Bertman Onion and Cheese Pizza


  • 1 cup warm water (105 to 115 degrees)
  • 1 package active dry yeast (scant tablespoon)
  • 1 teaspoon honey or sugar
  • 1 tablespoon oil½ teaspoon salt, If desired1½ cups Fowler’s Mill whole wheat flour
  • 1-1 ½cups all-purpose flour
  • 1 tablespoon butter or margarine
  • 3 large onions, thinly sliced
  • ¼ cup Bertman Original Ball Park Mustard
  • 8 to 12 ounces Minerva Jersey Jack Cheese
  • 1 tablespoon fresh parsley, minced
  • ½ teaspoon dried thyme


To prepare crust, place the warm water in a large bowl. Add the yeast and honey or sugar, stirring to dissolve the ingredients. Let the mixture stand 5 to 15 minutes or until it is bubbly. Add the oil, salt, whole wheat flour and about 1cup of the all-purpose flour, or enough to form a ball of dough that pulls away from the sides of the bowl. Turn the dough out onto a floured surface and knead for about 5 minutes, adding more all-purpose flour as needed to make a firm, smooth dough that is not sticky. Place the dough in a greased bowl and turn the dough to grease the top. Cover the bowl lightly with plastic wrap and set it in a warm draft-free place to rise until it has doubled in bulk. round pan, or 1 inch wider than your pan. Place the dough in a lightly oiled pan with a slightly raised edge or on a flat baking sheet and form a raised edge with the dough. Spread the mustard on the dough. Scatter the onions evenly over it. Sprinkle the cheese over the onions. Top with parsley and thyme. Place the pie in the preheated oven and bake 20 minutes.