Step #1 --FILLING----- 1 c Scallions 1/4 c Green bell pepper; sliced 3 Cloves garlic 2 tb Olive oil 4 c Mushrooms; sliced 4 c Broccoli; cut into small ; florets 1/4 c White wine or sherry 3 tb Light soy sauce; (optional) 1 ts Thyme; sliced 1 tb Cornstarch dissolved in 2 -tbsps ; cold Water 1.
Step #2 In a large bowl, mix 1 c all-purpose flour with whole-wheat flour, salt, & yeast.
Step #3 In a small bowl, mix water & honey and heat to 125.
Step #4 Add to dry ingredients & mix well.
Step #5 stir in the potato.
Step #6 Add only enough reserved flour for dough to pull away from sides of bowl.
Step #7 2.
Step #8 Turn dough out onto a lightly floured surface & knead until smooth & elastic, about 5 mins.
Step #9 place this in a pan-sprayed bowl, cover & place this in a warm, draft-free spot & let rise until doubled in bulk, about 1 hr.
Step #10 3.
Step #11 While dough is rising, saut? scallions, pepper & garlic in oil.
Step #12 Add mushrooms & saut? 2 mins or until juices begin to flow.
Step #13 Add broccoli & continue to simmer 2 mins.
Step #14 Turn heat to medium, add wine & let it burn off, 1 or 2 mins.
Step #15 Add soy sauce & thyme.
Step #16 Lower heat to a simmer.
Step #17 stir in the dissolved cornstarch & let simmer, stirring until thickened, about 2 mins.
Step #18 4.
Step #19 preheat your trusty oven to 450.
Step #20 Punch down dough, divide into 5 balls & roll each into a ci! rcle.
Step #21 Place equal amounts of filling in centers and fold in half.
Step #22 With a fork, close & flute the edges.
Step #23 Bake on a cornmeal dusted pizza pan for 15 to 20 mins, or until browned.