Vegetable Deep-Dish Pizza

• 1 lb fresh spinach
• 1 (10 ounce) package mushrooms
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• salt
• fresh ground black pepper
• pizza dough (for one 9-inch deep-dish pizza)
• 4 ounces sliced asiago cheese or 4 ounces provolone cheese
• 1 cup pizza sauce (homemade or commercial)
• 4 ounces sliced fresh mozzarella cheese
• 2 tablespoons grated pecorino romano cheese
• 1 tablespoon chopped fresh basil

1. Wash the spinach well and discard tough stems; place wet spinach in a big pot; cover and bring to a simmer; cook until spinach is wilted and tender, about 5 minutes.
2. Place cooked spinach in a strainer and press it with a wooden spoon to remove as much of the juice as possible; chop spinach on a board.
3. Wipe mushrooms clean with a damp cloth, then slice.
4. In a big skillet, cook mushrooms in oil over medium heat until the liquid has evaporated and the mushrooms are beginning to brown.
5. Add in garlic; cook 2 minutes; stir in the spinach and salt/pepper to taste; mix well and remove from heat; let cool.
6. Preheat oven to 400; oil a 9 x 1 1/2 inch layer cake pan or deep-dish pie pan.
7. With rolling pin, roll out dough to a 13 inch circle; arrange the dough in the prepared pan, patting it up the sides.
8. Place the slices of asiago in the bottom of the pan; spread a layer of vegetables over the cheese; make a layer of sauce.
9. Arrange the mozzarella slices on top; sprinkle with pecorino.
10. Bake about 40 minutes, until the crust is crisp and the filling is bubbling; sprinkle with basil and serve.

fresh spinach, mushrooms, olive oil, garlic, salt, fresh ground black pepper, pizza dough, asiago cheese, pizza sauce, mozzarella cheese, pecorino romano cheese, fresh basil

Taken from www.food.com/recipe/vegetable-deep-dish-pizza-288432 (may not work)