Whole Wheat Pizza Crust

Ingredients

• 1 (1/4 oz) envelope active dry yeast
• 1 tbsp. sugar
• 1 ¼ cup warm water (105-115 degrees)
• 2 cups whole-wheat flour
• 1 cup all purpose flour
• 2 tsp. salt
• Cornmeal

Instructions

1. In a small bowl, combine yeast, sugar and water; let stand for 5 minutes.
2. In the work bowl of a food processor, combine whole-wheat flour, all purpose flour and salt. Pulse several times to combine. With the processor running, slowly add yeast mixture. Continue running processor until mixture is combined and forms a ball.
3. On a lightly floured surface, turn dough out and knead for five minutes. Place in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts for one hour, or until doubled in size.
4. Preheat oven to 450 degrees.
5. On a lightly floured surface, roll dough out into an 18-inch circle.
6. Sprinkle pizza stone evenly with cornmeal. Place dough round on top of stone, folding over to form a crust. Prick dough with a fork.
7. Add desired toppings and bake for 15 to 20 minutes.

Instructions

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with foil.
2. In a medium bowl combine eggplant and oil, toss to coat. Spread in a single layer on prepared pan and bake for 10-12 minutes, or until lightly browned. Set aside.
3. In a large Dutch oven, melt butter over medium heat (I cooked my bacon in the Dutch oven and used the drippings to caramelize the onions…they were extra decadent this way!). Add onions, cover and cook for 30-45 minutes. Uncover, increase heat to medium high and cook, stirring frequently until caramelized, set aside.
4. Spread pizza sauce evenly over crust. Sprinkle with 1 cup mozzarella cheese. Top evenly with roasted eggplant, caramelized onions, bacon and red peppers. Sprinkle with remaining mozzarella cheese and goat cheese. Bake 15-20 minutes, or until crust is lightly browned.