Ingredients

The following ingredients have 8 Servings
  • 0.25-ounce package instant yeast
  • 1 teaspoon granulated sugar or honey
  • 1 cup warm water + more if needed
  • 3 cups whole wheat pastry flour + more for dusting
  • 1 teaspoon coarse salt
  • 2 tablespoon olive oil
  • ¼ cup pesto
  • 2-ounces thinly sliced prosciutto
  • ½ cup marinated artichoke hearts, quartered
  • ½ cup pitted Greek olives
  • ½ cup sliced hearts of palm (optional)
  • 4-ounces fontina, shredded
  • Handful of fresh baby spinach

Instruction

  • In the bowl of a stand mixer, whisk together yeast, sugar/honey and ½ cup warm water. Allow to sit 10 minutes, until mixture starts to foam.
  • Using the dough attachment on the stand mixer, mix in flour, salt and remaining cup of water on medium speed until a ball of dough forms.
  • Add more flour or water, if necessary. Place a damp cloth over the dough and allow to rise 1 hour.
  • Preheat oven to 425 degrees. Place a pizza stone in the oven to preheat.
  • Dust a cutting board with a little flour.
  • Transfer dough to the cutting board and work to form a flat layer, about ¼ inch thick.
  • Remove pizza stone from the oven and transfer pizza crust to the stone. Brush with olive oil.
  • Spoon and spread pesto sauce on the pizza dough.
  • Layer with artichoke hearts, olives and hearts of palm (if using). Sprinkle with fontina.
  • Bake 8-10 minutes, until cheese is melted and bubbly and crust is lightly browned.
  • Allow to slightly cool and top with spinach leaves.
  • Slice and serve.