Whole Wheat Pizza: Portobello, Spinach and Feta Cheese Pizza

Prep all the ingredients; Mince (fine dice) Shallots and Garlic, Chop baby spinach, Slice Roma Tomatoes (sliced into 8 slices each), Slice Mushrooms

Heat on the stove the large sauteuse

Then add 1/4 cup olive oil

Then add all the shallots and garlics, Saut / sweat for 1 minute

Next add the sliced Portobello mushrooms, saut for another 3 minutes (careful not to brown the garlic)

Then add the chopped spinach (stirring), saut until lightly wilted (about 10 seconds)

Empty Pan into bowl to cool down

Roll out the 4 pizza dough crusts to 4 each 9 inch discs.

Place Aluminum Foil in sheet pan to cover

Place Pizza dough on pan (2 per pan should fit)

(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. Prevents sticking and gives an authentic texture to the bottom of the dough.

Top each pizza with equal amounts of the spinach/ mushroom mix.

Arrange 8 slices of tomato per pizza.

Sprinkle 3 ounces of Feta cheese per pizza crust.

Season with cracked black pepper

Bake for 2 minutes and turn/ rotate pan 180 degrees for even baking

Cook time should take 5 to 8 minutes to bake depending on oven.

Preheat the oven at 450F.