Instructions

• Preheat oven to 350°F. Grease an 8 x 8-inch baking dish.
• In a medium bowl, whisk together 1 cup all-purpose flour, ½ cup whole wheat flour, 1 tablespoon sugar, ½ teaspoon garlic salt, and both envelopes (2) Fleischmann's® RapidRise™ Yeast until evenly combined.
• Add ¾ cup very warm milk (120º to 130ºF) and ¼ cup olive oil to the dry ingredients. Stir until a smooth, spreadable batter forms.
• Pour the batter into the prepared baking dish and gently press/spread it into an even layer covering the bottom.
• Evenly sprinkle the 4 ounces crumbled feta cheese over the batter. Top the feta with the 2 cups packed fresh spinach leaves.
• In a skillet, heat 1 tablespoon olive oil over medium-high heat. Add the 8 ounces sliced fresh mushrooms and sauté for about 2 minutes, stirring, until the mushrooms begin to soften.
• Remove the skillet from the heat and stir in ½ cup chopped roasted red bell peppers and ¼ cup chopped Kalamata olives. Mix to combine.
• Spread the mushroom, pepper, and olive mixture evenly over the spinach layer in the baking dish.
• Sprinkle 1-1/2 cups (6 ounces) shredded mozzarella cheese over the top, then evenly dust with ½ teaspoon Italian seasoning.
• Bake in the preheated 350°F oven for 30–35 minutes, or until the pizza is baked through, the center is set, and the top is lightly golden.
• If desired, top with fresh basil just before serving. Allow to rest briefly, then slice and serve.