Stuffed Pizza

• 1 tablespoon sugar
• 2 packages (1/4 ounce each) active dry yeast
• 1-1/4 cups warm water (110u0b0 to 115u0b0)
• 3-1/4 cups all-purpose flour
• 1 tablespoon salt
• 1/4 cup canola oil
• 1 pound ground beef
• 1 medium onion, chopped
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1 package (10 ounces) frozen chopped spinach, thawed and well drained
• 2 cups shredded part-skim mozzarella cheese
• 4 cups spaghetti sauce

1. For crust, dissolve sugar and yeast in water; set aside. In a large bowl, combine flour and salt. Stir in yeast mixture and oil; mix until dough forms a ball. Knead on a lightly floured surface 6-8 minutes or until smooth. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
2. Meanwhile, for filling, cook beef and onion over medium heat until meat is no longer pink; drain and cool. Stir in the olives, mushrooms, spinach and cheese; set aside.
3. Punch dough down. Divide into two pieces, one slightly larger than the other. Roll out the larger piece into a 15-in. circle. Press onto the bottom and up the sides of a greased 12-in. deep-dish pizza pan. Cover with meat mixture.
4. Roll out remaining dough into a 12-in. circle; place over meat mixture. Crimp edges of crusts together to seal; gently press top crust onto meat filling. Cut a 1-in. slit in center of crust. Spread spaghetti sauce over top crust.
5. Bake at 475u0b0 for 35-40 minutes or until lightly browned.

sugar, active dry yeast, warm water, flour, salt, canola oil, ground beef, onion, olives, mushrooms, spinach, mozzarella cheese, spaghetti sauce

Taken from www.tasteofhome.com/recipes/stuffed-pizza/ (may not work)