Spinach & Artichoke Calzone

1 refrigerated whole wheat pizza dough

6 cups fresh spinach, de-stemmed

1 jar artichoke hearts (about 1 ½ cups), halved

2 cups mozzarella, shredded

½ cup onions, sliced

¼ cup water

4 cloves garlic, minced

1 tsp dried oregano

1 tbsp lemon juice

½ tsp sea salt

¼ tsp black pepper

Whole wheat flour and extra virgin olive oil for coating and sautéing

• Drizzle olive oil on a frying pan, and over medium heat cook sliced onions for about 7 or 8 minutes, until browning
• Add artichokes, oregano, salt and pepper, then drizzle lemon juice over it
• Cook for 5 more minutes until artichokes begin to brown
• In a large saucepan, cook spinach and water over medium heat for 4 to 5 minutes, or until spinach has wilted.  Drain excess water and mix with the artichokes
• Add mozzarella and quickly stir until mix is thick and sticky
• Layer a baking sheet with whole wheat flour and stretch out dough to fit it evenly
• Pour spinach and artichoke mixture over half the dough, then cover with the other half of the dough.  Drizzle top of dough with olive oil
• Preheat oven to 400 degrees, and bake for 25 minutes