Gorgonzola and Mortgage Lifter Tomato Pizza

Mortgage Lifter tomatoes, a pink-fleshed beefsteak variety, are also often labeled Radiator Charlie. Substitute another pink- or red-fleshed beefsteak, if necessary. Vital wheat gluten strengthens the dough. Look for it at health-food stores and large supermarkets.

Yield: 4 servings (serving size: 2 rectangles)

Ingredients

• 1  package active dry yeast (about 2 1/4 teaspoons)
• 1/3  cup  warm water (100° to 110°)
• 1/2  cup  whole wheat flour (about 2 1/2 ounces)
• 1/2  cup  all-purpose flour (about 2 1/4 ounces)
• 1  tablespoon  vital wheat gluten
• 1  teaspoon  extravirgin olive oil
• 1/2  teaspoon  kosher salt
• Cooking spray
• 1  tablespoon  cornmeal
• 3/4  cup  (3 ounces) shredded part-skim mozzarella cheese
• 1/2  cup  (2 ounces) crumbled Gorgonzola cheese
• 2  Mortgage Lifter tomatoes, cut into 1/4-inch-thick slices (about 1 pound)
• 2  tablespoons  chopped fresh basil
• 1  garlic clove, minced
• 1/4  teaspoon  salt
• 1/4  teaspoon  crushed red pepper

Preparation

1. Dissolve yeast in 1/3 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups, and level with a knife. Add flours, wheat gluten, oil, and 1/2 teaspoon kosher salt; stir until a soft dough forms.

2. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 3 minutes). Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)

3. Preheat oven to 450°.

4. Punch dough down. Roll dough into a 10 x 14–inch rectangle on a lightly floured surface. Place dough on a baking sheet coated with cooking spray and sprinkled with cornmeal. Cover and let rise in a warm place (85°), free from drafts, 20 minutes.

5. Sprinkle cheeses evenly over dough. Arrange tomato slices in a single layer over cheese. Combine basil and remaining ingredients in a bowl; sprinkle mixture evenly over tomatoes.

6. Bake at 450° for 12 minutes or until crust is golden brown. Cut pizza into 8 (5 x 3 1/2–inch) rectangles.

Nutritional Information

Calories:

261 (32% from fat)

Fat:

9.2g (sat 5.4g,mono 1.9g,poly 0.5g)

Protein:

16.3g

Carbohydrate:

29.5g

Fiber:

4.5g

Cholesterol:

25mg

Iron:

2.2mg

Sodium:

680mg

Calcium:

237mg