Stuffed Focaccia

Tonight’s dinner was pretty awesome, and took about 20 minutes. It was almost a faux calzone, a focaccia stuffed with spinach, pepperoni, mushrooms, mozzarella, cheddar cheese and with a crust sprinkled with parmesan cheese and garlic powder sprinkle. I got the idea from a recipe for a “Spinach and Feta-Stuffed Focaccia” suggested on myrecipes.com. It uses a much different filling, which also sounds good, but this time around I wanted to build off of some ingredients I had on hand. Admittedly, it looks kind of funny whole in the photo below and we were so busy getting to the eating part, I forgot to take a picture after I cut into it. Oops. Anyway, following was the result of my adjustments.

Ingredients:

½ Tbsp olive oil

6 oz fresh spinach

1 cup fresh mushrooms, sliced

About ½ cup pizza sauce, or more as desired

Around 3oz fresh mozzarella

Handful grated cheddar cheese

1 can refrigerated pizza crust, like Pillsbury

Cooking spray

1 Tbsp milk

1 Tbsp water

Grated parmesan

Garlic powder

Instructions:

Preheat oven to 450 degrees. Heat olive oil over medium heat in a large non-stick skillet. Add mushrooms and cook, stirring periodically, until mushrooms are nearly soft. Add spinach and cook, stirring frequently, until spinach is completely wilted and mushrooms are thoroughly tender. Remove from heat.

Open pizza dough and spread out in a rectangle on a non-stick baking sheet or one coated lightly with cooking spray. Spoon pizza sauce over half of the dough, taking care to leave a border. Top with spinach and mushroom mixture, dot mozzarella cheese, sprinkle with cheddar cheese, and finally lay pepperoni slices on top. Fold other half of dough over filling. Crimp the edges together with a fork, and even fold over the edges and press again with fork to seal. Poke the top with a fork in 4-5 places.

Combine milk and water together and brush across the top of the dough. Sprinkle with parmesan cheese and garlic powder. Bake at 450 degrees for about 13-15 minutes or until golden brown.