For the Dough:

1 tablespoon dry active yeast (not quick-acting)

1 cup water

1-1/2 teaspoons salt

1 cup whole wheat

1-1/3 cups white bread flour

2 teaspoons olive oil (to oil the work bowl before the 1st rise)


For the Topping:

2 to 3 tablespoons olive oil

1-1/2 teaspoons thyme, freshly minced

8 sprigs of thyme

1/2 large onion

3/4 cup fresh or frozen wild blueberries

1/2 cup crumbled feta cheese

In the bread work bowl, mix the yeast with a cup of warm water (100°F – 110°F) and allow it to sit for five minutes. Add the salt, the whole wheat flour and the white flour. Knead the dough for 7-8 minutes, until the dough comes together in ball and is soft and supple. Add a little more flour if needed so it comes together. Remove the dough from the work bowl, add 2 teaspoons olive oil to the bowl, spreading it around. Turn the ball of dough smooth side down into the bowl and then flip it upright so the smooth side faces cup. Cover the bowl with plastic and let it rise about 1-1/2 hour. After the dough has risen, roll it out into circle 13 inches wide. Place it on a sheet of parchment on top of your pizza pan or stone. Let it rest another 30 minutes. After the dough has rested 15 to 20 minutes, pre-heat the oven to 425° and begin to put the ingredients on the dough. To do this you will first, brush the dough with 1 to 1-1/2 tablespoons olive oil, and then sprinkle with the minced thyme.   Next, cut the onion into small wedges and push the onion wedges into the dough all over the pizza. Top with the blueberries and bake 20 to 30 minutes until the dough is cooked, and the top is lightly browned. Brush lightly with olive oil before serving.