3 tb Olive oil

      1    Onion, cut in 1/4s, sliced

      1    Garlic clove, crushed

      1 cn Tomatoes (8 oz)

      1 tb Tomato paste

    1/2 ts Dried oregano

      1 c  All-purpose flour

      1 c  Whole-wheat flour

    1/4 ts Salt

      1 ts Active dried yeast

    2/3 c  Warm water (~125'F./52.5'C.)

      1 cn Green chilies (3.5 oz)

      6 oz Mozzarella cheese, chopped

      2 oz Pepperoni stick, sliced

      8    Ripe or green olives

           Tomato roses (opt)
           Fresh parsley sprigs (opt)
  Lightly grease a 10" pizza pan. Heat 2 tablespoon of oil in a saucepan. Add
  onion, garlic, tomato paste, tomatoes with juice and oregano. Stir well to
  break up tomatoes, then simmer, uncovered, 10-15 minutes or until well
  thickened; cool. Preheat oven to  375'F. (190'C.). Put flours, salt and
  yeast in a bowl and mix well. Add water and mix to form a dough. Knead
  well, then roll to a 10" circle. Line greased pizza pan with dough.
  Brush surface of dough with a little of remaining oil and cover with tomato
  mixture. Drain and chop chilies and sprinkle on top. Sprinkle with cheese
  and drizzle with remaining oil. Bake in preheated oven 25 minutes. Top
  pizza with pepperoni and olives and bake 10 minutes. Cut in wedges. Garnish
  with tomato roses and parsley sprigs, if desired, and serve hot.