These guys take a little time to put together but are really worth the effort. Make a day out of it with the kids or friends and have some great fun! Who knows with a little practice, you'll be tossing those little pizzas in the air like a great pro and impressing family and friends. Experiment with your own favorite topping.

Prep time: 2 hours

3/4	cup warm water

1	teaspoon brown sugar

1	teaspoon olive oil

1	tablespoon yeast

2	tablespoons minced garlic

1	tablespoon chopped fresh basil

1	tablespoon chopped fresh oregano

1/4	teaspoon chili flakes

1/2	teaspoon sea salt

1	pinch coarsely crushed black pepper

1	cup whole-grain wheat flour

2	cups white flour

1 1/2

tablespoons purchased pesto sauce

12	sprigs of fresh thyme, leaves picked

1	ounce shiitake mushrooms, sliced

1	tablespoon olive oil

1	ounce dry packed sun-dried tomatoes, soaked in hot water for 10 minutes and drained

1	ounce goat cheese, crumbled

1. Place the first 10 ingredients in a bowl, stirring to mix. Let stand for 5 to 7 minutes to allow the yeast to activate. When the mixture starts to bubble and foam, add the whole wheat, mixing the ingredients with your hands. Add some of the white flour, a little at a time, mixing, until the dough is manageable.
2. Turn dough out onto a lightly floured work surface and knead, adding the white flour until hands come clean. Insert a clean thumb directly into the dough and count to 5. If your thumb comes out clean with nothing sticking to you, you are through with the kneading. If not, continue kneading and adding flour until the "rule of the clean thumb" works. Set dough aside in a warm, draft-free area in the kitchen (the top of the refrigerator is a perfect spot). Cover with a tea towel and allow the dough to rest and double in size. This should take about 45 to 60 minutes.
3. After the dough has risen, knead again for 1 to 2 minutes. Divide into 6 equal pieces and form into balls. Roll out each ball flat and form into pizza rounds about 6 to 8 inches (15 to 20 cm) in diameter and about 1/8-inch (0.3 cm) thick. Top each with some of the pesto, thyme leaves, mushrooms, a sprinkling of oil, sun-dried tomatoes, and goat cheese.
4. Bake in a preheated 475°F oven for 20 to 25 minutes, until the crust is golden on the top and bottom.