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Fontina, Olive, And Tomato Pizza With Basil Whole Wheat Crust

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main-dish low fat vegetarian memorial day lunch


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1 tablespoon honey

1 package active dry yeast (about 2 1/4 teaspoons)

1 cup warm water (100° to 110°)

1 1/2 cups all-purpose flour (about 6 3/4 ounces), divided

1 cup whole wheat flour (about 4 3/4 ounces)

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/4 cup chopped fresh basil

Cooking spray

2 tablespoons stone-ground yellow cornmeal

Remaining ingredients:

2 plum tomatoes, thinly sliced (about 1/2 pound)

1 cup (4 ounces) shredded fontina cheese

3 tablespoons chopped pitted kalamata olives

1/2 cup (2 ounces) shredded part-skim mozzarella cheese

1 tablespoon pine nuts, coarsely chopped

Cracked black pepper (optional)

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