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1
Make the dough.
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2
Mix together the water, sugar, and yeast in a large bowl and let it sit for a few minutes.
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3
Stir in the olive oil and salt.
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4
Mix in the flours.
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5
Add more water or flour if it is too dry or too sticky.
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6
Knead the dough for about 5 minutes until it is smooth and pliable.
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7
Place the dough in a greased bowl, cover, and let it rise until doubled in volume, about 1-2 hours.
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8
After it has risen, refrigerate the dough for at least an hour, or overnight.
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9
Preheat the oven to 500 F. Divide the dough in half.
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10
Set aside one half of the dough for another use.
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11
On a floured surface, roll out the remaining half into a 10-inch circle.
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12
Place the dough onto a baking sheet greased with olive oil.
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13
Brush more olive oil on top of the pizza dough.
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14
Bake for 5-7 minutes, or until golden brown around the edges.
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15
Remove it from the oven.
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16
Let it cool for about 5 minutes.
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17
Prepare the toppings.
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18
Heat the oil in a saute pan over medium heat.
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19
Add the onions and garlic with the salt and pepper, and saute until slightly browned.
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20
Spread the pizza sauce over the crust.
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21
Scatter the grapes, onions, and rosemary over the pizza.
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22
Bake for another 10-25 minutes, or until the crust is a deep golden-brown.
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23
While the pizza is baking, make the balsamic vinegar syrup.
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24
Boil the vinegar and sugar in a saucepan over medium heat for about 5 minutes, or until it is reduced by about a third.
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25
Let cool.
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26
Once the pizza is cooked, remove it from the oven.
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27
Sprinkle the goat cheese and arugula on top.
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28
Drizzle the balsamic syrup over the top.
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29
Crust adapted from The Candid Appetite.
