The Lou

Total Time:
2 hr 50 min
10 min
Inactive Prep:
2 hr
40 min
One 12-inch pizza


  • 20 ounces pizza dough
  • Olive oil, for the pan
  • 12 to 16 ounces mozzarella cheese, sliced
  • 2 cups spinach
  • 1 cup sliced mushrooms
  • 10 to 12 slices Roma tomatoes
  • 1 cup shredded Cheddar cheese
  • 2 to 3 ounces grated Parmesan and Romano cheese blend
    • Special equipment: a round steel baking pan


    Preheat the oven to 450 degrees F.

    Allow about 20 ounces of your favorite yeast dough to rise. You may do this if you have a proofer, or simply leave it at room temp for about 2 hours.

    Oil a round steel baking pan with a few ounce of olive oil. Press the dough on the bottom and to the sides of the pan, being careful not to tear it. Holes in the dough will create a soggy crust. Pull the dough up the sides of pan to 1 to 1 1/2 inches high.

    Place the mozzarella evenly across the dough. Top with the spinach and mushrooms. Place the sliced tomatoes on top. Sprinkle with the Cheddar and Parmesan-Romano cheese.

    Bake until the crust and the grated cheese turn golden brown, and the crust is firm yet flaky, 30 to 40 minutes.


    This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. Cooking Channel has not tested it for home use and therefore cannot make any representation as to the results.