In a mixing bowl, combine 2 cups of whole wheat flour, 1 packet of active dry yeast, and 1 teaspoon of salt. Gradually add 3/4 cup of warm water and 1 tablespoon of olive oil. Mix until a dough forms. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. Cover it with a damp cloth and let it rise in a warm place for about 1 hour.
While the dough is rising, preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven to heat up as well.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 3 cloves of minced garlic and sauté until fragrant. Then, add 2 cups of fresh spinach (or 1 cup of frozen spinach, thawed and drained) and cook until wilted. Remove from heat and stir in 1 cup of chopped artichoke hearts. Set aside.
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a circle or rectangle, depending on your baking sheet or stone size. Aim for a thickness of about 1/4 inch.
Place the rolled-out dough onto the baking sheet or preheated pizza stone. Spread 1 cup of ricotta cheese evenly over the crust. Top with the spinach and artichoke mixture. Sprinkle 1 cup of shredded mozzarella cheese on top, followed by 1/4 cup of grated Parmesan cheese. If you like a little spice, add a sprinkle of red pepper flakes.
Transfer the pizza into the preheated oven. Bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbly and starting to brown.
Once out of the oven, let the pizza cool for a few minutes before slicing. Serve it warm, garnished with fresh basil if desired.
