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90-MINUTE WHOLE WHEAT PIZZA 
1 to 1 1/2 c. all-purpose flour
1 1/2 tsp. salt
1 pkg. Fleischmann's active dry yeast
1 c. very warm (120 to 130 degrees) water
2 tbsp. peanut oil
2 c. whole wheat flour
Pam no-stick cooking spray
1 (15 1/2 oz.) jar pizza sauce
8 oz. Sargento shredded cheese for pizza
Pepperoni, zucchini, mushrooms (optional toppings)

Mix 1 cup all-purpose flour, salt and undissolved yeast. Add warm water; beat 2 minutes at medium speed. Add peanut oil and 1/2 cup whole wheat flour; beat at high speed 2 minutes, scraping bowl occasionally. Stir in remaining whole wheat flour and enough additional all-purpose flour to make stiff dough. On floured board, knead about 5 minutes. Spray inside of bowl with Pam. Set dough in bowl, turning to grease top. Cover; let rise in warm draft-free place 30 minutes.

Spray 15 1/2 x 10 1/2 x 1 inch pan with Pam. Punch dough down; roll and stretch to 17x12 inch rectangle. Place in prepared pan; shape edge into standing rim of dough. Cover; let rise 10 minutes.

Bake at 450 degrees for 8 minutes. (Crust may be prebaked, wrapped and frozen 4 to 6 weeks.) Spread with pizza sauce; top with Sargento cheese. Sprinkle with toppings, if desired. Bake 10 to 12 minutes more, or until cheese is melted and lightly browned. Cut into squares to serve. Makes 1 (15x10 inch) pie.

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