3 tb Olive oil
1 Onion, cut in 1/4s, sliced
1 Garlic clove, crushed
1 cn Tomatoes (8 oz)
1 tb Tomato paste
1/2 ts Dried oregano
1 c All-purpose flour
1 c Whole-wheat flour
1/4 ts Salt
1 ts Active dried yeast
2/3 c Warm water (~125’F./52.5’C.)
1 cn Green chilies (3.5 oz)
6 oz Mozzarella cheese, chopped
2 oz Pepperoni stick, sliced
8 Ripe or green olives
Tomato roses (opt) Fresh parsley sprigs (opt) Lightly grease a 10″ pizza pan. Heat 2 tablespoon of oil in a saucepan. Add onion, garlic, tomato paste, tomatoes with juice and oregano. Stir well to break up tomatoes, then simmer, uncovered, 10-15 minutes or until well thickened; cool. Preheat oven to 375’F. (190’C.). Put flours, salt and yeast in a bowl and mix well. Add water and mix to form a dough. Knead well, then roll to a 10″ circle. Line greased pizza pan with dough. Brush surface of dough with a little of remaining oil and cover with tomato mixture. Drain and chop chilies and sprinkle on top. Sprinkle with cheese and drizzle with remaining oil. Bake in preheated oven 25 minutes. Top pizza with pepperoni and olives and bake 10 minutes. Cut in wedges. Garnish with tomato roses and parsley sprigs, if desired, and serve hot.