Whole Wheat Autumn Pizza

For dough:
In the bowl of your electric mixer with an attached dough hook, combine warm water, yeast, honey and oil and mix with a spoon. Let sit for 10-15 minutes until foamy, then add in flours and salt. Mix on low speed until just combined, then turn to medium speed to knead the dough for 5-6 minutes. If it seems too sticky, add a bit more flour 1 tablespoon at a time.

Brush a separate bowl with olive oil, add dough, turning the dough once, cover with a towel, then set the bowl in a warm place to allow dough to rise for 1 1/2-2 hours.

For pizza:
Preheat oven to 375 degrees F.

At about 15 minutes before dough is ready to use, slice onions. Heat a skillet over medium heat and add 1/2 tablespoon olive oil, then add onions with a sprinkle of salt. Cook, stirring occasionally, until onions are caramelized, soft and juicy. In the last minute, add garlic and cook for 60 seconds, then set the skillet aside off heat.

While onions are cooking, cut bacon. Place on a paper-towel lined plate, and cover with another paper towel. Microwave for 3-4 minutes, just until the fat is rendered so the pizza is not incredibly greasy. Set aside.

Remove pizza dough from the bowl and throw it on a floured surface. Using a rolling pin or your hands, roll and shape it into your desired shape. I love making it into a rustic rectangle like above, but a circle works too. Brush with remaining olive oil and sprinkle with nutmeg. Slice apples (do not do this earlier unless you don’t mind brown apples), then add about 1/4 cup of the cheeses onto the dough. Place a layer of apples on the cheese, then add the onions and garlic. Add the remaining cheese evenly over top, then finish with bacon and another layer of apples. Add a few pieces of sage if desired.

Bake for 25-30 minutes, or until cheese is golden brown and bubbly.