Stuffed Sausage Spinach and Mushroom Pizza
1 package Original Sausage Crumbles
1 envelope Fleischmann's® Pizza Crust Yeast
1 tablespoon sugar
1½ teaspoons salt
1⅓ cups very warm water (120° to 130°F)*
⅓ cup plus 1 tablespoon olive oil, divided
½ cup chopped onion
2 cups thinly sliced mushrooms
1 garlic clove, minced
3¼ to 3¾ cups all-purpose flour
4 cups packed baby spinach
2 cups (8 ounces) shredded mozzarella cheese
¾ cup shredded Parmesan cheese, divided
1 jar (24 ounces) Francesco Rinaldi® Tomato & Basil Pasta Sauce
Preheat oven to 400°F.
Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and ⅓ cup of the oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
Reserve ⅓ of the dough and place in bowl; cover. Brush a round 12-inch pizza pan (at least 2-inches deep) with oil. Pat dough evenly over bottom and up sides of pan.
Cook and stir onion, mushrooms and garlic in remaining 1 tablespoon olive oil in a large skillet for 4 to 5 minutes or until tender. Stir in sausage; cook and stir 3 to 4 minutes or until sausage is hot. Stir in spinach; cook and stir until spinach is wilted. Stir in mozzarella cheese and ¼ cup of the Parmesan cheese.
Spoon sausage mixture over crust. Roll out remaining dough to a 12-inch circle. Place on top of filling. Crimp edges and seal with a fork. Pour pasta sauce over crust. Sprinkle with remaining ½ cup Parmesan cheese.
Bake for 40 to 45 minutes or until crust is golden brown. Remove from oven and let rest minutes before serving.
*If you don't have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push, and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.