1.25 lb. ball of pizza dough
Butter or cooking spray (optional)
6 oz. Ricotta cheese
2 cups shredded mozzarella cheese
3 links cooked Italian Sausage- sweet or spicy
4 cups fresh baby spinach
2 gloves garlic, minced
1 shallot, finely diced.
Fresh grated parmesan, if desired
Preheat your oven to 450F.
In a bowl, mix together the ricotta and 2 cups mozzarella, season to taste with salt and pepper. Set aside.
Slice the cooked sausage into 1/4 inch pieces, set aside.
Warm two teaspoons of extra virgin olive oil in a fry pan over medium heat. Add the spinach, shallot, and minced garlic to the pan and sauté for 7-10 minutes.
Coat bottom and sides of the Emile Henry Deep Dish Pizza Stone with melted butter or non-stick spray, if using. Use your hands to spread out dough across the bottom and up the sides of the pan. If there is any excess, you can cut it off.
Prebake the dough for about 5-7 minutes, remove from the oven and spread half of the ricotta mixture on the dough. Add the sausage and spinach to the remaining ricotta mixture and gently fold all ingredients together. And spread evenly on top of the first layer of cheese.
Sprinkle fresh grated parmesan on top, if using.
Bake in the oven until the crust is golden brown, about 15-20 minutes.