1 T. quick-rising active dry yeast
1 1/3 c. warm water (115 degrees F)
1 T. olive oil
1 t. salt
1 c. whole wheat flour
1/4 c. rye flour
2-3 c. unbleached flour
1-2 T. cornmeal
2 t. olive oil
1 clove garlic minced
2 Italian tomatoes, sliced thinly
1 T. fresh oregano, minced
3 oz. mozzarella cheese, shredded
1 c. canned roasted peppers
1/4 c. sliced black olives
1 c. onions, diced
1 t. olive oil
1 c. sour cream
1 t. fresh dill
2-3 c. broccoli florets, lightly steamed
1 c. sharp cheddar, shredded
In a large bowl, mix the yeast with water. Set aside for 2 minutes ot dissolve. Stir in oil and salt. Add in wheat, rye and unbleached flours and make a kneadable dough. On a lightly floured surface, knead until smooth and elastic for 10 minutes. Divide into 16 balls, Cover each and let rest for 15 minutes.
Pepper topping: In a small cup combine the oil with the garlic. Brush over 8 of the pizza crusts. Tops with tomatoes, oregano, mozzarella, peppers and olives.
Broccoli topping: In a small no-stick pan over low heat, cook the onions in the oil until soft. Stir in the sour cream and sill. Spread over 8 pizza crusts, leaving a 3/8 inch border. Top with broccoli and cheddar.
Preheat oven to 450 degrees. Form the pizzas into small pizzas about 4 inches in diameter. Coat 2 large cookie sheets with no-stick spray. Sprinkle lightly with cornmeal. Place the pizzas on the sheets. Top 8 with the pepper topping and 8 with the broccoli topping. Bake for 10-12 minutes, until the crusts are browned.
whole wheat flour