|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1 Cup (16 tbs) (120Â° To 130Â)|
|Cooking oil||2 Tablespoon|
|Whole wheat flour||2 Cup (32 tbs)|
|Lean ground beef||8 Ounce|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Chopped green pepper||1 Cup (16 tbs)|
|Onion||1 Small, thinly sliced and separated into rings|
|Garlic||1 Clove (5 gm), minced|
|Crushed red pepper||1⁄4 Teaspoon|
|Nonstick spray coating||1|
|Canned pizza sauce||15 Ounce (1 Can)|
|Shredded part skim mozzarella cheese||6 Ounce (1 1/2 Cups)|
In a large mixer bowl combine all-purpose flour, yeast, and salt. Add warm water and oil. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much whole wheat flour as you can. Turn out onto a lightly floured surface. Knead in enough of the remaining whole wheat flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide in half. Cover and let rest 10 minutes.
Meanwhile, in a medium skillet cook ground beef, mushrooms, green pepper, onion, and garlic till meat is brown and vegetables are tender. Drain well in a colander. Stir in red pepper, if desired. Set aside.
Spray two 12-inch pizza pans or baking sheets with nonstick coating. Sprinkle each pan with cornmeal. On a lightly floured surface, roll each half of dough into a 13-inch circle. Transfer to pans. Build up edges slightly. Do not let rise. Bake in a 425° oven about 12 minutes or till browned. Spread pizza sauce over hot crust. Sprinkle meat mixture over sauce. Sprinkle with cheese. Bake 10 to 15 minutes more or till the top is bubbly.