Between the spicy Italian sausage, hearty sautéed spinach, and piles of provolone cheese, this might just be one of the most satisfying white pies that exists. It’s quite important that you let your dough come to room temperature before trying to stretch it, otherwise it’ll be hard to stretch and you might overwork it. If you’re shaping it into a circle and it does spring back, let it rest for 15 minutes before continuing. Cooking the dough for a few minutes ensures that the toppings don’t turn it soggy. In other words, you can rest assured that this pizza has a crisp crust.
cornmeal for the pan
1 pound pizza dough, thawed if frozen
2 tablespoons olive oil
2 links Italian sausage, casings removed (about ¾ pound)
1 small bunch spinach, thick stems removed (about 3 cups)
kosher salt and black pepper
⅓ pound thinly sliced provolone
Sat fat 9g
How to Make It
Heat oven to 425º F. Sprinkle a rimmed baking sheet with the cornmeal. Shape the dough into a 14-inch circle, using this method, and place on the prepared baking sheet.
Brush the dough with 1 tablespoon of the oil and bake until puffed and golden, 15 to 20 minutes.
Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until no longer pink, 4 to 5 minutes. Add the spinach and ¼ teaspoon each salt and pepper and cook, tossing, for 1 minute.
Top the partially cooked dough with the sausage mixture and cheese. Bake until the crust is crisp and the cheese has melted, 12 to 15 minutes.