Whole Wheat Pizza Dough

1. In a food processor, place all-purpose and whole wheat flours, basil, garlic and salt. Cover and process until combined.
2. In a small bowl, stir together water and yeast until dissolved. With the food processor running, slowly pour in water-yeast mixture and oil. Process for 30 seconds or until dough begins to form a ball.
3. Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (2 to 3 minutes total). Shape dough into a ball. Cover with a damp towel; let rest for 10 minutes in a warm place.
4. Spray a medium, clean bowl with nonstick cooking spray. Place dough ball in bowl; turn over to grease surface. Spray one side of plastic wrap with cooking spray; cover dough loosely with plastic wrap and cloth towel. Cover and let rest at least 2 hours.
5. Divide dough in half; roll out and use as directed in Spring Greens Pizzas

Spring Greens Pizzas

1. Preheat oven to 425°F. Prepare pizza dough as directed. On a lightly floured surface, roll each dough portion into an 8-inch round. Transfer each round to a baking sheet. Top each with 4 ounces mozzarella. Bake for 15 to 20 minutes or until outer crust is crisp and cheese is melted. Remove from oven; cool slightly.
2. Meanwhile, for vinaigrette, in a small bowl, whisk together olive oil, vinegar, mustard and salt; season to taste with pepper and set aside.
3. To serve, in a medium bowl, place arugula, spinach and microgreens. Drizzle with vinaigrette; toss to coat. Arrange greens mixture and cherry tomatoes on each pizza. Top with shaved Parmesan and garnish with fresh basil, if desired.