Categories: Pizza/Flatbread
Ingredients
- 3 tbsp. olive oil
- 1/2 lb. cremini mushrooms, sliced
- Salt and pepper
- 2 tbsp. butter
- 2 garlic cloves, grated or minced
- 2 tbsp. all-purpose flour
- 1/2 cup milk
- Freshly grated nutmeg
- 10 oz. box frozen chopped spinach, thawed and squeezed dry in a clean kitchen towel
- 1 lb. store-bought pizza dough, quartered
- 1 cup shredded Italian Fontina or Provolone cheese
- 1/4 cup grated Parmigiano-Reggiano
Directions
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eheat oven to 425.
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Heat a medium nonstick skillet over medium-high heat with 2 tbsp. of the olive oil. Add the mushrooms and saute until golden brown. Season them with salt and pepper, then remove to a plate. Lower the heat to medium-low, then add the butter to the pan and melt. Add the garlic and stir for 1 minute, then sprinkle the flour into the pan and whisk for a minute. Whisk in the milk and season with salt, pepper and nutmeg.
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Add the mushrooms back to the skillet and stir the into the sauce. Separate the drained defrosted spinach with your fingers to loosen it up as you add it to the pan. Stir the spinach into the mushrooms and sauce. Remove from the heat.
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Roll out 1/4 lb. of pizza dough to form a round large enough to cover the bottom and sides of a 6-inch skillet. Wrap and freeze the unused pizza dough in 1/4 lb. individual portions.
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Drizzle the remaining tbsp. of olive oil into the skillet and coat the sides with a pastry brush. Lay the dough into the skillet, pressing gently as you work the dough up the sides so it reaches the edge of the skillet. Fill the dough with the mushroom and spinach mixture and top with Fontina or Provolone and the Parmigiano cheeses. Pop in the oven and bake for 35-45 minutes, until the edges and bottom of the crust are golden brown.