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1
In a large bowl or in the bowl of a stand mixer, combine flour, cornmeal, yeast, salt, olive oil, melted butter, vegetable oil and water.
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2
Stir to combine.
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3
Knead by hand or using the stand mixer on medium-low speed for 7-10 minutes or until soft, smooth and elastic.
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4
Shape into a ball and place in a lightly greased bowl.
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5
Cover and let rise until nearly doubled, about 1 hour.
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6
When dough is nearly ready, prepare the pan.
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7
Coat the bottom and sides of a 12-inch cast-iron pan or two 9-inch round cake pans with 3-4 tablespoons olive oil.
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8
Preheat oven to 425 F.
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9
Punch down risen dough and remove it from the bowl.
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10
Stretch dough into a circle large enough to cover the bottom and almost all the way up the sides of your prepared pan.
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11
Press dough evenly into the pan.
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12
Cover pan with a tea towel and let dough rest 15 minutes while oven heats.
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13
When dough has rested and oven is ready, place pan in oven and bake for 10 minutes, or until crust is set and barely turning brown.
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14
Meanwhile, make the filling: In a large bowl, combine tomatoes, minced garlic, sugar, Italian seasoning and salt and pepper to taste.
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15
When crust is set, remove it from the oven and cover bottom evenly with sliced provolone cheese.
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16
Top with chopped spinach, then with tomato mixture.
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17
Sprinkle with Parmesan cheese and drizzle lightly with olive oil, if desired.
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18
Return pan to oven and bake until filling is bubbling and crust is a deep golden brown, about 25-30 minutes.
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19
Remove from oven and cool at least 15 minutes before slicing.
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20
Serve warm.
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21
Recipe adapted from King Arthur Flour.
