|Pizza crust||1 (1 Recipe, Traditional Style)|
|Onion||1 Medium, finely chopped|
|Olive oil||1 Tablespoon|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Fresh spinach||1 Bunch (100 gm), trimmed and washed|
|Ricotta cheese||1 Cup (16 tbs)|
|Freshly ground black pepper||To Taste|
|Ground nutmeg||1 Dash|
|Shredded mozzarella cheese||1⁄2 Cup (8 tbs)|
Prepare dough for pizza crust.
While dough is rising, prepare filling: In a large skillet, saute onion in olive oil for 5 minutes. Add mushrooms and garlic. Saute 3 minutes.
Add spinach to skillet and cover pan. Steam over low heat for a few minutes until spinach is limp. Uncover pan and cook over medium heat, stirring constantly, until liquid evaporates.
Remove from heat. Stir in ricotta cheese, salt, black pepper to taste and nutmeg. Mix in shredded mozzarella cheese. Set filling aside.
To Assemble & Bake
After dough has risen, punch down and divide into 8 sections. On a floured surface, roll each section out into a circle about 1/4 inch thick with the edges slightly thinner than the middle.
Place 1/2 cup of filling in the center of each circle. Moisten the outer edge of the circle with a little water and fold one edge of the dough over to form a semicircle. Press edges down with a fork to seal.
Place 1 1/2 inches apart on greased baking sheets. Bake at 450° F. for 15 to 20 minutes until lightly browned.