If youre going to make 100% whole wheat pizza crust, which I did today for lunch because I was out of white flour (I usually do half wheat/half white), then the toppings better be pretty rich and flavorful. Mission accomplished with the meaty sauted eggplant, buttery provolone, and tangy olives (I used Kalamata) suggested by this recipe. I also added anchovies on one half and chicken sausage on the other. It should come as no surprise that my favorite half had fish. You just cant beat the zip of a few tiny anchovies.