Ingredients

Preparation

4 oz mushrooms, coarsely chopped (about 1 cup)
1 1/2 oz (1/4 cup plus 2 tbsp) fresh Parmesan cheese, grated divided
1 package (10 oz) frozen chopped spinach, thawed and well drained
1/2 cup pizza sauce
1-2 garlic cloves, pressed
Salt and ground black pepper to taste
1 package (10 oz) refrigerated pizza crust
2 cups (8 oz) shredded mozzarella cheese, divided
2 plum tomatoes, thinly sliced

2.  In a bowl, combine mushrooms, 1/4 cup of the Parmesan cheese, spinach and pizza sauce.  Press garlic over spinach mixture; mix well.  Season with salt and pepper. 

3.  Unroll pizza dough; roll into 14" x 10" rectangle with lightly floured rolling pin.  Place in a deep dish baker with sides of dough extending evenly over sides of baker.  Lightly press dough onto bottom and up sides of baker; sprinkle with 1 cup of the mozzarella cheese.  Cover with spinach mixture, the remaining 1 cup mozzarella cheese and tomatoes. 

4.  Make 1 cut in dough at each corner of the baker, up to edge of baker.  Bring sides of dough together at center and twist to secure to top of pizza.  Sprinkle with the remaining 2 tbsp Parmesan cheese. 

5.  Bake 15-20 minutes or until golden brown.