Onions, peppers and pecans top this easy
to make whole wheat crust.
Savory Whole
Wheat Onion Appetizers
Crust Ingredients:
1 (1/4-ounce) package
quick-rise active dry yeast
3/4 cup warm water (105 to 115°F)
1 teaspoon granulated sugar
1 teaspoon olive or vegetable oil
1 cup all-purpose flour
1 cup whole wheat flour
1/4 teaspoon salt
Topping Ingredients:
1 teaspoon olive or vegetable
oil
1 large Vidalia onion, quartered, thinly sliced
2 medium green or red bell peppers, chopped
1/3 cup toasted pecans
1 1/2 teaspoons dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
3/4 cup (3 ounces) mozzarella cheese, shredded
Heat oven to 450°F.
Spray 15 x 10 x 1-inch jelly-roll pan with no stick cooking spray;
set aside.
Dissolve yeast in warm
water in large bowl; stir in sugar and 1 teaspoon oil. Gradually
stir in flour, whole wheat flour and salt to make soft dough.
Turn dough onto lightly floured surface; knead 10 to 15 times.
Roll out to 16 x 11-inch rectangle. Place into prepared pan;
press dough 1/2-inch up sides of pan. Set aside.
Heat 1 teaspoon oil in
10-inch nonstick skillet; add onion. Cook over medium heat, stirring
often, until soft and golden (10 to 12 minutes). Stir in green
peppers; continue cooking until crisply tender (2 to 3 minutes).
Stir in pecans, thyme, salt and pepper. Spread vegetable mixture
over crust; bake 15 minutes. Remove from oven; sprinkle with
cheese. Continue baking for 5 to 7 minutes or until cheese is
melted and crust is lightly browned. Cut into pieces.
