Whole Wheat Spinach and Artichoke Pizza

Parmesan-Crumbed Lamb Cutlets


1/2 pound whole wheat pizza dough store-bought or homemade (recipe follows)
1/4 cup extra virgin olive oil
3-4 cloves garlic minced or grated
1 tablespoon lemon juice and zest of 1/2 a lemon
1 teaspoon dried basil
kosher salt and pepper
2 cups fresh baby spinach
1 (12 ounce) jar marinated artichoke hearts, drained
8 ounces fresh mozzarella torn
1/4 cup grated parmesan cheese or crumbled blue cheese
1/2 of a Meyer lemon thinly sliced
2 tablespoons raw pine nuts
crushed red pepper flakes fresh basil and mircogreens, for serving


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. Transfer to the Roasting 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 basil and microgreens. EAT!

Thin Crust Whole Wheat Pizza Dough


1/2 cup warm water
1 1/2 teaspoons active dry yeast
1 teaspoon honey
1 cup white whole wheat or whole wheat pastry flour + more for kneading
1/4 teaspoon salt
1 tablespoon olive oil


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.

Recipe from Half Baked Harvest https://www.halfbakedharvest.com/whole-wheat-spinach-artichoke-pizza/