Honey-Wheat Dough:
1/3 cup plus 1 T. warm water (105 to 115 degrees)
1 T. honey
3/4 tsp. yeast
2/3 cup bread flour
1/3 cup whole wheat flour
1/2 tsp. salt
1/2 T. olive oil

Sauce:
1 tsp. olive oil
1 T. minced white onion
1 clove garlic, minced I tomato, chopped
1 (15-ounce) can tomato sauce
2 tsp. granulated sugar
1/4 tsp. dried oregano
14 tsp. dried basil
1/4 tsp. salt
1/8 tsp. dried thyme
dash ground black pepper

Grilled Eggplant:
1/2 eggplant, sliced lengthwise 1/4 inch thick
1 1/2 T. soy sauce
1 T. olive oil
1/8 tsp. cayenne pepper
1/8 tsp. garlic powder
1/8 tsp. cumin

Remaining Toppings:
1 cup shredded mozzarella cheese
3/4 cup mushrooms, sliced thin (2 to 3 mushrooms)
1/3 medium onion, sliced into thin rings (about 2/3 cup)
1/3 cup reconstituted sun-dried tomatoes, sliced into strips
1 1/2 cups steamed broccoli florets (bite-size)
1 tsp. minced fresh oregano

Prepare the pizza dough by combining the water with the honey and yeast in a small bowl or measuring cup. Stir until the yeast is dissolved, then let the mixture sit for 5 minutes until, the surface turns foamy (If it doesn’t foam, either the yeast was too old or the water was too hot. Try again.) Sift the flours and salt together in a medium bowl. Make a depression in the flour and pour the olive oil and yeast mixture into it. Use a fork or spoon to stir the liquid, gradually drawing in more flour as you stir; until all the ingredients are combined. At this point you will have to use your hands to blend the dough until it is smooth and to form it into a ball. Knead the dough with the heels of your hands on a lightly floured surface for 10 minutes or until the texture of the dough is smooth and elastic. Form the dough back into a ball, coat it lightly with oil, and place it into a clean bowl covered with plastic wrap. Keep the dough in a warm place for about 2 hours to allow the dough to double in size. Punch the dough down and put it back into the covered bowl and back into the refrigerator overnight. Take the dough from the refrigerator 1 to 2 hours before you plan to build the pizza so that the dough can warm up to room temperature.

When you are ready to make the pizza, preheat oven to 500 degrees. Use a pizza stone if you have one. Prepare the sauce by first heating the olive oil over medium heat in a medium saucepan. saut the onion and garlic for I minute in the oil. Add the tomato and saut for an additional minute before adding the remaining sauce ingredients to the pan. Bring the sauce to a boil, then reduce heat and simmer for 20 to 30 minutes, or until thicker: Cover the sauce until it is needed. Preheat barbecue grill to high temperature. Combine the soy sauce with I T. olive oil, cayenne pepper; garlic powder; and cumin in a small bowl. Brush the entire surface of the eggplant with the soy sauce mixture. Grill the eggplant slices for 2 to 3 minutes per side, then remove the slices from the heat and set them aside until they are needed. On a lightly floured surface, form the pizza dough into a circle that is approximately 10 inches across. Spread about 1/2 cup of the sauce evenly over the surface of the dough. Arrange the grilled eggplant on the pizza, and then sprinkle the cheese evenly over the top of the eggplant. Heat a couple cups of water to boiling in the microwave. Add 6 to 8 sun-dried tomato slices to the water and let them sit for about 1/2 hour. Remove and drain the slices on paper towels until you need them. Next sprinkle the mushrooms onto the pizza, followed by the onion slices. Sprinkle the sun-dried tomato slices on the pizza, followed by the broccoli florets. Bake the pizza for 10 to 12 minutes or until the crust is light brown and the cheese begins to bubble. Pop any bubbles in the crust that may form as the pizza bakes. Remove the pizza from the oven and sprinkle the fresh oregano over the top. Use a pizza wheel to slice the pizza into 6 pieces and serve.

Yield: 1 (10 inch) Pizza, 6 slices
Serving Size: 2 slices

Calories: 421
Fat: 12.7g
Fiber: 3g