Mix bread flour (135 g), whole wheat flour (70 g), plain flour (70 g), yeast (3/4 tsp), salt (1/2 tsp) and sugar (1/2 tsp). Make a well and mix in oil (1 tbsp), yogurt (1 1/2 tbsp) and warm water (180 ml) to a sticky dough. Knead 5 min on floured surface until no longer sticky. Rest in oiled, covered bowl somewhere warm ~1 hr until doubled.
Thinly slice onion (1) and red pepper (1). Warm oil (4 tbsp) in a pan, cook onions over medium heat until softening, add peppers and cook until onions caramelize. Set aside.
Preheat oven to 220C with baking sheets inside. Knock back dough, divide in 2 (keep spare covered). Roll each very thin to fit tray, transfer to parchment.
Top with onion (1)-pepper (1) mix, sprinkle paprika (1 tsp). Bake 10-12 min until base is lightly brown. Trim any burnt onion and serve.