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Whole Wheat Spinach, Tomato & Roasted Garlic Pizza

Servings: 1 large pizza
Author: Jenn


  • 1 whole head garlic
  • 1 3/4 - 2 1/4 cups whole wheat flour
  • 1 1/4-oz envelope pizza yeast (I used Fleischmann's brand)
  • 1 1/2 tsp. sugar
  • 3/4 tsp. salt
  • 2/3 cup very warm water 120º - 130ºF
  • 3 Tbsp. olive oil
  • 2 tsp. olive oil
  • 2 cups baby spinach leaves
  • 3/4 cups shredded mozzarella
  • 1/4 cup grated parmesan cheese
  • 3/4 cup halved cherry tomatoes
  • 1 Tbsp. pine nuts


  • Preheat oven to 350ºF. Slice 1/2" off the top of the garlic head and place cut side up on a piece of foil. Drizzle with 1 tsp. olive oil and a bit of water. Wrap up in foil and bake in preheated oven for 50 minutes.
  • Meanwhile, Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add water and 3 Tbsp. olive oil. Mix until blended, about 1 minute.
  • Gradually add enough remaining flour until a soft ball is formed. Dough will be somewhat sticky.
  • Knead dough on a floured surface, adding more flour if needed. About 4 minutes, until smooth and elastic.
  • Preheat oven to 425ºF.
  • Pat dough to fill out greased pizza pan. Spread 2 tsp. olive oil onto dough.
  • Squeeze cooled garlic up and out of the skins and into a small bowl. smash with a fork to make a creamy garlic mixture. Spread onto oiled crust. Season with salt and pepper.
  • Bake crust for 8 minutes. Then top with spinach, mozzarella, cherry tomatoes, parmesan and pine nuts.
  • Cook for an additional 5-8 minutes or until cheese is melted and tomatoes are tender. Cut into slices and enjoy