Deep-Dish Florentine Pizza - cooking recipe

Ingredients

Crust
1/2 cup white cornmeal
4 teaspoons white cornmeal
1 (1/4 ounce) package active dry yeast
1 cup warm water
1 tablespoon sugar
1 tablespoon olive oil
1 1/2 teaspoons salt
2 cups white flour
1/2 cup whole wheat flour
Florentine Topping
1 lb mild Italian sausage
1 (10 ounce) package frozen chopped spinach
1/2 cup chopped onion
1 garlic clove, minced
16 ounces mozzarella cheese, shredded
1 (4 1/2 ounce) jar sliced mushrooms, drained
2 (8 ounce) cans pizza sauce
1/4 cup water
1/2 cup grated parmesan cheese

Preparation

For crust:
Grease a 14-inch deep dish pizza pan. (or 2 9-inch square baking pans).
Sprinkle with 4 teaspoons cornmeal.
Dissolve yeast in warm water & sugar in mixing bowl.
Add 1/2 cup cornmeal, oil, salt and 1/2 cup whole wheat flour and 1 cup white flour.
Mix well.
Stir in enough additional flour to make a soft dough.
Knead for about 5 minutes.
Shape to form ball; place in greased bowl, turning once to coat surface. Cover, let rise in warm place about 45 minutes until double.
Punch dough down.
Cover.
Let rest 10 minutes.
Roll out or stretch dough to fit pan and come up sides forming a 1 inch rim. Let rise from 5 minutes - 20 minutes depending on how you chewy you want the crust.
For topping:
While dough is rising, thaw spinach in microwave.
Squeeze moisture from spinach.
Remove meat from casing if necessary.
Brown in a 12-inch skillet with onion & garlic.
Drain the fat off.
Add spinach, cook about 10 minutes more.
Spread cheese evenly over crust.
Arrange meat mixture over cheese.
Top with mushrooms.
Combine pizza sauce & water.
Spread over toppings.
Bake at 450 degrees for about 15 - 18 minutes.
Sprinkle grated Parmesan cheese over pizza.
Bake an additional 5 - 10 minutes.
Let rest 5 - 10 minutes before cutting.