Ingredients

2 tablespoons warm water (115°F)

1/2 teaspoon active dry yeast

1 1/3 cups all purpose flour

1/3 cup whole wheat flour

1/2 cup cool water (65°F to 70°F)

1 teaspoon coarse kosher salt

Olive oil

Topping:

• Cornmeal (for sprinkling)
• Olive oil
• 3/4 cup drained roasted red peppers from jar, cut into 1/3-inch strips
• 1/3 cup Kalamata olives, pitted, quartered
• 1 cup Parmesan cheese shavings
• 1 1/2 teaspoons chopped fresh rosemary
• 4 large red onion rings (each 3 1/2 to 4 inches in diameter and 1/2 inch thick)
• 4 large eggs
• 2 cups (lightly packed) arugula

Description

Start Making The Dough One Day In Advance; It Needs To Be Refrigerated Overnight.

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