Recipe courtesy of Caserta Pizzeria

Wimpy Skippy

  • Level: Easy
  • Total: 50 min
  • Active: 25 min
  • Yield: 6 servings
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12 ounces canned cooked spinach

1 teaspoon salt 

1/2 teaspoon granulated garlic 

1/2 teaspoon ground black pepper 

1/2 teaspoon crushed red pepper 

4 ounces black olives 

1/4 cup corn oil

Six 6-inch rounds pizza dough

12 ounces shredded mozzarella 

4 ounces sliced pepperoni 


  1. Preheat the oven to 375 degrees F.
  2. In a medium bowl, mix the spinach with the salt, garlic, pepper and red pepper. Mix the olives into the spinach. Add 2 tablespoons of the oil and mix well. Cover half of each pizza round with the spinach mixture. Fold the dough over the spinach, making a half-moon shape. Do not pinch the ends. Brush the dough lightly with the remaining 2 tablespoons corn oil. Bake until light golden brown, 15 minutes. Cool slightly (but not totally cold), open the dough to reveal the spinach filling, and then cool completely.
  3. Once cooled, spread the mozzarella to cover each entire pie and top each with the pepperoni. Bake open-face until the cheese melts and bubbles, about 10 minutes. Fold back into a half-moon shape, making sure the spinach is on the bottom, and serve.