• Step 1

  Divide dough into 2 equal pieces; refrigerate half for later use. Form remaining dough into ball. Coat large bowl with 1/4 tsp olive oil; place dough ball in bowl. Cover bowl with plastic wrap. Let dough come to room temp, about 1-2 hours.

• Step 2

  Add spinach to microwave-safe bowl. Place bowl in microwave. Cook, covered, 2-3 minutes until wilted. Set aside.

• Step 3

  Preheat oven to 500 degrees with rack in center. Place 12-inch cast-iron skillet in preheated oven 10 min. Remove skillet carefully from oven using oven mitts; set on heat-safe surface. Brush skillet carefully with remaining olive oil. Shape dough ball on lightly floured surface into 12-inch round, pressing out any air bubbles. Transfer to skillet carefully; form to fit bottom of skillet.

• Step 4

  Spread crust with pesto; top with 1/4 cup mozzarella. Arrange tomatoes evenly on crust; top with cooked spinach. Sprinkle with remaining mozzarella and grated cheese.

• Step 5

  Bake 12-15 min. Remove skillet carefully from oven using oven mitts; transfer pizza to cutting board with spatula. Slice.

• For best results, use leftover dough within 24 hours. • If making multiple pizzas, reheat skillet 5 min between pizzas.

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