Contest-Winning Pesto Veggie Pizza

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm water (110u0b0 to 115u0b0)
• 1/3 cup grated Parmesan cheese
• 2 tablespoons canola oil
• 1 tablespoon sugar
• 1 tablespoon dried basil
• 1/2 teaspoon salt
• 3/4 cup all-purpose flour
• 1 to 1-1/2 cups whole wheat flour
• 3-1/2 cups fresh baby spinach
• 1/4 cup prepared pesto
• 1-3/4 cups coarsely chopped fresh broccoli
• 3/4 cup chopped green pepper
• 2 green onions, chopped
• 4 garlic cloves, minced
• 2 cups shredded part-skim mozzarella cheese

1. In a small bowl, dissolve yeast in warm water. Add the Parmesan cheese, oil, sugar, basil, salt, all-purpose flour and 3/4 cup whole wheat flour. Beat until smooth. Stir in enough remaining whole wheat flour to form a soft dough (dough will be sticky).
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
3. Roll dough into a 16-in. x 12-in. rectangle. Transfer to a
4. coated with cooking spray; build up edges slightly. Prick dough with a fork. Bake at 375u0b0 for 8-10 minutes or until lightly browned.
5. Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain and place in a food processor. Add pesto; cover and process until blended.
6. Spread over pizza crust. Top with broccoli, green pepper, green onions, garlic and mozzarella cheese. Bake 10-12 minutes or until cheese is melted.

active dry yeast, warm water, parmesan cheese, canola oil, sugar, basil, salt, flour, whole wheat flour, baby spinach, pesto, fresh broccoli, green pepper, green onions, garlic, mozzarella cheese

Taken from www.tasteofhome.com/recipes/contest-winning-pesto-veggie-pizza/ (may not work)