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1
In large mixing bowl, dissolve yeast in warm water.
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2
Add all-purpose flour and oil; beat until smooth.
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3
Add whole wheat flour, herbs, garlic powder and salt.
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4
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
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5
Place in a greased bowl; turn once to grease top.
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6
Cover and let rise in a warm place until doubled, about 45 minutes.
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7
Punch dough down; roll into a 14-inch circle.
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8
Transfer to a well-greased 10-inch ovenproof skillet, letting dough drape over the side.
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9
Combine the mozzerella, Swiss and cheddar cheeses; sprinkle 1 cup over dough.
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10
Set remaining cheese mixture aside.
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11
In large skillet, saute green peppers, onions and herbs in oil until tender.
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12
Spoon half of vegetables over cheese.
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13
Layer with half of the Parmesan cheese and tomatoes.
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14
Sprinkle with 2 cups of the reserved cheese mixture.
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15
Layer with the remaining vegetables, Parmesan cheese and tomatoes.
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16
Fold crust over filling toward center of skillet to form an edge.
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17
Bake at 400 degrees for 30 minutes.
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18
Sprinkle with pepperoni and remaining cheese mixture.
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19
Bake 5 minutes longer or until crust is golden brown.
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20
Let stand for 10 minutes before slicing.
