PIZZA DOUGH:

1 pkg. active dry yeast
1 tbsp. honey
3/4 c. warm water (105-115 degrees)
1 3/4 c. unbleached flour
1/3 c. whole wheat flour
1 tsp. salt
1 1/2 tbsp. olive oil

FILLING:

8 oz. baby Swiss cheese, shredded
7 oz. ricotta or mozzarella cheese
1 pkg. (3 oz.) prosciutto or other ham, diced
2 tbsp. chopped chives
2 tbsp. chopped parsley
2 lg. cloves garlic, minced
1/2 tsp. each dried thyme & marjoram leaves
1/2 tsp. coarsely ground pepper

1. Dissolve yeast and honey in water. Let stand until foamy.

2. In food processor, combine flour and salt. Add oil. Process. Add yeast mixture. Process until ball forms. Turn out on floured board. Knead in extra flour.

3. Cover. Let rise 20 minutes. Divide in half. Let rise 40 minutes.

4. Place pizza stone or baking sheet in cold oven. Heat at 450 degrees.

5. Combine ingredients for filling.

6. Roll out each dough on floured board into 12 inch circle. Spoon half the filling on half the dough to within 1 inch of edges. Moisten edge with water. Fold over top half of dough. Seal. Flute.

7. Slide into preheated oven on floured spatula or wood paddle.

8. Bake at 450 degrees for 15 minutes until golden brown. Remove from oven. Brush with olive oil. Cut each into 4 wedges.