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- 2 1/4 teaspoons active dry yeast
- 1 1/3 cups warm water
- 1 tablespoon salt
- 2 tablespoons olive oil
- 1 1/2 cups bread flour
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- Sauce
- 1 28 ouce can of crushed tomatoes
- 1 tablespoon olive oil
- 4 garlic cloves
- Filling
- 1 package baby spinach, lightly steamed
- 1 15 oz package ricotta cheese
- 1 cup mozzerella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregeno
- 1/4 teaspoon salt
View Full Recipe at My Veggie Table
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