Whole Wheat Flatbread Pizza

Crust

1½ cups warm water

¾ teaspoons dry yeast (1 packet)

¾ teaspoons salt

1½ cups wheat flour

2 cups white flour

Toppings

1 red pepper

2 tablespoons oil

1 tablespoon brown sugar

2 onions, sliced thin

1 potato, sliced then

¼ cup sun-dried tomatoes

1 cup fresh mozzarella

2 tablespoons basil garlic pesto

For the crust: Add yeast and salt to the warm water; set aside and let it bubble.

In a large bowl, combine the white and wheat flour. Create a well in the flour and add the yeasty water, stirring from the inside out until completely combined. Additional flour may be needed until dough is not sticky. Allow to rise in a warm place for 2 hours.

For the toppings: Place pepper over gas on stove and allow to char. The pepper should become blackened on all sides, use tongs to rotate the pepper. Once the pepper has become charred and limp, place in cold water and remove char, also removing the outermost later of skin. Seed the pepper at this time as well. Cut into thin strips as a topping for the pizza.

In a large skillet, heat the oil; add onions and brown sugar and cook until caramelized.

To assemble: Heat oven to 550 degrees.

Punch down and stretch or roll out crust and transfer to a cookie sheet. Bake crust for 3 minutes.

Add desired amount of toppings and cook another 5 minutes.

Serves eight.