1 tbsp. honey
1 1/2 tsp. dry yeast
1 c. wrist-temperature water
1 1/2 tsp. salt
2 1/2-3 c. flour (mixed whole wheat & white or just white)
2 cloves garlic, crushed
1/2 c. minced onion
2 tbsp. butter
1 lb. ricotta cheese
2 packed c. shredded mozzarella cheese
1/2 c. grated Parmesan cheese
Salt & pepper

Soften together honey, yeast and water. Add salt and flour. Knead 10-15 minutes. Cover and set in a warm place to rise until doubled (1 hour). Saute onion and garlic in butter until soft and translucent. Add cheeses and salt and pepper to taste. Once dough has doubled, punch down.

Divide into 6 pieces and roll out into circles, 1/4 inch thick. Fill with 1/2 to 3/4 cup filling, placing filling on 1/2 of circle, leaving a 1/2 inch rim. Moisten the rim with water, fold empty side over and crimp the edges with a fork. Prick here and there. Bake on oiled tray at 450 degrees for 15-20 minutes.

For variety, add chopped vegetables (broccoli, cauliflower, mushrooms, peppers, etc.) or pepperoni in dough with cheese mixture. It's best served topped with spaghetti sauce.