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1
Preheat the oven to 425F.
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2
Heat a medium nonstick skillet over medium-high heat with 2 tablespoons of the EVOO.
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3
Add the mushrooms and saute until golden brown.
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4
Season them with salt and pepper, then remove to a plate.
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5
Lower the heat to medium-low, then add the butter to the pan and melt.
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6
Add the garlic and stir for 1 minute, then sprinkle the flour into the pan and whisk for a minute.
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7
Whisk in the milk and season with salt, pepper, and nutmeg.
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8
Add the mushrooms back to the skillet and stir them into the sauce.
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9
Separate the drained defrosted spinach with your fingers to loosen it up as you add it to the pan.
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10
Stir the spinach into the mushrooms and sauce.
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11
Remove from the heat.
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12
Roll out 1/4 pound of pizza dough to form a round large enough to cover the bottom and sides of a 6-inch skillet.
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13
Wrap and freeze the unused pizza dough in 1/4-pound individual portions.
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14
Heads up: If your skillet handle isnt oven-safe, wrap the handle a couple of times with aluminum foil.
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15
Drizzle the remaining tablespoon of EVOO into the skillet and coat the sides with a pastry brush.
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16
Lay the dough into the skillet, pressing gently as you work the dough up the sides so it reaches the edge of the skillet.
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17
Fill the dough with the mushroom and spinach mixture and top with Fontina or Provolone and the Parmigiano cheeses.
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18
Pop in the oven and bake for 35 to 45 minutes, until the edges and bottom of the crust are golden brown.
