Ingredients
Dough:
1 c warm water
1 T honey
2 t dry yeast
1 c white whole wheat flour
2 c a/p flour
1/2 t salt
olive oil
Topping:
2 T olive oil
1 lg red onion, thinly sliced
1 T balsamic vinegar
2 t fresh thyme, or 1/2 t dried
4 oz skim mozzarella, grated
coarse salt and pepper
Preparation
Dough: Combine water and honey in processor. Sprinkle yeast over. Mix 5 seconds, using on/off turns. Cover and let stand 10 min. Add 1 c of each flour and salt. Mix until well combined-10 sec. Add enough remaining flour to form soft, slightly moist dough. Process until dough pulls away from sides and forms a ball-15 sec. Turn out onto floured surface and knead about 5 min. Dough will be slightly sticky. Lightly coat bowl w/olive oil. Add dough, turning to coat entire surface. Cover with plastic wrap and let stand until doubled, about 1 hour.
Meanwhile, make topping: Heat 1 T oil in heavy med skillet over med high heat. Add onions and saute til crisp-tender, about 3 min. Sprinkle with vinegar and thyme. Cool completely.
Position rack in lower third of oven and heat to 450*. Roll out pizza(s). Spread topping over dough, leaving a 1" border. Sprinkle w/cheese, salt and pepper. Drizzle with remaining oil. Bake 12-15 minutes, until browned.
