Steps
- Preheat the oven to 425°F / 220°C. Mix 125g of whole-wheat flour, ½ teaspoon of instant yeast, 1 pinch of salt, 1 teaspoon of canola oil, and 95ml of warm water.
- Knead on a lightly floured surface for 10 minutes, until smooth. Cover the dough while making the topping.
- Put 2 halved and thinly sliced onions, 2 teaspoons of canola oil, 4 tablespoons of water, and 2 teaspoons of balsamic vinegar in a nonstick wok over medium heat.
- Cover with a lid that fits inside the wok. Cook for 15 minutes, stirring three times, until golden and the liquid evaporates. Transfer to a plate.
- Add 160g of chopped baby spinach and 2 large grated garlic cloves to the wok and stir until wilted.
- Halve the dough without kneading again. With oiled hands, press into two 10 × 6in / 25 × 15cm ovals on a greased baking sheet.
- Add spinach, onions, 50g of soft goat cheese, 4 quartered pitted Kalamata olives, ¼ teaspoon of thyme leaves, and 1 teaspoon of sunflower seeds. Bake for 15 minutes, until golden and cooked underneath.