Recipe courtesy of Lou Malnati's
Print
Total:
3 hr
(includes proofing time)
Active:
20 min
Yield:
One 12-inch pizza
Level:
Easy

Ingredients

  • 20 ounces pizza dough
  • Olive oil, for the pan 
  • 12 to 16 ounces mozzarella cheese, sliced 
  • 2 cups spinach 
  • 1 cup sliced mushrooms 
  • 10 to 12 slices Roma tomatoes 
  • 1 cup shredded Cheddar cheese 
  • 2 to 3 ounces grated Parmesan and Romano cheese blend 
  • 2 to 3 ounces grated Parmesan and Romano cheese blend

Directions

Special equipment: a round steel baking pan

Preheat the oven to 450 degrees F.

Allow about 20 ounces of your favorite yeast dough to rise. You may do this if you have a proofer, or simply leave it at room temp for about 2 hours.

Oil a round steel baking pan with a few ounce of olive oil. Press the dough on the bottom and to the sides of the pan, being careful not to tear it. Holes in the dough will create a soggy crust. Pull the dough up the sides of pan to 1 to 1 1/2 inches high.

Place the mozzarella evenly across the dough. Top with the spinach and mushrooms. Place the sliced tomatoes on top. Sprinkle with the Cheddar and Parmesan-Romano cheese.

Bake until the crust and the grated cheese turn golden brown, and the crust is firm yet flaky, 30 to 40 minutes. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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