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1
In large mixing bowl, dissolve sugar in warm water.
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2
Sprinkle yeast over water and let stand for 10 minutes or until foamy.
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3
Meanwhile, combine flours and salt.
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4
Stir oil into foamy yeast mixture.
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5
Stir in about half the flour mixture.
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6
Add more flour, mixing until dough can be gathered into a slightly sticky ball (you may need a little more or less than 1 lb/450 g of flour).
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7
On lightly floured surface, knead dough for about 5 minutes or until smooth and elastic, adding more flour as necessary to prevent dough from sticking to work surface.
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8
Cut dough in half, cover with greasproof paper and let rest for 10 minutes.
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9
On lightly floured surface, use a rolling pin to roll each piece of dough into a 12 inch/30 cm circle, about 1/4 inch/5 mm thick.
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10
Transfer rounds to 2 lightly oiled pizza pans or baking sheets.
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11
Carefully, using fingers, stretch dough into large circles.
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12
Let dough rise for about 15 minutes before adding toppings.
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13
For a thicker crust, let dough rise for 30 minutes.
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14
Add toppings (see below recipe) just before baking.
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15
Prepare pizza dough.
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16
In small bowl, combine tomato sauce, garlic, oregano and basil; stir to mix.
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17
In heavy frying pan, heat oil over medium heat; add onions and cook over medium to low heat, stirring until tender, 5 to 10 minutes.
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18
Add mushrooms and cook over medium heat, stirring or shaking pan until mushrooms are lightly browned and liquid has evaporated.
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19
Sprinkle with salt and pepper to taste and set aside.
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20
In large pot of boiling water, cook broccoli for 2 minutes or until bright green; drain and cool under cold running water to prevent green; drain and cool under cold running water to prevent any further cooking.
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21
Drain again and set aside.
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22
Spread tomato with mushroom and onion mixture.
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23
Sprinkle with grated cheese.
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24
Bake in 425 degree/Gas Mark 7 oven for 30 to 40 minutes or until crust is browned and top is bubbly.
