Preheat a medium non-stick skillet. Preheat the oven to 400ºF.
Cut the dough into 4 equal portions. Dust your hands with flour and spread the dough into 4 rounds, 8-10 inches each.
To the hot skillet, add 2 tablespoons of EVOO, the sliced mushrooms and 2 cloves of chopped garlic. Cook the mushrooms until they are dark and tender, 10 minutes, then season with rosemary, salt and pepper.
In a bowl, mash the beans with the spinach and remaining clove of garlic, a drizzle of EVOO and salt and pepper, to taste.