4 tablespoons EVOO - Extra Virgin Olive Oil, divided
Salt and ground black pepper
1/2 pound cremini mushrooms, sliced
1 tablespoon butter
1 tablespoon flour
2 cloves garlic, grated
1/2 cup milk
1/2 cup Parmigiano Reggiano, grated (I used 1/4 c.)
A pinch of nutmeg
1 box frozen chopped spinach, thawed and drained
1 store-bought pizza dough from your favorite pizzeria
1 1/2 cups fontina cheese, shredded (I used 1/2 c.)
Preheat oven to 400ºF.
In the same skillet the mushrooms where cooked in, melt the butter. Add the flour and garlic, and cook 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 to 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.