Ingredients
2
teaspoons active dry yeast
1/2
cup warm water (105°F to 115°F)
2
teaspoons honey
2
teaspoons olive oil
1/2
cup Gold Medal™ whole wheat flour
2
tablespoons yellow cornmeal
1/4
teaspoon salt
1/2
to 1 cup all-purpose flour
8
ounces cooked medium shrimp, peeled and deveined, or 1 cup chopped cooked chicken breast
6
tablespoons refrigerated reduced-fat basil pesto
1/2
cup shredded reduced-fat mozzarella cheese (2 ounces)
Preparation
In a small bowl, combine yeast and the warm water. Let stand for 5 minutes. Stir in honey and olive oil. In a medium bowl, combine whole wheat flour, cornmeal, and salt. Stir in yeast mixture. Using a wooden spoon, stir in as much of the all-purpose flour as you can.
Turn out dough onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (3 to 4 minutes total). Shape dough into a ball. Cover; let rise in a warm place until nearly double in size (30 to 45 minutes).
Preheat oven to 425°F. Grease an extra-large baking sheet or two small baking sheets; set aside. Punch down dough; divide dough in half. Let rest for 10 minutes.
On a lightly floured surface, roll each dough half into a 10- to 12-inch oval. Transfer to prepared baking sheet(s). Prick dough oval with a fork. Bake for 6 to 8 minutes or until lightly browned.
Toss shrimp with 2 tablespoons of the pesto to coat. Spread the remaining 4 tablespoons pesto over baked crusts. Top with shrimp; sprinkle with mozzarella cheese. Bake for 5 to 8 minutes more or until bubbly.
