Step 1

For crust, in a small saucepan heat milk and date paste over low just until warm, stirring gently. Remove from heat. Sprinkle yeast then 2 tablespoons of the whole wheat flour over milk mixture. Cover pan; let stand 15 minutes.

Step 2

In a food processor fitted with a dough blade, combine the remaining whole wheat flour and ½ teaspoon salt. Add milk mixture; process until a dough forms. If dough is sticky, add more flour, 2 tablespoons at a time, until dough is soft and manageable. Transfer dough to a bowl; cover with a clean damp cloth and set in a warm place to rise 1 hour.

Step 3

For cheese, in a blender combine the next six ingredients (through Italian seasoning) and ½ cup water. Cover and blend until smooth. Season with salt and black pepper.

Step 4

For filling, in an extra-large skillet combine the next eight ingredients (through oregano). Cook over medium-high, stirring frequently, about 10 minutes or until any moisture released evaporates.

Step 5

Preheat oven to 450°F. Place dough on a lightly floured work surface. Divide dough into eight equal portions; roll portions into balls. Flatten balls into 6-inch disks. Lay disks in eight 5-inch pie tins, pressing dough up sides and pinching edges to flute. Poke bottoms and sides of crusts several times with the tines of a fork. Place tins on a baking sheet.

Step 6

Bake 10 minutes. Remove crusts from oven. Spread 2 tablespoons of the marinara sauce over bottom and sides of each crust. Fill crusts evenly with filling. Drizzle cheese over top.

Step 7

Bake 10 to 15 minutes more or until edges start to brown. Let stand 5 minutes before serving. Garnish pies with basil.

Step 8

To store, let pies cool to room temperature; cover tightly with plastic wrap. Keep in the refrigerator up to 3 days or freeze up to 1 month. Thaw at least 2 hours in the refrigerator. Bake, uncovered, in a 350°F oven about 20 minutes or until heated through.