1 pkg. active dry yeast
1 1/2 c. warm water
2 tsp. dry basil
2 tsp. oregano
1/4 c. oat bran
1 1/2 c. whole wheat flour
1 1/2 c. all-purpose flour
All-purpose flour for kneading
1 lg. red onion
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/2 c. red wine
2 zucchini, thinly sliced
1/2 green or red bell pepper, seeded and thinly sliced
4 green onions (including tops), thinly sliced
1 can sliced ripe olives
1 (14 oz.) can artichoke hearts, drained and quartered

In a large bowl, dissolve yeast in water. Add 1 teaspoon basil and 1 teaspoon oregano, oat bran, and all-purpose flour. Beat until smooth (about 5 minutes, using an electric mixer). Using a wooden spoon, beat in whole wheat flour until dough holds together. Turn out onto a lightly floured board and knead until dough is smooth and elastic, about 5 minutes. Turn over in a greased bowl; cover and let rise in a warm place until dough has doubled in size, about 45 minutes. Meanwhile, prepare tomato sauce.