• Step 1

  Divide dough into 2 equal pieces; form into balls. Coat 2 large bowls with 1/4 tsp olive oil; place 1 dough ball in each. Cover bowls with plastic wrap. Let dough come to room temp, 1-2 hours.

• Step 2

  Preheat oven to 400 degrees with rack in center. Shape each dough ball on lightly floured surface into 14-inch rounds. Lightly coat two 14-inch pizza pans with 1/4 tsp olive oil. Form dough to fit pans, pressing out any air bubbles.

• Step 3

  Spread each crust with 4 Tbsp pesto and top with 1/4 cup mozzarella. Arrange tomatoes evenly on each crust; top with half of the cooked spinach. Sprinkle 1/4 cup mozzarella and 2 Tbsp grated cheese on each crust.

• Step 4

  Bake, 18-20 min. Remove from oven; let rest 5 min before slicing.

• For a crispier crust: Bake 13 min until crust bottom is firm. Using oven mitts, carefully slide pizza directly onto oven rack; bake 5 min. • Use rolling pin to shape dough.

Note: When servings & ingredients are modified, nutrition & directions may vary.