1 package (1/4 ounce) active dry yeast
1 cup warm water (105° to 115° F)
1 teaspoon sugar
2 tablespoons olive oil (divided)
1 1/3 cups semolina flour
1 cup unbleached flour
1 teaspoon salt
1 tablespoon Wisconsin Parmesan Cheese, grated
2 tablespoons fresh basil, chopped
2 tablespoon sun-dried tomatoes, chopped
1/4 pound fresh black cod
1/4 pound fresh albacore tuna
1 tablespoon lemon juice
1/2 teaspoon Italian seasoning
1 cup slice plum tomatoes
1 1/2 cups Wisconsin Provolone Cheese, shredded
To Make Dough: In mixing bowl, dissolve yeast and sugar in warm water. Let sit for about 5 minutes until it foams. Add olive oil, both flours, salt, Parmesan, basil and sun-dried tomatoes, and combine well. When ingredients are well combines, remove dough from bowl and knead it vigorously on a floured work surface for about 10 minutes or until it is smooth and elastic. Place dough in a large bowl that is coated lightly with 1 tablespoon olive oil. Cover bowl with plastic wrap and a kitchen towel and let rise for about one hour until double in bulk.
Punch down dough, turn it out onto work surface and knead for about 2 minutes. Stretch or roll dough into a circle 13 to 14 inches in diameter and about 1/8 inch thick. Prick entire surface of dough with times of a for, Bake dough in a preheated 450° F oven for about 4 minutes. Remove parbaked shell from the oven, let cool for a few minutes (push down any dough bubble by hand). Brush top of the curst with olive oil (about 1 tablespoon).
To Prepare Toppings: In a skillet or sauté pan, sauté cod and tuna over medium heat until cooked through. Add lemon juice and Italian seasoning.
To Assemble Pizza: Top pizza crust first with sliced tomatoes, then seafood, the cheese. Place pizza in a preheated 500° F oven and bake for 8 to 10 minutes until dough is browned and crisp and the cheese is golden and bubbly. Serve at once.