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1
Stir yeast and water together in a small bowl until yeast is dissolved.
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2
In a large bowl, combine 1 1/2 cups of all-purpose flour, the whole wheat flour, cornmeal, salt and anise seed.
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3
Make a well in the center and pour in the yeast mixture.
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4
Stir until mixed.
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5
Place dough on a floured surface.
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6
Begin kneading dough, adding as much flour as needed so that dough is not too sticky.
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7
Knead for 10 to 15 minutes, until smooth and shiny.
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8
Place dough in a lightly oiled bowl and brush top with 1 teaspoon of oil.
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9
Cover with plastic wrap and place in a warm place until doubled in bulk, about 1 1/2 hours.
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10
Punch the dough down and let rise until doubled again, about 1 hour.
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11
Punch down the dough and place on a lightly floured surface and roll out to a 10-inch circle.
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12
Let rise for 30 minutes.
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13
Preheat oven to 375 degrees.
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14
Heat 3 tablespoons of the oil in a large, ovenproof skillet over medium heat.
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15
Place dough in skillet and brush with remaining oil.
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16
Sprinkle with grated onion, goat cheese, oregano and pepper.
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17
Fry until bottom of dough is crisp and brown, 6 to 8 minutes.
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18
Place skillet in oven and bake until top is browned and cheese melted, about 15 minutes.
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19
Let cool a little before serving.
