2-1/4 cups bread flour
3/4 tsp. salt, divided
1 package quick-rise yeast
1 cup very warm water (120` to 130`)
2 T. olive oil, divided
1 T. cornmeal
1/2 cup (2 oz.) crumbled feta cheese
1 cup thinly sliced sweet onion
1/2 cup thinly sliced green onions
1/2 cup thinly sliced leek
1 T. chopped fresh or 1 tsp. dried oregano
2 T. (1/2 ounce) grated fresh Parmesan cheese

Preheat oven to 425. Lightly spoon flour into dry measuring cups; level with a knife. Place flour, 1/2 tsp. salt, and yeast in a food processor; pulse 2 times or until blended. With processor on, slowly add water and 1 T. oil through food chute; process until dough forms a ball. Process an additional 45 seconds. Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times. Cover and let rest 30 minutes. Roll dough into a 14-inch circle on a lightly floured surface. Place dough on a baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Sprinkle feta cheese evenly over dough. Combine onions, leek, oregano, 1 T. oil, and 1/4 tsp. salt; spread onion mixture evenly over pizza crust. Sprinkle with Parmesan cheese; bake at 425&176; for 25 minutes or until crust is lightly browned.

YIELD: 6 servings

Calories: 289
Fat: 8.2g
Fiber: 1.3g