Ingredients
2
cans (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1
can (8 oz) pizza sauce (1 cup)
1
jar (4.5 oz) sliced mushrooms, drained
1/4
cup sliced ripe olives
1 1/2
cups shredded mozzarella cheese (6 oz)
2
packages (9 oz each) frozen chopped spinach, thawed, squeezed to drain
1
teaspoon olive or vegetable oil
1
tablespoon grated Parmesan cheese
Preparation
Heat oven to 400°F. Lightly spray 9-inch glass pie plate with cooking spray.
Unroll 1 can of pizza crust dough. Place dough in pie plate; press against bottom and side of pie plate to form crust.
In small bowl, mix pizza sauce and mushrooms; spoon onto dough in pie plate. Layer with olives, 3/4 cup of the mozzarella cheese, the spinach and remaining 3/4 cup mozzarella cheese.
Unroll remaining can of dough. Press dough into 9-inch circle; place over filling. Pinch edges of dough together to seal; roll up edge of dough or flute to form rim. Cut several slits in dough. Brush with oil; sprinkle with Parmesan cheese.
Bake 35 to 40 minutes or until deep golden brown. Cut into wedges.
