Party Pizzas

Crusts:
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
non-stick spray

Pepper Topping:
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

Broccoli Topping:
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.

Grocery List

yeast
salt
whole wheat flour
rye flour
unbleached flour
cornmeal
non-stick spray
garlic
Italian tomatoes
fresh oregano
mozzarella cheese
roasted peppers
black olives
onions
olive oil
sour cream
fresh dill
broccoli florets
sharp cheddar