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- 3 tablespoons EVOO - Extra Virgin Olive Oil
- Salt and black pepper
- 1/2 pound cremini mushrooms, sliced
- 2 tablespoons butter
- 2 cloves garlic, grated with handheld grater or minced
- 2 tablespoons flour
- 1/2 cup milk
- A few grates of nutmeg
- 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry in kitchen towel
- 1 store-bought pizza dough, quartered
- 1/4 cup grated Parmigiano-Reggiano, a handful
- 1 cup shredded Italian fontina or provolone cheese
Preheat oven to 425F.
Preheat a medium, nonstick skillet over medium-high heat with 2 tablespoons EVOO. Add the mushrooms and saut until golden brown. Season them with salt and pepper then remove them to a plate.
Lower the heat to medium-low and in the same skillet the mushrooms were cooked in, add the butter to the pan and melt. Add the garlic and stir 1 minute, sprinkle the flour into the pan and whisk in the milk and season with salt, pepper, and nutmeg.
Add the mushrooms back to the skillet, turn to combine with sauce. Separate the drained defrosted spinach with your fingers to loosen it up as you add it to the pan, stir the spinach into mushrooms and sauce. Remove from heat.
Wrap and freeze the unused pizza dough in individual portions - 1/4 pound of dough each. Roll out 1/4 pound of pizza dough to cover bottom and sides of 6-inch skillet. Heads up: if your skillet handle isn't oven-safe, wrap the handle a couple of times with aluminum foil. Drizzle about 1 tablespoon EVOO into the skillet, coat sides with a pastry brush. Lay the dough over the skillet pressing gently as you work the dough up the sides so it reaches the edge of the skillet. Fill the pan with mushrooms and spinach, top with Parmigiano and fontina or provolone cheese.
Pop in the oven and bake for 35-45 minutes, until the edges and bottom of the crust are golden brown.