Stuffed Pizza Florentine
Ingredients:
2 (10-oz.) cans Pillsbury Refrigerated Pizza Crust
3/4 cup prepared pizza sauce
8-ozs. (2 cups) shredded mozzarella cheese
1 egg
1/4 cup grated Parmesan cheese
1 (9-oz.) pkg. Green Giant Harvest Fresh Frozen Chopped Spinach, thawed, squeezed to drain
5-ozs. (1-1/4 cups) sliced pepperoni
1 (4.5-oz.) jar sliced pimiento, drained
1 (2-1/4-oz.) can sliced ripe olives, drained
2 Tbsp Parmesan cheese
Servings: 8
Instructions:
1. Place oven rack at lowest position. Heat oven to 400 F. Lightly grease 14-inch pizza pan or 15x10x1-inch pan. Unroll 1 can of dough and place in greased pizza pan; starting at center, press out with hands. (Keep remaining crust refrigerated.) Spread pizza sauce evenly over dough. Sprinkle with mozzarella cheese. 2. In small bowl, beat egg. Add 1/4 cup Parmesan cheese and spinach; blend well. Place evenly over mozzarella cheese. Top with pepperoni, mushrooms, pimiento and olives. 3. Unroll remaining can of dough. Press out to 15-inch circle; place over filling. Fold edge of top crust under bottom crust; pinch edges to seal. With scissors, cut 10 slits about 1 inch long near center of crust. Sprinkle crust with 2 Tbsp Parmesan cheese. Bake at 400 F on lowest oven rack for 15 minutes. Cover loosely with foil. Bake an additional 10 -15 minutes or until deep golden brown. Let stand three minutes before serving
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