One package (16-24 ounces) prepared whole-wheat pizza dough
4 tablespoons (1/4 cup) olive oil, divided
1 medium onion, sliced finely
2 red peppers, preferably roasted, seeded and skinned, sliced thinly
4 cloves of garlic, minced, divided
Sea salt and freshly ground black pepper
16 ounces (or 2 boxes) brown or shiitake mushrooms, sliced
1 tablespoon fresh minced oregano or 2 teaspoons dried
1 pound frozen chopped spinach, thawed and squeezed dry
2 cups homemade or jarred marinara sauce
8 ounces grated mozzarella (or non-dairy) cheese
1/4 cup grated Parmesan cheese

1. Preheat the oven to 400° F.

2. In a large sauté pan, heat 2 tablespoons of the olive oil. Add the onion, peppers and half the garlic in until the onions are caramelized and all the liquid has evaporated. Season with salt and pepper, transfer to a small bowl and set aside.

3. Reduce the heat to medium and add 1 tablespoon oil. Add the mushrooms and oregano and season to taste with salt and black pepper. Cook, stirring occasionally, until the mushrooms are golden, about 5 minutes; transfer to a small bowl and set aside.

4. Heat the final tablespoon of oil and sauté the remaining garlic and spinach. Season with salt and pepper.

5. Roll out the dough to a circle large enough to fit inside a 9 x 3 spring-form pan and over the top by a couple inches, approximately 1/2-inch thick (a tart pan with a removable bottom will work too, but your torte will be flatter). Place the dough into the pan, allowing it to overhang around the edges.

6. Layer the torte as follows: Marinara sauce, peppers, mozzarella, Parmesan, spinach, mozzarella, Parmesan, mushrooms, marinara, mozzarella, Parmesan. Fold the dough over the top layer and bake uncovered for approximately 45 minutes, until the crust is golden and the cheese is bubbling. Let cool to room temp before cutting and serving.