 minutes.
2
Move oven rack to lowest position. Heat oven to 425°F. Grease cookie sheet with 1 tablespoon oil; sprinkle with cornmeal. Pat dough into 12x10-inch rectangle on cookie sheet, using floured fingers; pinch edges to form 1/2-inch rim.
3
Spread pizza sauce over crust. Top with cheese, bacon and bell pepper. Bake 15 to 20 minutes or until edge of crust is golden brown.
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All whole wheat pizza crust makes a great base for the family-friendly Canadian bacon and cheese toppings. Vary the flavor by using different toppings, such as pepperoni, cooked and drained ground beef, vegetables and different types of cheese.
Whole Grain Serving: 2
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