Ingredients
1
package regular active or fast-acting dry yeast
1
cup warm water (105°F to 115°F)
2 1/2
cups Gold Medal™ whole wheat flour
2
tablespoons vegetable oil
1/2
teaspoon salt
1
tablespoon vegetable oil
1
tablespoon whole-grain cornmeal
1
teaspoon Gold Medal™ whole wheat flour
1
can (8 oz) pizza sauce
2
cups shredded Italian mozzarella cheese (8 oz)
1
package (6 oz) sliced Canadian bacon, cut into fourths
1
can (8 oz) pineapple chunks, well drained
1/2
cup thinly sliced red onion
1
small green bell pepper, chopped (1/2 cup)
Preparation
In medium bowl, dissolve yeast in warm water. Stir in 2 1/2 cups flour, 2 tablespoons oil and the salt. Beat vigorously 20 strokes with spoon. Let dough rest in bowl 20 minutes.
Meanwhile, move oven rack to lowest position; heat oven to 425°F. Grease cookie sheet with 1 tablespoon oil; sprinkle with cornmeal.
Place dough on cookie sheet; sprinkle with 1 teaspoon flour. With floured fingers, pat dough into 12x10-inch rectangle; pinch edges to form 1/2-inch rim. Spread pizza sauce over dough. Top with remaining ingredients.
Bake 15 to 20 minutes or until edges of crust are golden brown.
