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Spinach Stuffed Pizza

2 pizza crusts (fresh dough, not Boboli or Boboli-knockoffs)
1/2 to 3/4 pound fresh spinach
1/2 teaspoon chopped garlic
1/2 cup Gorgonzola cheese
1/2 cup Mozzarella cheese
about 2 tablespoons olive oil
Corn meal

Preheat to 350 Farenheit. Sprinkle a pizza stone with corn meal.
Take one of the pizza crusts and place it on the pizza stone,
stretch to about 10 inches across. Cut the spinach into ribbons.
Put the olive oil into the pan, add garlic. Put on medium high
heat. When warm, add the spinach. Cook, stirring occasionally,
until the spinach is a dark green colour and has significantly
reduced. Spread the spinach over the pizza crust on the stone,
leaving about two inches clear on the edge. Sprinkle the cheeses
over the spinach. Place the second crust over the first, sealing
the edges and turn under. Brush the top crust with olive oil. Bake
for about 30 minutes.

This recipe is also great done in a pie dish, preferably one with
a sloped side, not one perpendicular to the base of the pie dish.

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