Ingredients:
1 recipe uncooked deep-dish dough crust

Stuffing Mixture:
1 bunch spinach, washed, stems removed, and lightly wilted (stir-fry)
8 oz. shredded mozzarella cheese
2 oz. Canadian bacon slices, diced
1 tsp. oregano
2 cloves garlic, sliced thinly
2 oz. mushrooms, sliced

1/2 cup tomato sauce

Preparation:
Combine spinach, cheese, Canadian bacon, oregano, garlic, and mushrooms for stuffing mixture. Spread dough in a greased deep-dish pan and up the sides for the bottom crust (approx. 16 oz. dough for 14" deep-dish). Par-bake the crust for four minutes. Add stuffing mixture to bottom crust in deep-dish pan and cover with top crust (approx. 13 oz. dough). Seal the two dough edges together with fingers and trim excess. Slit the top crust to allow steam to vent during baking. Add tomato sauce topping and bake in preheated 450° F oven on lower rack or directly on the pizza stone for 45 minutes or until crust is golden brown. Remove from pan and cool 5 minutes on a wire rack before cutting and serving.

Alternate Stuffing Mixture:
8 oz. shredded mozzarella cheese
1/4 cup shredded parmesan cheese
1/4 lb. hot Italian sausage, browned/crumbled and drained
1/3 cup small pepperoni pieces
1/4 cup sliced black olives
1/4 cup sliced green olives
1/2 package frozen chopped spinach, thawed and drained
1 tsp. oregano
1 tablespoon chopped parsley