CRUST
2 cups King Arthur White Whole Wheat Flour
1 1/3 cups King Arthur Unbleached All-Purpose Flour, plus more for dusting
1 1/2 teaspoons salt
1 teaspoon sugar
1 (1/4-oz.) pkg. active dry yeast
1 1/3 cups warm water (110°F. to 115°F.)
3 tablespoons olive oil, plus more for brushing
TOPPING
1 tablespoon olive oil
1 tablespoon unsalted butter
2 large yellow onions, peeled, sliced (1/4 inch)
Salt
Pepper
2 tablespoons balsamic vinegar
1 tablespoon honey
6 oz. crumbled goat cheese
2/3 cup chopped walnuts
1. Pulse white whole wheat flour, unbleached all-purpose flour and 1 1/2 teaspoons salt in food processor a few times to blend.
2. Stir sugar and yeast into water; let stand 3 to 4 minutes. When foamy on top, stir in 3 tablespoons oil.
3. With food processor running, pour yeast mixture through feed tube; process until dough forms a ball. Let stand in processor 20 minutes.
4. Heat 1 tablespoon oil and butter in large skillet over medium heat until oil is hot and butter is melted. Cook onions, salt and pepper 20 to 25 minutes or until dark golden brown, stirring occasionally. Add vinegar and honey; cook 1 minute. Remove from heat.
5. Heat oven to 475°F. Remove dough from processor; cut in half. On lightly floured surface, roll 1 dough half into round 1/4 inch thick. With 3-inch round cookie cutter, cut out 15 circles. Arrange on heavy large baking sheet; brush with oil. Top each circle with small amount of the caramelized onions, cheese and walnuts. Repeat with remaining dough, onions, cheese and walnuts.*
6. Bake 10 minutes or until golden brown and bubbly.
TIP *Any remaining dough can be used to make more pizzettes or wrapped tightly and frozen for 1 month.