Ingredients Jump to Instructions ↓

  1. 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

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback