Italians usually get the credit for inventing pizza, but some people believe that Turkish pide (flatbreads with toppings) may have come first. This recipe is an adaptation of a pizza discovered in a street-side cafe in the Mediterranean coastal city of Antalya.

Makes one 14 1/2-by-9 1/2-inch pizza, for 6 slices

ACTIVE TIME: 30 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Moderate

Cornmeal for dusting
12 ounces Whole-Wheat Pizza Dough (recipe follows) or other prepared dough
1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided
1 1/2 cups grated fontina or Monterey Jack cheese
1 1/2 cups diced tomatoes (2 medium)
1 cup diced sweet onion, such as Vidalia (1 medium)
2 tablespoons minced seeded jalapeno pepper (1 pepper)
2 ounces sliced pastrami, diced (1/2 cup), optional
Freshly ground pepper to taste
1/3 cup fresh flat-leaf parsley leaves, torn

1. Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500° F or highest setting. Coat a large baking sheet with cooking spray and dust with cornmeal.
2. Prepare Whole-Wheat Pizza Dough, if using.
3. On a lightly floured surface, roll the dough into a 15-by-10-inch oval. Transfer to the prepared baking sheet. Turn edges under to make a slight rim. Brush the rim with 1 teaspoon oil.
4. Sprinkle cheese over the crust, leaving a 1/2-inch border. Top with tomatoes, onion, jalapeno and pastrami, if using. Season with pepper. Drizzle with the remaining 1 tablespoon oil.
5. Place the baking sheet on the heated pizza stone (or baking sheet) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Sprinkle with parsley and serve immediately.

NUTRITION INFORMATION: Per slice: 286 calories; 14 g fat (6 g sat, 6 g mono); 31 mg cholesterol; 30 g carbohydrate; 12 g protein; 4 g fiber; 535 mg sodium.

Nutrition bonus: 20% dv Vitamin A, 13 mg Vitamin C (20% dv), 171 mg Calcium (15% dv), 15% dv Fiber.

TIP: To bake this recipe directly on a pizza stone, make two 14-by-7-inch oval pizzas.

RELATED RECIPES: Whole-Wheat Pizza Dough