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*PIZZA DOUGH: Stir the yeast and sugar into the warm water and let stand 10 minutes.
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Using a food processor fitted with the metal blade, put the two kinds of flour and the salt in the work bowl and turn the machine on.
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With the machine running, pour the yeast mixture through the feed tube and process for about 45 seconds, or until the dough pulls away from the sides of the bowl.
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Add the oil through the feed tube and process for 60 seconds longer.
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*Alternatively, you could use an ABM and prepare the pizza dough on the DOUGH setting then continue with recipe as follows.
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Divide the dough into four parts.
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On a floured surface, roll the dough into four circles.
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Sprinkle cornmeal on baking sheets or pizza stone.
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Transfer the dough to the baking sheets and set in a warm place while you proceed with making the onion topping.
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WALLA WALLA SWEET ONION TOPPING: Heat olive oil in a saute pan over medium heat.
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Add the onions and garlic and cook, stirring occasionally, until the onions start to become juicy approximately; 10 minutes.
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Do not brown the onions.
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Add 1/4 teaspoon crumbled saffron threads and continue to cook down until all of the juices have evaporated and the onions are very tender and golden in color.
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(This will take about half an hour.)
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Add thyme, salt and pepper to taste.
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Set aside to cool slightly.
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In the meantime, preheat the oven to 400 degrees.
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TO ASSEMBLE EACH PIZZETTA: Spread the saffron/onion mixture evenly over the top of the pizza dough.
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Place the cooked potato rounds on top of the onion mixture.
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Place the olives around the potatoes in a decorative pattern.
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Drizzle the potatoes with a touch of olive oil and garnish the remaining 1/2 teaspoon thyme over the surface of the pizzetta.
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Bake for 15-20 minutes, or until the crust is puffed and golden.
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Serve hot from the oven.
