master

Whole Wheat Spinach and Artichoke Pizza with Lemon and Microgreens - a 30 minute meal that's easy, healthy and so delicious! From halfbakedharvest.com

PlateZero Official

Whole Wheat Spinach and Artichoke Pizza + Video.

whole wheat pizza dough store-bought or homemade (recipe follows)

extra virgin olive oil

-4 cloves garlic minced or grated

lemon juice and zest of 1/2 a lemon

dried basil

kosher salt and pepper

fresh baby spinach

(12 ounce) jar marinated artichoke hearts, drained

ounces fresh mozzarella torn

grated parmesan cheese or crumbled blue cheese

of a Meyer lemon thinly sliced

raw pine nuts

crushed red pepper flakes fresh basil and mircogreens, for serving

warm water

active dry yeast

honey

all-purpose flour, white whole wheat, or whole wheat pastry flour, plus more for kneading

salt

olive oil

oven

Preheat oven to 425 degrees F. Grease a baking sheet with olive oil.

On a lightly floured surface, push/roll the dough out until it is very thin. For SUPER thin pizza, divide the dough into two and roll out. Transfer the dough to the prepared baking sheet. Spread the dough with olive oil. Add the garlic, lemon zest, basil, a pinch each of salt, pepper, and crushed red pepper flakes. Spread evenly over the dough. Add the spinach, artichokes, and cheese. Top with lemon 3-4 lemon slices and the pine nuts. Transfer to the oven and bake 10-15 minutes or until the crust is crisp and the cheese has melted. Remove the pizza from the oven and top with lemon juice, basil and microgreens. EAT!

In a large bowl, combine water, yeast and honey. Mix with a spoon, then let sit until foamy, about 5-8 minutes. Add in the whole wheat flour and salt stirring with a spoon until the dough comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball. Knead the dough for 5 minutes or until smooth. All of the mixing and kneading can also be done in a stand mixer with the dough hook attachment.

Rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with plastic wrap and place in a warm place for 1-2 hours or until doubled in size. Once the dough has doubled in size, punch it down and place back in the bowl. Cover and place the bowl in the fridge over night or up to 3 days. Remove from the fridge 3-4 hours before baking. Alternately, you can use the dough after the first rising, but I find the dough has the best flavor after it has sat overnight.