Garden Fresh Whole Wheat Pizza with Basil

In a large bowl, combine 1/2 cup plus 2 tablespoons of warm water (105-115°F or 40-46°C) and 1 teaspoon of active dry yeast. Let stand for 5 minutes until foamy.

Stir in 1 tablespoon of olive oil and 1/2 teaspoon of salt. Gradually add 1 1/2 cups of whole wheat flour, mixing until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.

Lightly grease the bowl with olive oil, place the dough in it, turning to coat. Cover with a clean kitchen towel and let rise in a warm place for 45-60 minutes, or until doubled in size.

While the dough rises, prepare the sauce: In a small bowl, combine 1 cup of crushed tomatoes, 2 cloves of minced garlic, and 1/2 teaspoon of dried oregano. Season with a pinch of salt and black pepper to taste. Slice 1/2 medium bell pepper, 1/2 cup of mushrooms, and 1/4 small red onion. Have 1 cup of fresh spinach and 1/4 cup of turkey pepperoni (if using) ready.

Preheat your oven to 450°F (230°C) with a pizza stone or baking sheet inside for at least 20 minutes.

Punch down the risen dough and transfer it to a lightly floured surface. Roll or stretch the dough into a 12-inch circle. Carefully transfer the dough to a piece of parchment paper or a lightly floured pizza peel.

Brush the edges of the crust with 1 teaspoon of olive oil. Spread the tomato sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle with 1 cup of shredded part-skim mozzarella cheese. Arrange the sliced bell pepper, mushrooms, red onion, fresh spinach, and turkey pepperoni (if using) over the cheese.

Carefully slide the pizza onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.

Remove the pizza from the oven and immediately scatter 1/4 cup of fresh torn basil leaves over the top. Let cool for a few minutes before slicing and serving.