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 Pkg active dry yeast
    1/3 c  Water; warm (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 Corn meal
    3/4 c  Mozzarella (3 oz); shredded
    1/2 c  Gorgonzola; crumbled
      2    Mortgage Lifter tomatoes;
           - sliced 1/4"
      2 tb Fresh basil; chopped
      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 ts 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 F), 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 10x14" 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 eight (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
  
  Recipe FROM: http://www.myrecipes.com
  
  Uncle Dirty Dave's Archives
 
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