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1
Place spinach in a large saucepan, cover and cook over medium heat three to four minutes, until the spinach wilts.
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2
Remove from heat, place in a colander, rinse spinach under cold water and then squeeze dry with the hands.
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3
Chop spinach.
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4
Heat oil in a skillet, add garlic and saute for 30 seconds.
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5
Add spinach and mix with a fork for a minute or so.
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6
Remove from heat.
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7
Preheat oven to 475 degrees.
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8
Lightly oil a 9-inch round baking pan 1 1/2 inches deep.
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9
Roll dough into a 12-inch circle and fit into pan.
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10
Dough should just cover the bottom and sides of the pan with no overhang.
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11
Mix cheeses together and spread 1 1/2 cups of the cheese mixture in the pan.
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12
Spread the tomato sauce over the cheese, covering the cheese completely.
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13
Spread spinach mixture over the tomato sauce, breaking up any clumps with your hands or a fork.
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14
Arrange alternating slices of tomato and basil leaves around the edge of the pan over the spinach.
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15
Fill the center with tomato slices.
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16
Then arrange alternating slices of green and red pepper in a spoke fashion over the tomatoes.
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17
Sprinkle with remaining cheese.
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18
Bake in preheated oven 25 minutes, until cheese and crust are golden and filling is bubbly.
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19
Remove from oven and allow to sit for 5 minutes before cutting.
