TOTAL TIME: 24 hr 40 min
Prep: 25 min
Inactive Prep: 24 hr 5 min
Cook: 10 min
YIELD: 8 servings


  • 1 cup caramelized onions
  • 2 tablespoons fresh rosemary, picked from the stem
  • 2 tablespoons torn fresh basil
    PART 1:
    • 1 to 1 1/2 tablespoons salt
    • 1 teaspoon yeast
      PART 2:
      • 1 cup warm water (96.5 degrees F)
      • 2 tablespoons honey
      • 2 tablespoons oil, plus more for bowl
      • 1 tablespoon brown sugar
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      Preheat the oven to 500 degrees F.

      Spray an 18-by-13-inch nonstick cookie sheet with olive oil spray. Gently work the Whole Wheat Pizza Dough until it covers the entire surface of the cookie sheet.

      Top the pizza dough with a thin layer of cheese, tomato slices and caramelized onions. Sprinkle with the remaining cheese and the rosemary. Spray or drizzle lightly with olive oil and place into the oven. Cook the pizza until the tomatoes are wilted and slightly browned and the crust is cooked through, about 10 minutes. Take out of the oven and let cool for 5 minutes before serving.

      Garnish the pizza with basil and serve immediately.
      For part1: Combine the flours, garlic powder, salt and yeast in the mixing bowl of a stand mixer. Attach the hook and mix on slow speed for 2 minutes.

      Meanwhile, for part 2: Whisk together the warm water, honey, oil and brown sugar. Then slowly incorporate part 2 into part 1. After 5 minutes, the dough should be combined enough to adjust the speed from low to medium. The last 2 minutes, put on high speed to finish the kneading process. Stop the mixing. Place in an oiled bowl and cover with plastic wrap. Refrigerate for 24 hours. Yield: 1 dough.

      This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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