Instructions: For pan:
seasoned bread crumbs
olive oil

Dough:
In a large bowl, whisk together water, yeast and sugar. Let stand a couple of minutes to allow yeast to dissolve. Stir in salt, oil, semolina or corn meal and most of flour. Knead to make a soft dough, adding more flour as required. Cover and let rise in a greased bowl or refrigerate until next day.

Sauce:
Saute garlic in oil to soften. Add tomatoes, onion, green pepper, oregano, basil, fennel, salt, pepper,
lemon juice and red wine. Simmer on low, til sauce thickens (20-30 minutes). Cool thoroughly.

Filling:
In a large bowl, toss together spinach, cheese(s), salt, pepper, basil, oregano, garlic and oil. Reserve
mushrooms, sausage and or pepperoni.

Preheat oven to 450 F.

Assembly:
Smear a 12-inch deep dish pizza pan with some olive oil and sprinkle on seasoned breadcrumbs.

Gently deflate dough. Let it rest for a few minutes then press or roll out two-thirds of it to a 16 inch
circle. Line pan, allowing for an overhang. Spoon in a touch of sauce, then all of filling. Top filling
with mushrooms, sausage and/or pepperoni. Roll remaining dough out to a 12 inch circle. Place on
top and crimp sides. Top with sauce, then mozzerella cheese and parmesan.

Bake until sizzling and golden (30-40 minutes). Let cool for 10 minutes or so before cutting.

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