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.