Ingredients

• Pizza dough:
• 1 ¼ oz package dry yeast
• 1 c lukewarm water
• 3 c all-purpose flour
• 1 tbsp olive oil
• 1 tbsp sugar
• ½ tbsp salt
• Filling:
• 3 cups shredded mozzarella cheese
• ½ tbsp olive oil
• 1 onion sliced
• 4 oz fresh spinach
• ¼ tsp salt (or to taste)
• Sauce:
• 1 tbsp olive oil
• 4 stalks celery minced
• 1 onion minced
• 3 cloves garlic minced
• 1 15 oz can tomato sauce
• 1 15oz can diced tomatoes
• ¾ tsp dried basil
• ½ tsp oregano
• Salt and pepper to taste
• 1/2 c shredded Parmesan for garnish

Instructions

1. Proof the yeast in the water.
2. Mix the flour, sugar, and olive oil in the bowl of a mixer using the dough hook attachment. Mix until incorporated.
3. Add the water and yeast to the flour mixture.
4. Mix on medium for 3 minutes, then add the salt.
5. Increase mixer speed to medium-high for 5 minutes, or until the dough forms. The dough should come away easily from the sides of the bowl and hook.
6. Spray a bowl with cooking spray.
7. Remove the dough from the mixer, form into a ball, and place into the bowl. Cover the dough with a damp towel in a warm, place for 45 minutes to 1 hour until the dough has doubled in size.
8. Next, make the tomato sauce. Heat olive oil in a pot.
9. Add garlic and sauté the fragrance releases, Approximately one minute.
10. Add onions and celery. Sauté for 2-3 minutes.
11. Add basil, oregano, salt and pepper. Add the tomato sauce and canned tomatoes.
12. Allow it to simmer for until the pizza dough is ready.
13. Next make the spinach sauté. Pour olive oil in a pot.
14. Add sliced onions and cook until they start to brown.
15. Add the spinach in batches, wilting it over a medium heat. Add salt to taste. Remove from heat.
16. Preheat oven to 425F
17. Spray a 9” springform pan with cooking spray.
18. Flour a work surface and roll out the dough to a 14” circle. Using the rolling pin, wrap part of the dough around it and transfer to the springform pan.
19. Add the cheese, spinach sauté and sauce in that order.
20. Shave Parmesan over the top.
21. Bake for 25-30 minutes until the crust is golden.
22. Allow to cool before opening the springform pan