Greek Village Salad Pizza

• 1-1/4 qt. bread flour
• 1-1/4 qt. whole wheat flour
• 1 Tbsp. salt
• 2 Tbsp. active dry yeast
• 1 qt. warm water (110F)
• - yellow cornmeal
• 2 cups KRAFT Light Italian Reduced Fat Dressing, divided
• 2 cups shredded mozzarella
• 1/2 tsp. ground black pepper
• 2 qt. cucumber, peeled, seeded, cut into 1/2-inch cubes
• 16 each plum tomatoes, seeded, chopped
• 80 each pitted Kalamata olives
• 2 cups crumbled feta cheese
• 1/2 tsp. dried oregano leaves

1. Place flours and salt in food processor container fitted with metal blade; cover with lid.
2. Pulse 2 to 3 sec.
3. or until well blended.
4. Stir yeast into warm water until yeast is completely dissolved.
5. Add to ingredients in food processor container; cover.
6. Process 1 min.
7. or until mixture forms a ball.
8. Transfer to large greased bowl; cover with towel.
9. Let stand in warm place 1 hour or until doubled in volume.
10. Heat pizza stones in 500F-standard oven.
11. Meanwhile, punch dough down; divide into 16 equal pieces, about 5 oz.
12. each.
13. (Or, divide into 4 equal pieces for trial recipe.)
14. Roll each piece into 9-inch round; transfer to pizza peel sprinkled lightly with cornmeal.
15. Spread each pizza crust with 1 Tbsp.
16. of the dressing; sprinkle with 2 Tbsp.
17. of the mozzarella cheese and a dash of black pepper.
18. Slide pizzas onto hot stones.
19. Bake 6 to 8 min.
20. or until bottom and edge of each crust is crisp and lightly browned.
21. Meanwhile, toss cucumbers with tomatoes, olives and remaining dressing; set aside.
22. For each serving: Cut 1 pizza into 4 wedges; place on serving plate.
23. Top evenly with 1 cup (5 oz.)
24. of the cucumber mixture; sprinkle with 2 Tbsp.
25. of the feta cheese and a dash of the oregano.

bread flour, whole wheat flour, salt, active dry yeast, warm water, cornmeal, fat dressing, mozzarella, ground black pepper, cucumber, tomatoes, olives, feta cheese, oregano

Taken from www.kraftrecipes.com/recipes/-3100.aspx (may not work)