MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Gorgonzola & Mortgage Lifter Tomato Pizza
Categories: Pizza, Cheese, Breads, Vegetables, Chilies
     Yield: 4 Servings

 2 1/4 ts (1 pkg) active dry yeast
   1/3 c  Warm water (110°F/40°C)
   1/2 c  Whole wheat flour
   1/2 c  All-purpose flour
     1 tb Vital wheat gluten *
     1 ts Extra virgin olive oil
   1/2 ts Kosher salt
          Cooking spray
     1 tb Cornmeal
   3/4 c  (3 oz) shredded mozzarella
   1/2 c  (2 oz) crumbled Gorgonzola
     2    Mortgage Lifter tomatoes;
          - into 1/4" slices
     2 tb Chopped fresh basil
     1 cl Garlic; minced
   1/4 ts Salt
   1/4 ts Crushed red pepper

 Mortgage Lifter tomatoes, a pink-fleshed beefsteak
 variety, are also often labeled "Radiator Charlie".
 Substitute another pink or red-fleshed beefsteak,
 if necessary.

 Dissolve yeast in 1/3 cup warm water in a large bowl;
 let stand 5 minutes. Lightly spoon flours into dry
 measuring cups, and level with a knife. Add flours,
 wheat gluten, oil, and 1/2 teaspoon kosher salt; stir
 until a soft dough forms.

 Turn dough out onto a lightly floured surface. Knead
 until smooth and elastic (about 3 minutes). Place dough
 in a bowl coated with cooking spray, turning to coat
 top. Cover and let rise in a warm place (85°), free
 from drafts, 1 hour or until doubled in size. (Press
 two fingers into dough. If indentation remains, dough
 has risen enough.)

 Set oven @ 450°F/230°C.

 Punch dough down. Roll dough into a 10" X 14" rectangle
 on a lightly floured surface. Place dough on a baking
 sheet coated with cooking spray and sprinkled with corn
 meal. Cover and let rise in a warm place (85°F/30°C),
 free from drafts, 20 minutes.

 Sprinkle cheeses evenly over dough. Arrange tomato
 slices in a single layer over cheese. Combine basil
 and remaining ingredients in a bowl; sprinkle mixture
 evenly over tomatoes.

 Bake at 450°F/230°C for 12 minutes or until crust is
 golden brown. Cut pizza in 8 (5 x 3-1/2") rectangles.

 * Vital wheat gluten strengthens the dough. Look for
 it at health-food stores and large supermarkets.

 Recipe by Jeanne Thiel Kelley, Cooking Light

 From: http://www.myrecipes.com

 Uncle Dirty Dave's Archives

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