Crust:1 c. warm water (105 to 115 degrees) 1 pkg. (scant 1 Tbsp.) active dry yeast 1 tsp. honey or sugar 1 Tbsp. oil ½ tsp. salt, if desired 1½ c. whole-wheat flour 1 to 1½ c. all-purpose flour

Topping: 1/2 Tbsp. olive oil, more if needed 2 med. to lg. tomatoes, sliced thinly 8 to 10 fresh basil leaves, torn into several pieces Sprinkle of salt, if desired 1 c. shredded mozzarella cheese

Place the warm water in a lg. bowl & add yeast & honey or sugar. Stir to dissolve. Let stand until bubbly. Add oil, salt, whole-wheat flour & about 1 cup all-purpose flour. Stir, adding more flour if needed until the dough forms a ball that pulls away from the side of the bowl. Turn onto a floured surface & knead about 5 mins, adding more flour if necessary until dough is firm, smooth & not sticky. Place in a greased bowl, turning to grease all over, cover lightly with plastic wrap & let rise in a warm, draft-free place until doubled. Punch down & divide in two. At this point, you can wrap up one half & freeze it for another time. Stretch the dough to fit a 12”, lightly greased pizza pan. Preheat oven to 350 degrees. Spread olive oil over the crust. Arrange the tomato slices to cover all the crust, leaving the edges free. Scatter basil & salt, if using, over the tomatoes. Sprinkle mozzarella over the pizza. Bake about 15 to 20 mins or until the cheese is bubbly & browning.

Submitted by member Thea Fnira, August 2009