1. In a small bowl combing yeast and warm water. Let stad for 5 minutes. Stir in honey and the 1 tablespoon olive oil. In a large bouwl combine whole wheat flour, cornmeal, and salt. Stir in yeast mixture. Stir in as much all-purpose flour as you can. 2. Turn dough onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape dough into a ball, cover and let rise until nearly double (30-45 minutes). 3. Meanwhile, prepare spinach pesto. In food processor bowl place spinach, basil, garlic, parmesan cheese, the 1/3 cup of olive oil, and lemon juice. Cover and process until smooth. Set aside. 4. Preheat oven to 425°F 5. Punch down dough, let rest 10 minutes. On a lightly floured surface roll dough to a 12-inch round or a 10-inch square. Transfer to greased baking sheet. Bake for 12 minutes or until browned. Top with pesto sauce, pepperoni, tomatoes (if using), and cheese. Bake for 10 to 15 minutes or until bubbly. Makes 8 servings. ---------------------------------------------------------------------------
Nutrition
Ingredients
