Spinach & Alfredo Whole Wheat Pizza

First make the dough. In a large bowl, combine the whole wheat flour, white flour, yeast, sugar and salt. Stir to combine. Add the olive oil and give a quick stir. Gradually add the warm water, stirring as you add it. Once you have a slightly sticky dough, start kneading the dough on a lightly floured surface. Knead the dough until it becomes elastic and springs back slightly when touched. This will take about 5 minutes. Cover the dough with a damp cloth and leave to rise until it has doubled in size. About one hour.

Make the sauce. In a medium saucepan set over medium heat, add the butter until it melts. Whisk in the flour and continue to whisk until you have a paste. Slowly whisk in the milk and stir constantly until you have added all the milk and you have a thick sauce, about 2-3 minutes. Remove from heat and add parmesan, oregano, salt and pepper. Stir and set aside.

Preheat oven to 450 degrees F. Place the rack at the lowest setting and place your pizza stone or cast iron pan on top of the rack.

Punch down the risen dough and divide into two balls. Place each ball on a lightly floured sheet of parchment paper. Roll out the dough to about a 9 or 10 inch pizza base. Cover with sauce, leaving about 1/2 inch around the edge of the pizza. Cover with Mozzarella and add a sprinkle of oregano. Toss over the spinach. Transfer the parchment paper to the baking stone. Bake for about 6 - 8 minutes or until the base is crispy and the cheese is melted and slightly golden.

Remove from oven and serve immediately.