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1
In a small bowl, stir together the yeast and water until yeast is dissolved.
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2
In large bowl, combine all-purpose flour, 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; begin kneading dough.
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6
Add as much flour as needed so dough isnt too sticky.
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7
Knead for 10-15 minutes until smooth and shiny.
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8
Put 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, 1 1/2 hours.
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10
Punch dough down and let it rise until doubled again, about 1 hour.
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11
Punch down the dough and place on a lightly floured surface; roll out to a 10-inch circle.
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12
Let it rise for a half hour.
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13
Preheat oven to 375F.
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14
Heat 3 tablespoons of oil in a large oven-proof 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 the onion, goat cheese, oregano, and pepper.
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17
Fry until bottom of dough is crisp and brown, approximately 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 bit before serving.
