Savory Whole Wheat Onion Appetizers

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.