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1
Preheat the oven to 450 degrees F.
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2
To make the dough: In a small bowl, combine water, honey, and yeast.
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3
Let stand until foamy, about 10 minutes.
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4
In a large mixing bowl, combine the flours, oregano, crushed red pepper and salt.
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5
Add the yeast mixture and stir until a soft dough forms.
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6
Turn the dough out onto a floured surface and knead until smooth, adding flour as needed if dough is sticky, about 10 minutes.
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7
Clean the bowl and coat it with vegetable spray.
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8
Form the dough into a ball, put it in the bowl and cover with a kitchen towel.
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9
Let rise in a warm place until doubled in size, about 1 hour.
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10
Meanwhile, to make the topping: Heat the olive oil and 1/4 cup wine in a large nonstick skillet over medium-high heat.
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11
Add the onion and cook until softened, adding more wine, if needed, 3 to 4 minutes.
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12
Add the spinach and cook until just wilted, about 3 minutes more.
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13
Stir in tarragon and season with salt and pepper, to taste.
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14
Set aside.
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15
Punch the dough down and let rest for 10 minutes.
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16
Sprinkle a large baking sheet with cornmeal.
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17
On a lightly floured surface, stretch the dough into a 12-inch circle, rolling the edge over slightly and pinching it together to form a thick rim.
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18
Place the dough on the baking sheet.
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19
Arrange the tomato slices over the crust and top with the spinach mixture.
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20
Scatter the mushrooms and bell pepper over the top, then sprinkle with the cheese and crushed red pepper.
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21
Bake until crust is golden brown, about 35 minutes.
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22
Sprinkle with garlic salt, cut into wedges and serve immediately.
