Stepwise Method:

• In a large mixing bowl, combine the all-purpose flour, whole wheat flour, sugar, garlic salt, and Fleischmann's RapidRise Yeast. Mix well to incorporate all the dry ingredients.
• Make a well in the center of the flour mixture and pour in the warm milk and olive oil. Stir the mixture with a wooden spoon or spatula until a dough begins to form.
• Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. You can also knead it in the bowl for convenience.
• Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 30 minutes, or until it has doubled in size.
• While the dough is rising, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté until they are tender. Remove from heat and set aside.
• Preheat your oven to 375°F (190°C).
• Once the dough has risen, punch it down and spread it out evenly in the greased 9x13-inch baking dish. Evenly distribute the sautéed mushrooms, fresh spinach, roasted red bell peppers, and Kalamata olives over the dough. Sprinkle the crumbled feta cheese and mozzarella cheese on top, followed by a dash of Italian seasoning.
• Place the dish in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown, and the cheese is bubbly and slightly browned.
• Once baked, remove the pizza from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired, slice, and serve warm.