I decided to split the difference and today I adapted the recipe to incorporate some fresh ingredients along with some of the time saving prepackaged ingredients. I did use refrigerated pizza dough and canned pizza sauce but I used fresh mushrooms and spinach instead of canned and frozen. I also omitted the olives called for as Frank is an olive hater. Oh, and I added onions, garlic and Italian herbs because it's pizza!!!
Saute together all your vegetables.
Turn off heat and stir in pizza sauce.
Place one of the pie doughs into a deep dish pie pan.
Sprinkle with half of the cheese.
Place filling on top of cheese and sprinkle with remaining cheese.
Cover with the second pie crust.
Roll seams together to seal and make rim.
Bake until deep golden brown.
Let rest for a few minutes before cutting.
Spinach Pizza Pie
adapted from Betty Crocker's Casseroles and One Dish Meals
2 cans (13.8 oz) refrigerated pizza dough
1 c. pizza sauce, canned or homemade (I used Dei Fratelli today)
12 oz. sliced mushrooms
10 oz. bag baby spinach
1/2 small onion, sliced
1 clove garlic, minced (I used Christopher Ranch, refrigerated)
salt and pepper to taste
1 t. Italian Herbs (I used Gourmet Garden)
2 c. mozzarella cheese
1 T. + 1 t. olive oil
1 T. parmesan cheese, grated
Preheat oven to 400*. Spray a Deep Dish Pie Pan with cooking spray and line with one of the rolls of pizza dough that has been shaped into a round. Heat the 1 T. of oil in a large saute pan over med high heat. Add the onions and garlic and cook until fragrant. Add the mushrooms and cook until vegetables are soft and most of the liquid from the mushrooms has been cooked away. Season to taste with salt and pepper and stir in the Italian herbs. Add the spinach and toss until wilted. Remove from heat and add pizza sauce. Place 1 cup of the cheese onto the bottom crust. Top with vegetable mixture and top with remaining cheese. Open second roll of dough and shape into a round. Place on top of the filling and pinch the edges of both pieces of dough together to seal. Roll up edge to form rim. Cut slits in the top to vent. Brush with 1 t. olive oil and sprinkle with parmesan cheese. Bake in preheated oven for 35-40 minutes or until a deep golden brown. Print Recipe
This post has affiliate links. This means that I will receive a small stipend should you purchase products through these links.