2 dough balls (approx. 1.5 lb. each)
1 lb. ground beef
1 c. chopped onions
2 cloves garlic, minced
7 oz. jar roasted red sweet peppers and onions, chopped
4 oz. can sliced mushrooms, drained
1.5 c. shredded provolone cheese
10 oz. frozen spinach, drained well
1 egg, whipped
Knead the dough balls. Grease the bottom of a 9" spring form pan and lightly flour the surface. Take one dough ball and press to fit into the bottom and sides of the pan. Set the other dough ball aside. In a large skillet, combine the ground beef, onions and garlic. Saute until the meat is brown and the onions are tender. Drain the fat. Return the mixture to the stove and add the pizza sauce, red sweet peppers, onions and mushrooms; cook until heated through.
Cover and keep warm. Sprinkle 1/2 c. of provolone cheese to cover the bottom of the spring form pan. Add the meat mixture on top of the cheese. Pat dry the spinach and add it to the mixture with the remaining provolone cheese and egg.
With other dough ball, make a circle about 9" and cover the ingredients well, pinching all around the sides to seal them. Bake at 350F for about 45 minutes or until golden brown. Let stand for 10 minutes before serving.
Remove the sides of the spring form pan and cut into wedges.