For the Dressing:
1/2 cup plain greek yogurt
Juice of 1 lemon
1/2 tablespoon extra virgin olive oil
Salt and pepper to taste
For the Pizza:
2 tablespoons extra virgin olive oil, divided
4 ounces Jones Ham Slices, diced
2 cloves garlic, minced
10 ounces baby spinach
Juice of 1/2 lemon
1 whole wheat pizza dough
8 ounces shredded mozzarella cheese
Place pizza stone in oven and preheat to 500˚F.
Make dressing by whisking together all ingredients in small bowl or glass jar. Set aside.
Heat 1 tablespoon of olive oil in large skillet over medium-high heat. Once hot, add diced ham and cook until crispy, about 5 minutes. Transfer to plate and set aside.
Add remaining tablespoon of olive oil to skillet, reduce heat to medium and add garlic. Cook for 1 minute until fragrant. Add spinach and lemon juice to skillet and cook until wilted. Turn off heat and set aside.
Roll out pizza dough on corn meal dusted surface. Remove hot pizza stone from oven and transfer dough onto stone. Spoon half dressing on dough and spread out evenly to coat. Sprinkle mozzarella over surface of dough and return pizza stone to oven to bake for about 7 minutes.
Open oven, pull rack out slightly and top with cooked spinach and crispy ham. Continue baking for another 7-10 minutes until crust starts to turn golden brown and is cooked through in middle.
Remove pizza from oven, drizzle with remaining dressing and serve.