Spinach And Artichoke Pizza

• 1-1/2 to 1-3/4 cups white whole wheat flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon each dried basil, oregano and parsley flakes
• 3/4 cup beer or nonalcoholic beer
• 1-1/2 teaspoons olive oil
• 1 garlic clove, minced
• 2 cups shredded Italian cheese blend
• 2 cups fresh baby spinach
• 1 can (14 ounces) water-packed quartered artichoke hearts, drained and coarsely chopped
• 2 medium tomatoes, seeded and coarsely chopped
• 2 tablespoons thinly sliced fresh basil

1. Preheat oven to 425u0b0. In a large bowl, whisk 1-1/2 cups flour, baking powder, salt and dried herbs until blended. Add beer, stirring just until moistened.
2. Turn dough onto a well-floured surface; knead gently 6-8 times, adding additional flour if needed. Press dough to fit a greased 12-in. pizza pan. Pinch edge to form a rim. Bake until edge is lightly browned, about 8 minutes.
3. Mix oil and garlic; spread over crust. Sprinkle with 1/2 cup cheese; layer with spinach, artichoke hearts and tomatoes. Sprinkle with remaining cheese. Bake until crust is golden and cheese is melted, 8-10 minutes. Sprinkle with fresh basil.

whole wheat flour, baking powder, salt, basil, nonalcoholic, olive oil, garlic, italian cheese blend, baby spinach, water, tomatoes, fresh basil

Taken from www.tasteofhome.com/recipes/spinach-and-artichoke-pizza/ (may not work)