Garlic-Spinach Flatbread Pizzas with Herbed Tomato Sauce

Steps

1. Make the dough first: in a large bowl whisk the bread flour, whole wheat flour, instant yeast and 7 g of the salt. Add the water and 15 g of the olive oil and stir to a shaggy dough. This is about 68% hydration and 1.75% salt.
2. Knead on the counter for 8 minutes until smooth and springy. Return to the lightly oiled bowl, cover and let rise at about 75°F (24°C) for 1 1/2 hours, until doubled in size and a floured finger poke springs back slowly.
3. While the dough rises, make the sauce: warm 10 g of the olive oil in a small pot over medium heat, add the grated half of the garlic, and cook 30 seconds until fragrant.
4. Stir in the tomato paste, oregano, rosemary and red pepper flakes for 1 minute, then add the canned tomatoes and the remaining 2 g of salt. Simmer 15 minutes until thick, mash smooth with a fork, and let cool.
5. Prepare the spinach: in a skillet warm the remaining 10 g of olive oil, add the sliced half of the garlic for 1 minute, then add the spinach and toss just until wilted. Tip into a sieve and press out the liquid.
6. Place a baking sheet upside down on the lowest rack and preheat the oven to 500°F (260°C) for 30 minutes. Sprinkle the cornmeal over two sheets of parchment.
7. Divide the dough in half, shape each into a ball and rest 15 minutes covered. Stretch each into a thin oval about 13 by 9 inches on its cornmeal parchment.
8. Spread half the sauce on each flatbread, leaving a narrow border. Scatter half the spinach and garlic over each, then half the mozzarella and half the Parmesan.
9. Slide one pizza on its parchment onto the hot sheet and bake 9 to 11 minutes, until the crust is browned and crisp underneath and the cheese bubbles. Repeat with the second pizza.
10. Cool each pizza on a rack for 3 minutes, scatter half the fresh basil over each, and cut each into 6 slices.