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Quick Tomato Pizza

pizza

----Crust----
2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup cornmeal
1 tablespoon fresh chopped rosemary; or
1/2 teaspoon crumbled dried
1 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 2/3 cups plain yogurt
1/3 cup olive oil
----Topping----
4 tomatoes
1/2 cup chopped fresh basil
2 cloves garlic; minced
1 teaspoon salt
1/4 teaspoon pepper
1 pinch hot pepper flakes
1 jar (4 oz) marinated artichokes
1/2 cup black olives
2 cups shredded mozzarella
1/2 cup freshly grated Parmesan cheese

Crust: In large bowl, stir together all-purpose and whole-wheat flours, cornmeal, rosemary, sugar, baking powder, baking soda and salt. Combine yogurt with oil; pour over flour mixture, stirring with fork. On lightly floured surface, knead dough lightly into ball. Cover and let stand while preparing topping Topping: Core, halve and seed tomatoes; chop coarsely and drain well in colander. Pat dry on paper towels. In bowl, combine tomatoes, basil, garlic, salt, pepper and hot pepper flakes. Drain and halve artichokes. Halve and pit olives. Press dough evenly into greased 15- x 10-inch jelly roll pan. Sprinkle on half of the mozzarella Top with tomato mixture, artichokes, olives, remaining mozzarella and Parmesan. Bake in 400°F oven for 20 to 30 minutes or until cheese is lightly browned and bottom of crust is golden.

Contributor: Canadian Living - September, 1988

Yield: 6 to 8 servings

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