Ingredients
1/2 cup all-purpose flour1/2 to 3/4 cup whole wheat flour1 teaspoon quick-rise yeast1/2 teaspoon saltDash sugar1/2 cup warm water (120° to 130°)4-1/2 teaspoons olive oil1 tablespoon honeyTOPPINGS:1 small onion, chopped3 teaspoons cider vinegar, divided2 teaspoons maple syrup, dividedDash saltDash cayenne pepper2 teaspoons olive oil1-1/2 teaspoons chopped fresh sage1 teaspoon Dijon mustard1 tablespoon cornmeal2 cups chopped beet greens or fresh spinach1/2 cup chopped apple2 fully cooked apple chicken sausage links or flavor of your choice (3 ounces each), sliced3/4 cup shredded smoked cheddar cheese
Preparation
In a small bowl, combine the all-purpose flour, 1/2 cup whole wheat flour, yeast, salt and sugar. Stir in the water, oil and honey; beat just until moistened. Stir in enough remaining whole wheat flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 30 minutes.
Meanwhile, in a large skillet, saute the onion, 2 teaspoons vinegar, 1 teaspoon syrup, salt and cayenne in oil until onion is tender. Remove from the heat; stir in the sage, mustard, and remaining vinegar and syrup.
Grease a 12-in. pizza pan; sprinkle with cornmeal. Roll out dough to fit prepared pan; prick thoroughly with a fork. Bake at 450° for 5-8 minutes or until edges are lightly browned.
Arrange the onion mixture, beet greens, apple, sausages and cheese over top. Bake 5-7 minutes longer or until crust is golden and cheese is melted.
