Recipe: Sprinkle your work surface with the whole-wheat flour and roll the pizza dough to 14 inches in diameter. Grease a pizza pan with the olive oil and place the rolled pizza on it. If you are using pizza stone, turn on the oven to heat the stone up. Brush the portabella mushroom with the garlic infused oil and seasons it with salt and pepper. Grill the portabella on the B-B-Q or in a cast iron griddle pan, and slice it to 1/2 inch strips. Spread the pizza sauce over the dough and top it with the wilted spinach, chopped basil, sliced bocconcini cheese and sliced portabella. Bake the pizza in a preheated oven at 425 F until the pizza crust turns golden.