Post by chief_cook2 on May 10, 2003 8:14:23 GMT -6
1 (16 oz/448 g) loaf frozen whole wheat bread dough, thawed 2 T (30 ml) cornmeal 1 T (15 ml) olive oil 1/8 teaspoon (.63 ml) crushed red pepper 1 cup (240 ml) shredded reduced-fat mozzarella cheese (4 oz/112 g) 6 plum (Roma) tomatoes, sliced 1 small red onion, cut into very thin wedges and separated into strips 2 T (30 ml) snipped fresh basil or oregano 1 T (15 ml) snipped fresh rosemary 1/2 cup (120 ml) shredded smoked Gouda cheese (2 oz/56 g)
On a lightly floured surface, divide dough into two pieces. Cover and let rest for 10 minutes. Roll each piece into a 10- to 12-inch (25- to 30-cm) circle. Grease two extra-large baking sheets; sprinkle with cornmeal. Transfer dough circles to baking sheets. Bake in a 450 F (230 C) oven for 5 mintues. Remove baking sheets from oven; place on wire racks to cool.
Meanwhile, stir together olive oil and crushed red pepper. Brush mixture onto crusts. Top with mozzarella cheese. Layer with tomato slices and onion. Sprinkle herbs over tomatoes. Top with smoked Gouda cheese. Bake for 5 to 8 minutes or till mozzarella cheese is melted and pizza crusts are golden brown. Cut each pizza into 8 wedges. Serve immediately.
Makes 16 servings.
Per serving: 135 cal., 5 g total fat (2 g sat. fat), 11 mg chol., 262 mg sodium, 16 g carbo., 8 g protein
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