1 cup whole-wheat flour
1 cup all-purpose flour, divided
1 package (1/4 ounce) quick-rise
1 teaspoon salt
1 cup warm water, 125-130 F
1 tablespoon canola oil
7 medium fresh mushrooms,
3 plum tomatoes, chopped
1 small green bell pepper,
1/2 cup sliced black olives
1/4 cup chopped red onion
2 tablespoons olive oil
2 teaspoons apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black
1/4 teaspoon dried oregano
1/4 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon garlic powder
nonstick cooking spray
2 teaspoons cornmeal
Heat oven to 475 F.
To make dough: In mixing bowl,
combine whole-wheat flour, 1/2 cup allpurpose
flour, yeast and salt. Add water
and oil. Beat until smooth. Stir in remain –
ing all-purpose flour to form soft dough.
Place onto floured surface and knead by
hand until consistent and elastic, about 4
minutes. Cover and let stand 15 minutes.
To make topping: In bowl, combine
mushrooms, tomatoes, green bell pepper,
olives, onion, oil, vinegar, salt, pepper,
oregano, thyme, basil and garlic powder.
Coat 15-by-10-by-1-inch baking pan
with nonstick cooking spray. Sprinkle
with cornmeal. Gently press dough into
pan. With fork, generously prick dough.
Bake 10 minutes, or until lightly
browned. Cover dough with topping
mixture. Bake additional 10 minutes, or
until edges are golden brown.