Crackerbread Pizza

Crackerbread Pizza   1 1/2 c. Very warm water 1 Tbsp. Yeast 1 1/4 tsp. Salt 1/2 c. Whole wheat flour 3-4 c. White flour 2 Tbsp. Olive oil In a large bowl, dissolve yeat into water. Stir in whole wheat flour. Begin adding in white flour, stirring to mix. When dough begins to form itself into a ball, add flour a sprinkle at a time just until it's soft and no longer sticky (but not stiff!). Knead until it makes a nice, elastic ball. Pour oil atop. Cover bowl with a dishrag and allow dough to rise for 1 hour. Separate dough into 2-3 inch balls. Press onto an ungreased cookie sheet until very, very thin (almost translucent). Pierce with a fork. Bake in an oven preheated to 500 degrees for about three minutes, or just until the crackerbread begins to brown. Serve warm, top immediately with pizza ingredients and bake, or store in a ziploc bag for up to one week. No matter how you decide to serve it, this crackerbread will delight you to pieces!       1 c. Asagio cheese, shredded 1 c. Fresh mozzarella, diced 1/2 c. Cherry tomatoes, diced 1/4 c. Fresh basil, chopped Salt & pepper to taste Preheat oven to 400 degrees. Sprinkle cheese, mozzarella and tomatoes over baked crackerbread. Salt and pepper lightly. Bake on a cookie sheet for 5-7 minutes, or until cheese has just begun to bubble around the edges. Remove from oven, top with fresh basil. Serve immediately.