2016 Menu Guide PHOTO BY JOSH KEOWN Canadian Bacon Pizza with Spinach & Mushrooms 14-inch pizza shell 3 tablespoons olive oil 6 ounces coarsely chopped Canadian bacon 8 ounces domestic mushrooms, sliced about 1⁄8-inch thick 4 ounces fresh baby spinach 6 ounces seasoned pizza sauce 8 ounces shredded mozzarella 2 ounces grated Parmesan Artisan Cured Pizza 14-inch pizza dough 4 ounces pizza sauce 6 slices Genoa salami 6 slices capocolla 6 slices mortadella 14 slices sopressata ½ pound shredded mozzarella, or combination of mozzarella and provolone Grated Romano and Parmesan In a sauté pan, warm the olive oil over medium-high heat. Add the Canadian bacon and sauté only until the bacon begins to take on a light crisp. Add the mushrooms and sauté for about 4 minutes, or until the mushrooms lose most of their moisture and begin to firm up. Add the spinach leaves and sauté for 3 to 4 minutes, or until the leaves just begin to wilt. Spread the sauce over the crust (it will be less sauce than you might ordinarily use on this size pizza). Sprinkle half of the cheese over the sauce. Now lay each of the meats on top of the cheese, overlapping the slices, starting from about ½-inch in from the edge of the crust, bringing the slices into the center of the crust in a spiral fashion, to cover the cheese completely. Sprinkle on the remaining cheese. Spread the pizza sauce evenly over the crust. Add the reserved spinach and Canadian bacon mixture. Add the mozzarella and the Parmesan. Bake. Sprinkle on some grated Romano or Parmesan cheese. Bake. 7 6 / P I Z Z AT O D AY. C O M / D E C E M B E R 2 0 1 5http://www.PIZZATODAY.COM