2/3 cup warm water
1/2 teaspoon dry active yeast
1/2 teaspoon granulated sugar
1 teaspoon olive oil plus more for bowl
1 cup bread flour plus more for work surface
1/2 cup whole-wheat flour
Cornmeal for pizza stone
1 garlic clove, peeled
1 cup baby spinach
1/4 cup parsley leaves
1/4 cup grated Parmesan
1/2 teaspoon kosher salt
1/4 cup black pepper
1/4 cup olive oil
1/3 cup roughly chopped marinated artichokes
1/4 cup shredded Italian cheese blend
Whole and chopped parsley leaves
Red pepper flakes
In a small bowl, combine the water, yeast, sugar and olive oil. Let stand until foamy, about 5 minutes. In the bowl of a food processor, pulse both the flours and salt. Add the yeast mixture and process until a ball of dough forms. Transfer the dough to an oiled bowl. Cover and let rise until doubled in volume, about 2 hours or up to overnight in the refrigerator.
For the pesto, finely chop the garlic in a food processor. Add the spinach, parsley, walnuts, Parmesan, salt and pepper, and process into a paste. While the food processor is running, pour the olive oil in a fine stream until the pesto is fully combined.
Preheat the oven to 450 degrees F with a pizza stone inside the oven.
On a lightly floured work surface, roll out the pizza dough into a 12-inch diameter circle. Sprinkle the preheated pizza stone with cornmeal and place the dough on it. Bake the crust for 5 minutes before spreading on the pesto, leaving a 1-inch border, followed by the artichokes and cheese. Continue baking for 5-7 minutes until the crust is golden brown and cooked through and the cheese has melted.
Sprinkle the pizza with red pepper flakes and parsley before serving.