White Spinach Pizza With Layered Cheese Crust
2 (10-ounce) cans refrigerated pizza-crust dough
1 1/2 cups shredded mozzarella cheese
1 (17-ounce) bottle Alfredo sauce (with mushrooms, optional)
25 to 30 leaves fresh spinach, stems removed, washed, dried and roughly chopped
3 tablespoons chopped fresh oregano leaves
1 cup finely shredded four-cheese blend; mozzarella, Provolone, Romano and Parmesan
Preheat oven to 425 degrees. Unroll 1 pizza crust as for thin crust, on a 10-by-15-inch pan. Bake 3 minutes. Remove from oven. Spread 11/2 cups shredded mozzarella cheese evenly over crust. Carefully unroll second crust on top of cheese, pinching at edges. Bake 3 minutes. Remove from oven. Spread a thin layer of Alfredo sauce across top of crust, reserving some sauce. Distribute spinach leaves and oregano evenly over sauce. Spoon dollops of remaining Alfredo sauce over spinach and spread to cover most of leaves. (You’ll use about 2/3 of the bottle.) Sprinkle the four-cheese blend over all. Bake 8 to 12 minutes.