Stuffed Spinach & Mushroom Pizza
|Pizza crust||1 (1 Recipe Traditional Crust)|
|Fresh spinach||1 1⁄2 Pound|
|Fresh mushrooms||1 Pound, sliced|
|Dry onion flakes||1 Teaspoon|
|Mozzarella cheese||10 Ounce, sliced / shredded|
|Olive oil||2 Teaspoon|
|Garlic powder||1 Teaspoon|
|Dry italian seasoning||2 Teaspoon (Oregano, Basil, Parsley)|
|Grated romano cheese||2 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
Prepare dough for pizza crust.
While dough is rising, prepare filling: Steam spinach in a small amount of water until just wilted. Drain very well. In a skillet, melt butter or margarine and saute mushrooms for 3 to 5 minutes until softened. Drain liquid. Combine mushrooms, spinach and onion flakes. Set filling aside.
To Assemble & Bake
After dough has risen, punch down and divide into 2 pieces, one a little larger than the other. On a lightly floured surface, roll the larger piece to fit the bottom of a greased 12-inch round deep pan or 9 x 13-inch baking pan. Place dough in pan and press dough up the sides to hold filling.
Arrange 1/3 of the mozzarella cheese over bottom crust. Spread half the filling over cheese. Sprinkle with 1 teaspoon olive oil, 1/2 teaspoon garlic powder and 1 teaspoon Italian seasonings.
Layer with another 1/3 of the mozzarella cheese, 1 tablespoon grated Romano cheese and 1 tablespoon grated Parmesan cheese. Spread remaining filling evenly over cheese. Sprinkle with 1 teaspoon olive oil, 1/2 teaspoon garlic powder and 1 teaspoon Italian seasonings. Top with last 1/3 of mozzarella cheese, 1 tablespoon Romano cheese and
1 tablespoon Parmesan cheese.
Roll top crust to size. Place over filling and seal edges well.
Bake at 425° F. for about 20 minutes until golden brown.
Spread top with hot pizza or spaghetti sauce before cutting. Serve in pan.