3 T. basil, cut into large pieces or left in whole leaves
2 C mozzarella cheese, shredded
1/2 fresh parmesan cheese, grated
How to make it
To make crust:
In a medium mixing bowl, mix water with the honey and stir until honey is dissolved. Then, add the yeast and stir with a whisk until yeast is thoroughly dissolved. Set aside to rest for five minutes.
After five minutes have passed, water should be foamy from the yeast. At this point, add 1 C of each flour, plus salt and basil. Knead for about six minutes on a well-floured surface, adding the other 1/4 C whole wheat flour, plus a bit more if needed, until dough is smooth and elastic.
Transfer dough to a bowl coated with cooking spray, turning dough once to coat both sides, then cover with a clean, dry kitchen towel and let rest in a warm place for 35-40 minutes, until dough is doubled in size.
During last 10 minutes that the dough is rising, preheat oven to 450 degrees. Once dough is done proofing, punch it down and roll it out or shape it with your fingers in a pizza pan or on a pizza stone sprinkled with cornmeal. Bake at 450 for 10 minutes.
Heat a small skillet over medium-low heat, then add the tablespoon of olive oil. Saute garlic in olive oil for about 3-4 minutes or until soft, stirring frequently so that garlic does not brown or burn. When garlic is soft, spread both the garlic and oil on the baked pizza crust, using a pastry brush to be sure it is well-coated with the flavored oil.
While garlic is cooking, slice tomatoes, lay them out on a plate or cutting board and sprinkle them with the salt. Let them sit for about 5 minutes. Chop basil.
Sprinkle shredded mozzarella cheese and grated parmesan over top of the garlic and oil, then add the sliced tomatoes and basil. Bake for another 8-10 minutes at 450 degrees, until cheese is melted and bubbling.