Canadian Bacon-Whole Wheat Pizza

Dinner ready in an hour! Enjoy this whole wheat hearty pizza topped with Canadian bacon and cheese. MORE+ LESS-

By Betty Crocker Kitchens

September 14, 2010

package regular active or fast-acting dry yeast

cup warm water (105°F to 115°F)

2 1/2

cups Gold Medal™ whole wheat flour

tablespoons olive oil

1/2

teaspoon salt

tablespoon olive oil

tablespoon whole-grain cornmeal

can (8 oz) pizza sauce

cups finely shredded Italian mozzarella and Parmesan cheese blend (8 oz)

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

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

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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.

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