Instructions: For dough: pour warm water into large mixing bowl; add yeast and stir until combined. Combine whole wheat flour with 2 1/4 cups white flour and salt, stir into yeast mixture 1 cup at a time. Add yogurt and mix until soft and sticky (about 2 minutes).

Sprinkle flour onto kneading surface. Knead dough until smooth; about 5 minutes, adding flour as needed to prevent sticking. Place in large oiled bowl, turn; let rise until doubled in bulk, about 1 hour. Punch down, let rise again.

Meanwhile, make toppings:
for onion marmalade topping, preheat oven to 425F. Warm olive oil in a large cast-iron skillet over medium heat. Add onions, salt & pepper and cook, stirring constantly, until the onions begin to wilt, about 5-10 minutes. Meanwhile, mix wine, vinegar, and broth in non-aluminum bowl. Pour liquid over onions. Sprinkle with sugar and bake until golden brown, about 1 hour. Stir every 5 minutes after 45 minutes have elapsed. Set aside to cool. Divide equally over 4 pizzas.

For artichoke topping, put cooked hearts into food processor. Add 1 T. lemon juice, 1.5 t. olive oil and puree until smooth. Reserve. Cut raw hearts into very thin match sticks and put in a glass/ceramic bowl. Add remaining lemon juice and olive oil, mint, salt and pepper and toss to combine. Divide puree equally over 4 pizzas; divide salad equally and top the 4 pizzas with salad.

Divide dough into 8 equal balls. Cover (refrigerate or freeze if not using within 2 hours).

Preheat oven to 425F. Roll out balls into individual pizzas; place on cornmeal-dusted baking sheets. Top with onion or artichoke topping; bake until dough is golden brown, about 15-20 minutes.

NOTES : Here is a moderately silly approach to appetizer pizzas, I confess I did not retain the alternative that called for baked eggplant rounds which were supposed to resemble pepperoni slices ... but the crust is good!

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