Rocky Mountain Pizza

Make the dough: Dissolve yeast and honey in warm water. Let stand 5-10 minutes until foamy. Combine flours and salt, add yeast mixture and olive oil. Knead 8-10 minutes until smooth. Cover and let rise 1 hour.

Roast the peppers: Char whole peppers over a gas flame or under a broiler until blackened all over. Place in a covered bowl to steam for 10 minutes. Peel, seed, and slice into strips.

Caramelize the onions: Slice onion thinly. Cook in a skillet with 2 tbsp butter over medium-low heat, stirring occasionally, for 25-30 minutes until deeply golden and sweet. Season with salt.

Cook the elk sausage: In a skillet over medium-high heat, crumble and cook elk sausage until browned, about 8-10 minutes. Drain any excess fat.

Preheat oven: Place pizza stone on the lowest rack and preheat to 500°F (260°C) for at least 30 minutes.

Shape the pizza: Punch down dough and stretch or roll into a 14-inch rustic round (doesn't need to be perfect). Transfer to a cornmeal-dusted pizza peel.

Assemble: Spread pizza sauce over the dough. Add mozzarella, then distribute elk sausage, roasted peppers, and caramelized onions evenly.

Bake: Slide pizza onto the hot stone and bake 10-12 minutes until crust is golden and cheese is bubbly with some charred spots.

Finish and serve: Remove from oven and immediately scatter fresh thyme and rosemary over the top. Let rest 2-3 minutes, then slice and serve.