- 4 tablespoons extra virgin olive oil (EVOO), divided
- Salt and freshly ground black pepper
- 1/2 pound crimini mushrooms, sliced
- 1 tablespoon butter
- 1 tablespoon flour
- 2 cloves garlic, grated
- 1/2 cup milk
- 1/2 cup grated Parmigiano Reggiano cheese
- A pinch of nutmeg
- 1 box frozen chopped spinach, thawed and drained
- 1 store-bought pizza dough or dough from your favorite pizzeria
- 1 1/2 cups fontina cheese, shredded
Pre-heat the oven to 400ºF.
Pre-heat a large, nonstick skillet over medium-high heat with 2 tablespoons of EVOO. Add the mushrooms and sauté until golden brown. Season them with salt and pepper, then remove them to a plate.
In the same skillet the mushrooms were cooked in, melt the butter. Add the flour and garlic, cook for 1-2 minutes then whisk in the milk and cook until slightly thickened.
Add the mushrooms back to the skillet along with the cheese, nutmeg and spinach. Remove the Florentine mixture and let cool.
Cut the dough into quarters, reserving one for this recipe. Wrap up the rest in plastic wrap and freeze it for another time. Roll out the dough so it fits into a 6-inch skillet (use one that's oven-safe).
Before placing the dough into the skillet, drizzle about 1-2 tablespoons EVOO on the bottom of the skillet. Lay the dough into the skillet, pressing gently as you work the dough up the sides so it reaches the edge of the skillet. Fill the with the filling and sprinkle with fontina cheese. Pop in the oven and bake for 35-45 minutes, until the edges and bottom of the crust are golden brown.