1 med. onion, minced
1/2 lb. mushrooms, coarsely chopped
Dash of pepper
1 (6 oz.) can pizza sauce
2 tomatoes, sliced
2 tbsp. oil
1/4 tsp. salt
1/2 tsp. dried oregano leaves, crumbled
4 oz. Mozzarella cheese, shredded
Grated Parmesan cheese

WHOLE WHEAT CRUST: In a small bowl mix 1 cup whole wheat flour, 1 teaspoon active dried yeast and 1/2 teaspoon salt. With fork, stir in 1/2 cup hot water and 1 tablespoon oil to form a soft dough. Cover lightly with plastic wrap. Let rise in warm place for about 30 minutes. Fit into a greased 12" pizza pan, building up edges slightly. Bake at 425 degrees for 10 minutes.

Saute onion and mushrooms in oil in small skillet for 10 minutes or until mushroom liquid is evaporated. Sprinkle with salt, pepper and oregano. Spread partially baked pizza shell with the pizza sauce. Distribute onion mixture evenly over sauce. Sprinkle with Mozzarella. Top with sliced tomatoes. Sprinkle with Parmesan cheese. Bake at 425 degrees for 10 minutes or until hot and bubbly and crust is browned. Serve at once.