Mediterranean Pizza With Whole Wheat Crust

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1980248&adsqs=raid:1990411

I was looking around for a different recipe and this is what I came across.  I am actually scared to DEATH to use yeast - ugh!  I would really like to make this crust though.  Allen doesn't like artichokes, so that would have to be left off, but other than that everything looks really yummy!  I am really trying to put more veggies in my diet but for some reason my brain puts the brakes on every time.  Below is the recipe:

2 tablespoons honey
1 1/2 teaspoons dry yeast
2 tablespoons warm water (100° to 110°)
1 tablespoon olive oil
1 cup all-purpose flour
1/4 cup whole wheat flour
3/4 teaspoon salt, divided
1/3 cup cold water
Cooking spray
2 teaspoons cornmeal
1 plum tomato, thinly sliced
1 teaspoon olive oil
1/2 cup chopped red onion
1 small zucchini, thinly sliced
4 garlic cloves, minced
2 tablespoons chopped fresh basil, divided
2 tablespoons chopped fresh oregano, divided
1/4 teaspoon black pepper
3/4 cup (3 ounces) pre-shredded part-skim mozzarella and provolone cheese blend
1/2 cup crumbled feta cheese with basil and sun-dried tomatoes

Combine first 3 ingredients in a large bowl; let stand 5 minutes. Stir in 1 tablespoon oil. Lightly spoon flours into dry measuring cups; level with a knife. Stir flours and 1/2 teaspoon salt into yeast mixture. Gradually add 1/3 cup cold water, stirring until dough forms a ball.


Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 2 minutes). Roll dough into a 9-inch circle on a lightly floured surface. Place dough on a 12-inch pizza pan coated with cooking spray and sprinkled with cornmeal.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.

Place tomato slices on paper towels; let stand 5 minutes.

Preheat oven to 400°.

Heat 1 teaspoon oil in a large nonstick skillet. Add onion, zucchini, and garlic; sauté 4 minutes or until tender. Add 1 1/2 tablespoons each of basil and oregano; sauté 30 seconds. Drain. Stir in 1/4 teaspoon salt and pepper. Set aside.

Crimp edges of dough with fingers to form a rim; coat with cooking spray. Bake at 400° for 9 to 10 minutes or until lightly browned. Sprinkle crust with 1/2 cup cheese blend. Top with vegetable mixture. Sprinkle with 1/4 cup cheese blend. Place tomato slices on top of cheese. Sprinkle with feta cheese and remaining basil and oregano. Bake an additional 6 to 7 minutes or until crust is golden. Serve immediately.