Dissolve the yeast in the warm water with the sugar.
After 5 minutes stir in the salt, johnnycake meal, whole-wheat flour, and oil.
Gradually add the white flour, stirring with a wooden spoon until a stiff dough has formed.
Place the dough on a floured board, and knead it for several minutes, adding only enough additional flour to keep the dough from sticking.
When the dough is smooth and shiny, transfer it to a bowl that has been brushed with olive oil.
To prevent a skin from forming, brush the top of the dough with additional olive oil, cover the bowl with plastic wrap, and let rise in a warm place, away from drafts, until doubled in bulk, 1 1/2 to 2 hours.
Punch down the dough and knead once more. Let the dough rise again for about 40 minutes. Punch down the dough. If it is sticky, knead in a bit more flour. Divide into four balls.
Cover the balls with plastic wrap and allow to rise at room temperature for about 45 minutes.
While the dough is rising, prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals and set out topping ingredients.
Place on dough on a large inverted cookie sheet brushed with 1 to 2 tablespoons extra virgin olive oil.
Turn the dough over to coat it with oil.
With your hands, spread and flatten the pizza dough into a 10 to 12- inch free form circle, 1/8-inch thick.
If you find the dough shrinking back into itself, allow the dough to rest for a few minutes, then continue to spread and flatten the dough.
Do not make a lip, you may end up with a rectangle rather than a circle; the shape is unimportant.
Take care not to stretch the dough so thin that small holes appear. If this happens, all is not lost. Rather than try to repair them, avoid them when adding toppings and drizzling with olive oil.
When the fire is hot, use your fingertips to lift the dough gently by the two corners closest to you, and drape it onto the grill.
Catch the loose edge on the grill first and guide the remaining dough into place over the fire.
Within a minute, the dough will puff slightly, the underside will stiffen, and grill marks will appear.
Using tongs, immediately flip the crust over onto the coolest part of the grill.
Quickly brush the grilled surface with 2 teaspoons of virgin olive oil.
Spread 1/4 cup of Parmigiano-Reggiano cheese, 2 tablespoons Pecorino Romano cheese, 1/4 cup Fontina cheese over the entire surface of the pizza.
Dollop with 6 tablespoons of the tomatoes and top with 1 tablespoon of the parsley.
Drizzle the entire pizza with virgin olive oil.
After the toppings have been added, slide the pizza back toward the hot coals so about half of the pizza is directly over the heat.
Rotate the pizza frequently so that different sections receive high heat checking the underside by lifting the edge with tongs to be sure it is not burning.
The pizza is done when the top is bubbling and the cheese has melted.
Mix dry ingredients and add beaten egg whites and enough water to make a dough as in pie crusts. Divide into 2 parts and role out. Cut with large cookie cutter
Add cream enough to make medium moist mixture. Put 1 Tablespoon mixture on each piece of cut dough. Fold dough over so cheese mixture is enclosed in a pocket. Place in boiling water and cook for five minutes.
Simmer onion in small amount of oil in skillet. Then add cheese pockets and simmer for five minutes and add 1 cup sour cream and 1 cup yogurt. Add seasonings (savour and accent). Simmer on very low fire for 10 minutes. Sprinkle with Parsley and serve.
Shred the Fri-Chick and Onions together, add mayo blend well, add the cheese and mix well.
Fill the center of each Won Ton and seal with water in a triangle.
Fry until golden brown.
You can make a nice dipping sauce from the liquid from the Fri-Chik by adding a little soy sauce, a little 5 spice, pepper, salt. Heat slowly in a pan over medium heat. Once it comes to a slow boil stir in some cornstarch mixed with cold water, stir until thickened.
1. In a large bowl, combine tomatoes, onions, cucumbers, and basil; season lightly with salt and pepper. Add olive oil and vinegar, and toss well to combine. Let stand at room temperature for at least 1 hour, but no longer than 2.
Heat broiler or grill pan.
Cut bread diagonally into 1/2-inch-thick slices. Brush both sides lightly with olive oil; grill or broil on both sides until toasted.
3. Rub hot bread lightly with garlic cloves on one side only. Sprinkle with salt and pepper, and top with tomato mixture. Let stand a few minutes to allow juices to soak into bread before serving.