Ingredients

1/4 ounce(s) dry yeast
1 1/4 C.(s) warm water
1 tsp. brown rice syrup
1 1/2 C.(s) whole wheat flour
1 1/4 C.(s) all purpose flour
3/4 tsp. salt
1/3 C.(s) olive oil
cornmeal
4 each garlic cloves
salt and pepper
1 1/2 C.(s) mushrooms, sliced
1 C.(s) red onions, sliced
1 Tbsp. thyme, chopped

Cooking Instructions

Dissolve the yeast in the warm water, along with the rice syrup. Let stand until the yeast begins to foam. In a mixing bowl, combine the flours and salt. Add 2 Tbls. of olive oil and knead into a ball. Continue to knead until the dough is elastic. Place dough in an oiled bowl and loosely cover with a damp towel. Let rise until doubled in bulk. Press down. Roll out to form a 12 round (or to fit on your cookie sheet). Sprinkle the pizza tin or baking stone or cookie sheet with cornmeal and slide dough on to it. Pinch up the edges and brush with olive oil. While the dough is rising, toss the garlic with a little olive oil, salt and pepper. Spread them on a cookie sheet and roast in an oven preheated to 350f, until they are soft: about 45 minutes. Cool, remove skins and slice. Saute the mushrooms and onions in 1 Tbls. olive oil for 3 to 5 minutes. Sprinkle over the dough with the garlic cloves and thyme. Bake in a 375f oven for 15 to 20 minutes.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: