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Spinach Pesto and Black Olive Pizza
A whole wheat pizza dough topped with homemade spinach and walnut pesto sauce, mozzarella, and black olives.
Recipe Keywords:
spinachpestoblackolivepizzaitalianmain_dishes
servings: 4
total time: 1 hour 30 minutes
recipe by: Frankie
Ingredients
- WHOLE WHEAT DOUGH:
- 1 packet active dry yeast (2 1/4 tsp)
- 1 cup and 2 TBSP warm water
- 3 cups whole wheat flour
- 1/2 tsp salt
- 1 TBSP plus 1 TBSP olive oil
- SPINACH PESTO:
- 8 ounces fresh baby spinach leaves, roughly chopped
- 1/4 cup chopped walnuts
- 2 medium garlic cloves, peeled
- 1 ounce freshly grated Parmesan cheese
- 1/3 cup olive oil
- 1/4 tsp salt
- 1/8 tsp pepper
- TOPPINGS:
- 8 ounces mozzarella cheese, shredded
- 1 cup sliced black olives
Directions
- WHOLE WHEAT DOUGH:
- In a large mixing bowl stir together the yeast and warm water. Stir in the flours, salt, and 1 TBSP olive oil until well combined and a dough is formed.
- Knead the dough by hand for about 5 minutes on a lightly floured surface.
- Form the dough into a ball and place in a large clean bowl. Drizzle 1 TBSP of olive oil over the dough and flip around a few times to coat in the oil. Cover the bowl and put in a warm place to rise for about 1 hour.
- SPINACH PESTO:
- Add the chopped spinach, walnuts, garlic, and Parmesan to a food processor and pulse into a paste. Transfer the spinach paste to a small bowl and mix in the olive oil, salt, and pepper then set aside.
- ASSEMBLY:
- Preheat the oven to 475°F. Lightly oil a large 16-inch pizza pan or a rimmed 18x13-inch baking sheet.
- Stretch or roll out the dough to fit in your pan then bake the dough in the oven for 7 minutes.
- Take the dough out of the oven and spread the pesto sauce evenly on top. Sprinkle on the mozzarella then top with the black olives.
- Bake in the oven for about 12 more minutes or until cheese is melted and lightly browned.
