Whole Wheat Crust Pizza

Photo: flickr user EraPhernalia Vintage (catching up)

Ingredients

1 pkg. active dry yeast

1 1/2 cups warm water

2 teaspoons dry basil

2 teaspoons oregano

1/4 cup oat bran

1 1/2 cups whole wheat flour

1 1/2 cups all-purpose flour

All-purpose flour for kneading

1 lg. red onion

1 (15 oz.) can tomato paste

1/2 cup red wine

2 zucchini, thinly sliced

1/2 green or red bell pepper, seeded and thinly

4 green onions including tops, thinly sliced

1 can sliced ripe olives

1 (14 oz.) can artichoke hearts, drained and quartered

1 cup diced Liteline cheese (optional)

4 tablespoons grated Parmesan cheese

Preparation

In a large bowl, dissolve yeast in water. Add 1 teaspoon basil, 1 teaspoon oregano, oat bran, and all-purpose flour. Beat until smooth (about 5 minutes) using an electric mixer. Using a wooden spoon, beat in whole wheat flour until dough holds together. Turn onto a lightly floured board and knead until dough is smooth and elastic, about 5 minutes. Turn over in a greased bowl, cover, and let rise in a warm place until dough has doubled in size (about 45 minutes). Meanwhile, prepare tomato sauce.

Tomato Sauce: In a frying pan, saute the onion. Stir in tomato sauce, tomato paste, red wine, 1 teaspoon oregano, and 1 teaspoon basil. Simmer, uncovered, for 10 minutes.

Punch down dough and divide in half. Roll out each half to form a 14 inch circle, then transfer each circle onto a greased 14 inch pizza pan. 1 at a time, bake on next to bottom rack of a 450 degree oven for about 7 minutes or until bottom of crust just starts to brown. During baking, watch carefully and prick any bubbles that form. Remove from oven and set aside.

To assemble pizza, spread tomato sauce over crust. Arrange zucchini, bell pepper, green onions, olives, and artichoke quarters over sauce. Sprinkle Liteline cheese and Parmesan cheese over the top (optional). Bake in a 450 degree oven for 12 to 15 minutes or until cheese melts. cut hot pizzas in wedges to serve. Makes 2 pizzas, each serves 6.