Ingredients
1 package (1/4 ounce) active dry yeast1 cup warm water (110° to 115°)2-1/4 cups all-purpose flour2 tablespoons olive oil1 tablespoon sugar2 teaspoons Italian seasoning1/2 teaspoon salt1/2 cup shredded Asiago cheese3/4 pound Italian turkey sausage links, thinly sliced1 can (14-1/2 ounces) Italian diced tomatoes, undrained2 cups fresh baby spinach6 slices reduced-fat provolone cheese, halved
Preparation
In a large bowl, dissolve yeast in water. Add flour, oil, sugar, Italian seasoning and salt; beat on medium speed for 3 minutes or until smooth. Stir in Asiago cheese.
Turn onto a lightly floured surface; knead until smooth and elastic, about 5-6 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 425°. Punch dough down; divide in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to two 12-in. pizza pans coated with cooking spray. Build up edges slightly. Prick dough thoroughly with a fork. Bake 5-8 minutes or until edges are lightly browned.
Meanwhile, in a large nonstick skillet, cook sausage over medium heat until no longer pink; drain. Place tomatoes in a food processor; cover and pulse until finely chopped.
Spread tomatoes over crusts; layer with spinach, sausage and provolone cheese. Bake 8-12 minutes or until crusts and cheese are lightly browned.
