Portabella, Red Onion and Chevre Pizza (Whole Wheat Crust Abm)

Yum! I'm eating this pizza as I write, and it is just outstanding! When I went to start the dough, I found that the gremlins had only left me 1/2 cup of whole wheat flour, so I used that plus 2 1/2 cups bread flour. To compensate, I dropped the yeast to 2 1/4 teaspoons. As noted in the directions, I had to add a little water to get the dough to the right consistancy, today it took almost 2 tablespoons, but I added a teaspoon at a time, until it looked like a nice, smooth ball. Beautiful dough, it was so easy to work with! Today I was cooking for one, so I only rolled out half of the dough to make a smaller pizza. I don't have the same kind of pan that you do, I was baking on a pizza stone, so I sprinkled cornmeal on the back of a sheet pan, and assembled my pizza there before sliding it onto the preheated stone. I got a nice, chewy, thick crust with excellent flavor. I could use this recipe for plain flatbread, and be perfectly happy with it. For the toppings, I used two cremini mushrooms instead of the portobello (same 'shroom, just smaller), and in addition to the ingredients you called for, I added a sliced fig, fresh from the garden. I loved all of it! The rosemary is a nice background flavor that complements the cheeses and vegetables; the fig gave a really nice sweet note. Coming out of the oven, this was just beautiful- the edges of the goat cheese were lightly browned, and the crust was perfectly golden- crispy on the outside, and chewy on the inside. I always thought pizza was a hassle to make at home, but I will definitely make this one again. Thanks for posting a wonderful recipe!

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