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.
Bend back outer petals of artichokes until they snap off easily near base. Edible portion of pedals should remain on artichoke hearts. Continue to snap off and discard petals until central core of pale green petals is reached.
Cut off stems and top 2 inches of artichokes; discard. Trim outer dark green layer from artichoke bottoms. Cut artichokes in half lengthwise. Cut out center pedals and fuzzy centers. Cut each half in fourths lengthwise. Dip or rub all surfaces with lemon juice.
Saute onion and garlic in olive oil; stir in prepared artichokes, sugar, and tarragon.
Add wine and water and cook until artichokes are tender; salt and pepper to taste.
Stir in mushrooms and cook until mushrooms are tender.
Stir in tomato; cook until tomato is thoroughly heated.
Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside.
Place 1 Filo leaf on a kitchen towel and brush with melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 cup of butter.
Cook and stir breadcrumbs with 1/4 cup of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the filo, leaving a 2-inch border.
Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 T crumbs.
Repeat the entire procedure for the second strudel.
Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned.
Makes 2 strudels, 6 to 8 servings each.
Frozen filo leaves for strudel can be found at most supermarkets in the frozen foods sections.