Whole-Wheat Crust Zucchini Pizza with Garlic & Fresh Basil

1-1/2 Cups whole wheat flour

1-1/2 Cups unbleached all-purpose flour plus more for kneading

Fine Sea Salt

1 Packet active dry yeast

1 Cup very warm water

1/2 tsp splenda

1/4 Cup extra-virgin olive oil plus more for grill and drizzling

2 medium zucchini

Coarse sea salt

1 (28 oz) can whole tomatoes in juice, juices drained

5 oz fresh mozzarella

1 small red onion

2 large garlic cloves

A handful of fresh basil leaves

Chili pepper flakes (optional)

Put yeast in a small bowl, add water, then splenda, stir to combine. Let stand until foamy, about 10 minutes. (If mixture doesn't foam, start over with new yeast.)

In a large bowl, whisk together whole-wheat flour, all-purpose flour and 1 teaspoon fine sea salt. Form a well in centre of flour.

Add oil to the well in flour and, with clean hands, mix together. Add yeast mixture and mix to combine. On a lightly floured work surface, knead dough for 6 minutes. Form dough into a ball, put in an oiled bowl, cover bowl with a clean dishtowel and let dough rise at warm room temperature for 90 minutes.

Meanwhile, trim zucchini and, using a hand-slicer or mandolin, cut lengthwise into 1/16 inch slices. Heat a grill pan over medium-high heat; lightly brush with oil. Grill zucchini until softened and golden, about 2 minutes per side. Transfer to a plate; season lightly with coarse sea salt.

When dough is ready, preheat oven to 500ºF with rack in centre and pizza stone on rack. Once oven reaches temperature, heat stone for at least 30 minutes.

While stone heats, put tomatoes in a bowl and, using clean hands, break up into small pieces. Season tomato sauce with a pinch fine sea salt. Very thinly slice cheese, onion and garlic. Tear large basil leaves in half; leave small ones whole.

Tear off 1/4 of the dough and, using two hands, roll into a ball then press into a flat round, about 4 inches in diameter. Using a floured rolling pin, roll out dough on a floured pizza peel to a 10-inch round.

Spread about 1/3 cup tomato sauce onto dough, leaving a 1/4-inch border at edge. Working quickly, sprinkle some garlic and onion slices over sauce, then tear several slices mozzarella and put them onto pizza. Arrange zucchini slices over pizza in a crisscross pattern. Drizzle pizza with 2 teaspoons oil (avoiding edges), top with basil and sprinkle with coarse salt. Slide pizza off of peel onto stone and bake until edges are puffed and golden, about 6 minutes.

Transfer pizza to a cutting board; cut into 6 slices and serve immediately, with chili pepper flakes, if desired. Repeat with remaining ingredients.

Number of Servings: 4

Recipe submitted by SparkPeople user CAREBEAR5218.