-
1
Heat oven to 375F.
-
2
Mix yeast and warm water in small bowl; let stand 10 min.
-
3
Meanwhile, combine 1-3/4 cups all-purpose flour and salt in large bowl.
-
4
Add yeast and oil; beat with mixer until blended, scraping bowl constantly.
-
5
Beat on high speed 3 min., stopping occasionally to scrape bottom and side of bowl.
-
6
Stir in whole wheat flour with wooden spoon.
-
7
Knead dough on lightly floured surface until dough is smooth and elastic, mixing in remaining all-purpose flour as necessary to prevent sticking.
-
8
Divide dough in half.
-
9
Cover; let rest 10 min.
-
10
Roll each dough half into 13-inch round on lightly floured surface.
-
11
Transfer 1 round to 13-inch pizza pan sprayed with cooking spray; press edge of dough to form slight rim.
-
12
Sprinkle mozzarella onto bottom of crust.
-
13
Combine spinach, 1 egg and 1/4 cup Parmesan; spread over mozzarella.
-
14
Top with pepperoni and mushrooms; drizzle with dressing.
-
15
Beat remaining egg; brush some of the egg onto edge of dough.
-
16
Cover pizza with remaining dough round; pinch edges together to seal.
-
17
Score edges with sharp knife.
-
18
Cut 12 to 14 (1-inch) slits in top crust for steam to escape; brush with remaining egg.
-
19
Sprinkle with remaining Parmesan.
-
20
Bake 30 to 35 min.
-
21
or until crust is golden brown.
