2 cans (13.8 oz each) refrigerated pizza crust dough
1 can (8 oz) pizza sauce
1 jar (4.5 oz) sliced mushrooms, drained
¼ c. sliced ripe olives
1 ½ c. shredded mozzarella cheese (6 oz)
2 pkg. (9 oz each) frozen chopped spinach, thawed, squeezed to drain
1 tsp. olive or vegetable oil
1 Tbsp. grated parmesan cheese
Heat oven to 400°. Lightly spray 9” 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 plate. Layer with olives, ¾ c. of the mozzarella cheese, the spinach and remaining ¾ c. mozzarella cheese.
Unroll remaining can of dough. Press dough into 9” circle; place over filling. Pinch edges of dough together to seal; roll up edges 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.
Yield: 6 servings