Dough

1 ½ teaspoons active dry yeast
6 tablespoons warm (110 F) water
¼ cup cold water
2 tablespoons olive oil
¾ cup whole-wheat flour
½ teaspoon salt
1 cup unbleached white flour

Filling

While dough is rising…

2 tablespoons of Extra Virgin Olive Oil
1 bunch chives, chopped
1-2 Eggplant, unpeeled, chopped
2-4 ripe tomatoes
3 cloves of fresh garlic
2 handfuls of chopped spinach
3 tablespoons of Spanish olives, chopped (optional)
2 tablespoons of fresh chopped cilantro
¼ jalapeno pepper
Light sprinkle of fresh, shredded mozzarella or jalapeno chedder optional

Dough

1. Dissolve the yeast in warm water and set aside for 3 to 4 minutes. Combine the cold water and oil in large bowl. Add the yeast mixture, then the whole-wheat flour, and salt. Gradually add the white flour to make a workable dough.
2. Turn the dough onto a lightly floured board and knead for about 5 minutes, sprinkling a bit more white flour to keep it from sticking.
3. Put dough in oiled bowl and turn it once so that its surface is coated with oil. Cover the bowl with a kitchen towel and let rise in warm place for an hour – you want the dough to double in size.

Filling

1. In a large sauté pan, sauté the chives until soft.
2. Add the eggplant and cook until the eggplants is soften (10 minutes)..
3. Add jalapeno, tomatoes, garlic, spinach, and olives and sauté for 3 – 5 minutes.
4. Pre-heat oven to 325.
5. Form dough into 2, 6 inch flat rounds. Roll it out on a floured surface, turning it regularly to keep a round shape. It should be about 1/8 inch thick, and slightly thicker around the edges.
6. Place the dough on a lightly oiled pan and cover half of circle with ¾ cup vegetable mixture. Fold circle in half, and wet fingers to pinch together sides.
7. Bake in lower half of oven until the crust is golden brown - 12 – 15 minutes.
8. Serve warm with side salad – may also serve with organic salsa, sour cream, and guacamole.

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