Mediterranean Pizza with Whole Wheat Crust

Mediterranean Pizza with Whole Wheat Crust

Mediterranean Pizza with Whole Wheat Crust
Serving Size
1 slice
Prep Time
18 min
Cook Time
85 min


2 tablespoons
1 1/2 teaspoons
1 tablespoon
3/4 teaspoon
1/3 cup
2 teaspoons
1 teaspoon
1/2 cup chopped
1 (14-ounce) can quartered
2 tablespoons chopped
2 tablespoons chopped
1/4 teaspoon
3/4 cup (3 ounces) pre-shredded
  1. Combine first 3 ingredients in a large bowl; let stand 5 minutes. Stir in 1 tablespoon oil. Lightly spoon flours into dry measuring cups; level with a knife. Stir flours and 1/2 teaspoon salt into yeast mixture. Gradually add 1/3 cup cold water, stirring until dough forms a ball.
  2. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 2 minutes). Roll dough into a 9-inch circle on a lightly floured surface. Place dough on a 12-inch pizza pan coated with cooking spray and sprinkled with cornmeal.
  3. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
  4. Place tomato slices on paper towels; let stand 5 minutes.
  5. Preheat oven to 400°.
  6. Heat 1 teaspoon oil in a large nonstick skillet. Add onion, zucchini, and garlic; sauté; 4 minutes or until tender. Add artichokes and 1 1/2 tablespoons each of basil and oregano; sauté; 30 seconds. Drain. Stir in 1/4 teaspoon salt and pepper. Set aside.
  7. Crimp edges of dough with fingers to form a rim; coat with cooking spray. Bake at 400° for 9 to 10 minutes or until lightly browned. Sprinkle crust with 1/2 cup cheese blend. Top with vegetable mixture. Sprinkle with 1/4 cup cheese blend. Place tomato slices on top of cheese. Sprinkle with feta cheese and remaining basil and oregano. Bake an additional 6 to 7 minutes or until crust is golden. Serve immediately.

Nutrition Information

Calories 189
Fat 6.2 g
Saturated fat 2.6 g
Protein 8.1 g
Carbs 27.3 g
Cholesterol 11 mg
Sodium 394 mg
Fiber 3.8 g
Oxmoor House Healthy Eating Collection, Oxmoor House 2005