Pizza Marghamita

• 1 pkg. dry yeast
• 1 1/3 c. warm water
• 1/2 c. olive oil
• 1 tsp. salt
• 3 c. semolina flour
• 1 c. "white" whole wheat flour
• 3 sliced tomatoes
• 1 red onion, sliced
• 1 c. washed, torn spinach
• 1/2 lb. Mozzarella
• 1/2 lb. Cheddar, Provolone or other cheese
• basil (dried)
• oregano (dried)

1. Add yeast to warm water.
2. Allow to proof 5 minutes.
3. Mix in oil and salt.
4. Stir in flours until blended.
5. On well-floured board, knead until smooth and elastic 5 to 15 minutes.
6. Let rise in covered bowl in cool place for 1 hour.
7. Knead again briefly. Form into 2 balls.
8. Flatten each into 14-inch rounds.
9. Cover with vegetables and cheeses (shredded).
10. Sprinkle with herbs.
11. Bake at 450u0b0 for 20 minutes or until cheese is melted and golden brown.

yeast, water, olive oil, salt, flour, white, tomatoes, red onion, washed, mozzarella, cheddar, basil, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=900556 (may not work)