Whole Wheat Pizza: Portobello, Spinach and Feta Cheese Pizza

• 4 each whole wheat pizza dough crust (9 inches each)
• 1 cup wheat flour (for rolling out pizza dough)
• 1 each shallot
• 1 each garlic clove
• 1 1/2 lbs baby spinach
• 4 each Roma tomatoes (sliced into 8 slices each)
• 2 each large Portobello mushrooms
• 12 oz. Feta cheese, crumbled
• 1/4 cup olive oil
• 4 Tbsp Cracked Black Pepper
• 1 Cup Corn Meal (for cooking, gives an authentic feel and taste)

1. Prep all the ingredients; Mince (fine dice) Shallots and Garlic, Chop baby spinach, Slice Roma Tomatoes (sliced into 8 slices each), Slice Mushrooms
2. Heat on the stove the large sauteuse
3. Then add 1/4 cup olive oil
4. Then add all the shallots and garlics, Saute / sweat for 1 minute
5. Next add the sliced Portobello mushrooms, saute for another 3 minutes (careful not to brown the garlic)
6. Then add the chopped spinach (stirring), saute until lightly wilted (about 10 seconds)
7. Empty Pan into bowl to cool down
8. Roll out the 4 pizza dough crusts to 4 each 9 inch discs.
9. Place Aluminum Foil in sheet pan to cover
10. Place Pizza dough on pan (2 per pan should fit)
11. (optional) Dust under dough with corn meal (to prevent sticking) by lifting a corner of the dough and lightly toss a small amount of corn meal under dough.
12. Prevents sticking and gives an authentic texture to the bottom of the dough.
13. Top each pizza with equal amounts of the spinach/ mushroom mix.
14. Arrange 8 slices of tomato per pizza.
15. Sprinkle 3 ounces of Feta cheese per pizza crust.
16. Season with cracked black pepper
17. Bake for 2 minutes and turn/ rotate pan 180 degrees for even baking
18. Cook time should take 5 to 8 minutes to bake depending on oven.
19. Preheat the oven at 450F.

whole wheat pizza, flour, shallot, garlic, baby spinach, tomatoes, mushrooms, feta cheese, olive oil, pepper, gives

Taken from cookpad.com/us/recipes/256549-whole-wheat-pizza-portobello-spinach-and-feta-cheese-pizza (may not work)