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1.
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In a large bowl, combine 1 c. all-purpose flour with whole-wheat flour, salt, and yeast.
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In a small bowl, combine water and honey and heat to 125.
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Add in to dry ingredients and mix well.
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Stir in potato.
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Add in only sufficient reserved flour for dough to pull away from sides of bowl.
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2.
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Turn dough out onto a lightly floured surface and knead till smooth and elastic, about 5 min.
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Place in a pan-sprayed bowl, cover and place in a hot, draft-free spot and let rise till doubled in bulk, about 1 hour.
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3.
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While dough is rising, saut
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scallions, pepper and garlic in oil.
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Add in mushrooms and saut 2 min or possibly till juices begin to flow.
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Add in broccoli and continue to simmer 2 min.
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Turn heat to medium, add in wine and let it burn off, 1 or possibly 2 min.
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Add in soy sauce and thyme.
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Lower heat to a simmer.
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Stir in dissolved cornstarch and simmer, stirring till thickened, about 2 min.
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4.
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Preheat oven to 450.
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Punch down dough, divide into 5 balls and roll each into a ci!
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rcle.
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Place equal amounts of filling in centers and mix in half.
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With a fork, close and flute the edges.
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Bake on a cornmeal dusted pizza pan for 15 to 20 min, or possibly till browned.
