Quick Whole Wheat Pizza
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Cornmeal||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Plain low fat yogurt||1 1⁄2 Cup (24 tbs)|
|Canola oil||1⁄4 Cup (4 tbs)|
|Italian spiced stewed tomato||38 Ounce (2 Cans Of 19 Ounce Or 540 Milliliter)|
|Broccoli florets||2 Cup (32 tbs)|
|Thinly sliced carrots||1 Cup (16 tbs)|
|Shredded low fat mozzarella cheese||1 1⁄2 Cup (24 tbs)|
|Sweet green pepper||1 , chopped|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
In large bowl, combine whole wheat and all-purpose flours, cornmeal, baking powder, baking soda and salt.
Combine yogurt and oil; pour over flour mixture and stir with fork to combine.
On lightly floured surface, knead dough lightly into ball.
(Dough can be covered and refrigerated for up to 8 hours.) With dampened hands, press dough into greased 15- x 10-inch (40 x 25 cm) jelly roll pan.
Bake in 400°F (200°C) oven for 10 to 12 minutes or until firm.
TOPPING: Meanwhile, drain and chop tomatoes, reserving juice for other use; return to sieve and set aside to drain.
Meanwhile, in saucepan of boiling water, cook broccoli and carrots for 2 to 3 minutes or until partially cooked but still crunchy.
Drain and refresh under cold water.
Sprinkle half of the mozzarella cheese over crust.
Sprinkle tomatoes over cheese.
Sprinkle with salt and pepper to taste.
Top with broccoli, carrots and green pepper; sprinkle with remaining mozzarella and Parmesan cheese.
Bake for 15 to 20 minutes or until bottom of crust is golden.