Fresco Pizza (inspired by jason's Deli)

The Dough
1 C whole wheat flour (sifted)
1/2 C warm water
1 TB sugar
1 pkg dry active yeast
2 TB olive oil
1 tsp salt

Fill measuring cup with warm water and add sugar and yeast. Stir to agitate.Sift flour into bowl. Dump whole grain chaff into bowl as well (sifting just aerates and make for a lighter crust). Add olive oil and salt. Mix lightly. The yeast should now have proofed and made a bubbly layer on top of warm water, add to flour mix. Mix with hands until just incorporated. Add more flour (1/4C at a time) until dough begins pulling away from the bowl. Pick up dough add a bit more flour and knead dough in bowl until it is smooth and elastic (6-10 minutes). Smear dough ball lightly with more olive oil, let rise, covered for 30 minutes. In the mean time preheat oven to 400* and get toppings ready.

Toppings for fresco pizza (can be made a few hours in advance)
1 C fresh spinach, washed and dry
1/4 fresh basil leaves
1/8 C pine nuts, roasted
1 pinch red pepper flake
1/8 C olive oil
2-3 roma tomatoes, quartered
2 lg cloves garlic
1 sm onion, quartered
Salt and pepper to taste

Place all ingredients in a blender or food processor and pulse until blended. It should look like fine salsa or pesto. Chill in fridge until ready.

After crust has risen, punch down and spread into a pizza pan. Pre-bake crust for 10 minutes in oven. While baking grate 1/2 fresh Parmesan cheese and shred 1 head of chilled romaine lettuce. When dough is ready, top with cheese. Bake until cheese is melted and light golden brown. Remove and top with lettuce and then pesto mixture, cut, eat and enjoy!
yields one large 14" pizza