Hawaiian Whole Wheat Pizza

 

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 vegetable oil

1/2

teaspoon salt

1

tablespoon vegetable oil

1

tablespoon whole-grain cornmeal

1

teaspoon Gold Medal® whole wheat flour

1

can (8 oz) pizza sauce

2

cups shredded Italian mozzarella cheese (8 oz)

1

package (6 oz) sliced Canadian bacon, cut into fourths

1

can (8 oz) pineapple chunks, well drained

1/2

cup thinly sliced red onion

1

small green bell pepper, chopped (1/2 cup)

• 1 In medium bowl, dissolve yeast in warm water. Stir in 2 1/2 cups flour, 2 tablespoons oil and the salt. Beat vigorously 20 strokes with spoon. Let dough rest in bowl 20 minutes.
• 2 Meanwhile, move oven rack to lowest position; heat oven to 425°F. Grease cookie sheet with 1 tablespoon oil; sprinkle with cornmeal.
• 3 Place dough on cookie sheet; sprinkle with 1 teaspoon flour. With floured fingers, pat dough into 12x10-inch rectangle; pinch edges to form 1/2-inch rim. Spread pizza sauce over dough. Top with remaining ingredients.
• 4 Bake 15 to 20 minutes or until edges of crust are golden brown.