Turkish-Style Pizza

Italians usually get the credit for inventing pizza, but some people believe that Turkish pide (flatbreads with toppings) may have come first. This recipe is an adaptation of a pizza discovered in a street-side cafe in the Mediterranean coastal city of Antalya.

Recipe One 14 1/2-by-9 1/2-inch pizza, for 6 slices; Active Time: 30 minutes; Total Time: 45 minutes

INGREDIENTS

Cornmeal, for dusting

12 ounces Whole-Wheat Pizza Dough, (recipe follows) or other prepared dough

1 teaspoon plus 1 tablespoon extra virgin-olive oil, divided

1 1/2 cups grated fontina, or Monterey Jack cheese

1 1/2 cups diced tomatoes, (2 medium)

1 cup diced sweet onion, such as Vidalia (1 medium)

2 tablespoons minced seeded jalapeno pepper, (1 pepper)

2 ounces sliced pastrami, diced (1/2 cup), optional

Freshly ground pepper, to taste

1/3 cup fresh flat-leaf parsley leaves, torn

THIS RECIPE CALLS FOR:

Whole-Wheat Pizza Dough

PREPARATION

Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500° F or highest setting. Coat a large baking sheet with cooking spray and dust with cornmeal.

Prepare Whole-Wheat Pizza Dough, if using.

On a lightly floured surface, roll the dough into a 15-by-10-inch oval. Transfer to the prepared baking sheet. Turn edges under to make a slight rim. Brush the rim with 1 teaspoon oil.

Sprinkle cheese over the crust, leaving a 1/2-inch border. Top with tomatoes, onion, jalapeno and pastrami, if using. Season with pepper. Drizzle with the remaining 1 tablespoon oil.

Place the baking sheet on the heated pizza stone (or baking sheet) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Sprinkle with parsley and serve immediately.

TIPS & NOTES

To bake this recipe directly on a pizza stone, make two 14-by-7-inch oval pizzas.

NUTRITION

Per slice: 286 calories; 14 g fat ( 6 g sat , 6 g mono ); 31 mg cholesterol; 28 g carbohydrates; 12 g protein; 3 g fiber; 513 mg sodium; 281 mg potassium.

Nutrition Bonus: 20% dv Vitamin A, 13 mg Vitamin C (20% dv), 171 mg Calcium (15% dv), 15% dv Fiber.

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 vegetable, 1 high-fat meat, 1 fat