Chicago-style Deep-dish Spinach Pizza

Description
Contributed by Jenn b aka Mom2sam and Tiny at World Recipes Y-Group
 * Source: Better Homes and Gardens
 * Makes 8 Servings
 * Prep: 25 minutes
 * Bake: 40 minutes
 * Cool: 10 minutes
 * Stand: 10 minutes

Ingredients

 * ¾ pound bulk Italian sausage
 * 1 cup chopped onion
 * 1 x 8-ounce can pizza sauce
 * 1 x 4-ounce can sliced mushrooms, drained
 * 1 x 3-ounce package sliced pepperoni
 * 2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
 * 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
 * ¼ teaspoon crushed red pepper
 * 1 x 16-ounce loaf frozen whole-wheat bread dough or white bread dough, thawed
 * 1½ cups shredded mozzarella cheese (6 ounces)
 * 1 x 10-ounce package frozen chopped spinach, thawed and well drained
 * 1 slightly beaten egg
 * 1 tablespoon margarine or butter, melted
 * 2 tablespoons grated parmesan Cheese or Romano cheese

Meat filling

 * 1) In a large skillet cook Italian sausage and onion until meat is brown and onion is tender. Drain Fat.
 * 2) Pat with paper towels to remove additional fat.
 * 3) Stir in pizza sauce, mushrooms, pepperoni, basil, oregano, and red pepper.

Crust

 * 1) On a lightly floured surface roll ⅔ of the bread dough into a 12-inch circle. (if necessary, let dough rest once or twice during rolling.)
 * 2) Carefully place the circle in a greased 9-inch spring-form pan, pressing the dough 1½ inches up the sides.

Pizza

 * 1) Sprinkle bottom of the dough with ½ cup of the mozzarella cheese.
 * 2) Spoon meat filling over cheese.
 * 3) Pat spinach dry with paper towels.
 * 4) Mix spinach, egg, and remaining mozzarella cheese.
 * 5) Spread spinach mixture over meat filling.
 * 6) Roll remaining dough into a 10-inch circle on a lightly floured surface.
 * 7) Cut circle into 10 to 12 wedges.
 * 8) Arrange wedges atop spinach mixture, slightly over-lapping edges and sealing ends to bottom crust along edge of pan.
 * 9) Brush top with melted margarine or butter and sprinkle with parmesan or Romano cheese.
 * 10) Bake in a 375 °F oven for 40 to 45 minutes or until filling is hot and bread is done. If Necessary, cover with foil the last 10 minutes of baking to prevent over-browning.
 * 11) Cool on a wire rack for 10 minutes. Remove sides of spring-form pan.
 * 12) Cut into wedges.