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.
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