In a mixer, add flour, salt, sugar and yeast. Mix at medium speed and add the olive oil and water. Mix until well blended. The dough should form a ball when done. Add more flour if it seems too sticky; or more water, 1 tbsp at a time, if too dry.

Lower the speed of the mixer, (2 or less for a Kitchen Aid), and kneed the dough for 20 minutes.

The dough should form a smooth, slightly sticky ball when done.

(For this recipe you only need half of this dough.

Store the other half in your freezer in an oiled zipper lock bag for up to 3 months or in your refrigerator for 1 week).

Place the remaining dough in a bowl that’s been oiled with olive oil.

Cover and let rise in a warm location until the dough doubles in size, (about an hour).

When done, separate into two equal balls and let rest for 15 minutes.

Roll dough into Into rounds or rectangles approx. 6" X 12" and place on parchment.

Preheat your oven to 450°F.

Heat a 12" skillet on medium and add 1 tbsp olive oil and 6 to 7 ounces of spinach and stir until wilted.

Remove spinach from skillet and place on paper towels to remove the excess liquid.

To make the sauce, in the now empty skillet melt the butter, then stir in the flour and cook for 1 minutes, stirring constantly.

Add the milk slowly while whisking the flour mixture to prevent lumps.

Cook for 2 or 3 minutes until thickened, remove from heat to prevent further cooking and keep warm.

Chop the wilted spinach finely, then add it to the white sauce along with the minced garlic and onion powder. Add salt and pepper to taste

Brush a little olive oil onto the rolled out dough, then evenly spread half of the sauce onto each.

Evenly distribute the sliced tomatoes, then the cheeses.

Slide onto a baking sheet and then into the preheated oven.

Bake for 13 to 15 minutes, or until nicely browned,