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 / 40°C to 45°C) 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 (230°C). 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.

Makes 25 appetizers.

Nutrition Facts (1 appetizer): Calories: 380; Fat: 24 g; Cholesterol: 35 mg; Sodium: 230 mg; Carbohydrates: 33 g; Dietary Fiber: 1 g; Protein: 8 g