• 

  olive oil plus extra to grease

  1 oz
• 

  bread flour

  15 oz
• 

  whole wheat flour

  2 ½ oz
• 

  warm water (100°F-110°F)

  9 oz
• 

  sugar

  ½ oz
• 

  rapid rise yeast

  2 ¼ tsp
  1 packet/envelope rapid rise yeast
• 

  salt

  2 tsp

Topping

• 

  eggplant cut into ¼ in. rounds (approx. 1 lg. eggplant)

  12 oz
• 

  red onion cut into 2 in. strips (approx. 1 lg. onion)

  8 oz
• 

  garlic clove halved

  1
• 

  green bell pepper cut into 2 in. pieces (approx. 1 lg. green pepper)

  6 oz
• 

  red pepper cut into 2 in. strips

  6 oz
• 

  olive oil to drizzle
• 

  dried oregano

  1 tsp
• 

  salt

  ½ tsp
• 

  fresh ground black pepper

  ⅛ tsp
• 

  Fontina cheese cut into 1 in. pieces

  10 oz

For Pizza

• 

  olive oil plus extra to grease pan

  2 tbsp
• 

  bread flour to dust hands
• 

  capers (optional)

  2 tbsp