Take-Out Favs, Made HEALTHY! #5

#5~Who doesn't love pizza?  I know my family does, I have found, and altered, a great pizza recipe.  Keeping it simple and using light toppings are the secret to a yummy pizza.  Instead of overloading it with sauce and cheese, this one is topped with lightly cooked onions, fresh tomatoes, and just a touch of mozzarella.

Pizza Margherita
1/2 cup + 1 Tbsp warm water
1/2 tsp sugar
1 pack active dry yeast
1-1/4 cups all-purpose flour
1/4 cup whole-wheat flour
1/4 tsp salt
2 tsp olive oil
1 onion, chopped
2 garlic cloves, minced
6 plum tomatoes, chopped
1/4 tsp black pepper
2 Tbsp cornmeal
1/4 cup grated Parmesan cheese
2 oz part skim mozzarella cheese, thinly sliced
10 fresh basil leaves, thinly sliced
Combine the water and sugar in a small bowl, sprinkle in the yeast and let stand until foamy, usually about 5 min.  Combine the two flours and salt in a running food processor, add the yeast mixture to the flour mixture and pulse until dough forms a smooth ball.  Spray a large bowl with nonstick spray; place the dough into the bowl and cover with plastic wrap very tightly and let it rise in a warm place, (I use my microwave), about 1 hour or until it doubles in size.  While dough rises, heat the oil in a saucepan.  Add onion and garlic, cook until golden, then add tomatoes and pepper.  Cook until softened.  Set aside.  Preheat oven to 500 degrees and move racks so the oven is divided into thirds.  Spray a baking sheet with nonstick cooking spray and sprinkle with cornmeal.  Punch down the dough.  Lightly flour your work surface and the rolling pin, roll dough into a 12 inch circle and lay on baking sheet, you may need to stretch it a bit.  Sprinkle with the parmesan cheese and let rest for 10 min.  Bake on the lowest rack for 8 minutes or until lightly browned and crisp.  Spoon the tomato mixture onto the baked crust, top with mozzerella and bake until cheese melts and begins to brown.  Sprinkle with basil and cut into 4 slices.


*Per serving (1 slice):  309 Cal, 8 g Fat, 3 g Sat Fat, 13 mg Chol, 348 mg Sod, 47 g Carb, 4 g Fib, 14 g Prot, 214 mg Calc.  Points:  6.*