1 pkg. active dry yeast
1 1/2 c. warm water (about 110 degrees)
2 tbsp. salad oil
1 tsp. each salt, sugar, dry basil & oregano leaves
1/4 c. wheat germ
1 1/2 c. each all-purpose flour & whole wheat flour
All-purpose flour for kneading
Tomato sauce (recipe follows)
2 med. size zucchini, thinly sliced
1/2 green or red bell pepper, seeded & thinly sliced
4 green onions (including tops), thinly sliced
1 can (2 1/4 oz.) sliced ripe olives
1 can (14 oz.) artichoke hearts, drained & quartered
3 c. (12 oz.) shredded Jack cheese
1/4 c. grated Parmesan cheese

In a large bowl, dissolve yeast in water. Add oil, salt, sugar, basil, oregano, wheat germ and all-purpose flour. Beat until smooth (about 3 minutes, if using electric mixer). Using a heavy duty mixer or wooden spoon, beat in whole wheat flour until dough holds together.

Turn out onto a lightly floured board and knead until dough is smooth and elastic (about 5 minutes). Turn over in a greased bowl, cover and let rise in a arm place until dough has doubled in size (about 45 minutes). Meanwhile, prepare tomato sauce.

Punch dough down and divide in half. Roll out each half to form a 14 inch circle, then transfer each circle onto a greased 14 inch pizza pan. One at a time, bake on next to bottom rack of a 450 degree oven for about 7 minutes or just until bottom of crust starts to brown. During baking, watch carefully and prick any bubbles that form. Remove from oven and set aside.

To assemble pizza, spread tomato sauce over crust. Arrange zucchini, bell pepper, green onions, olives and artichoke quarters over sauce. Sprinkle Jack cheese and Parmesan over all.

Bake in a 450 degree oven for 12-15 minutes or until cheese melts. Cut hot pizzas in wedges to serve. Makes 2 pizzas; each serves 6.

Tomato Sauce: In a wide frying pan over medium heat, cook 1 large onion (chopped) in 2 tablespoons olive oil or salad oil until soft. Stir in 1 can (15 ounce) tomato sauce, 1 can (6 ounce) tomato paste, 1/2 cup red wine, 1 teaspoon each oregano leaves and dry basil and 1/2 teaspoon salt. Simmer, uncovered, for 10 minutes.