Ingredients
2 ounces pancetta or bacon, finely chopped4 garlic cloves, minced1 package (6 ounces) fresh baby spinach1 cup sliced fresh mushrooms1 tablespoon olive oil1/4 teaspoon crushed red pepper flakes1/8 teaspoon salt1/8 teaspoon pepper1/3 cup mascarpone cheese1/4 cup chopped ripe olives1 prebaked 12-inch pizza crust1 cup shredded provolone cheese1/3 cup grated Romano cheese
Preparation
In a large skillet, cook pancetta over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute garlic in drippings for 1 minute. Add spinach; cook just until wilted. Drain spinach mixture on paper towels.
In the same skillet, saute mushrooms in oil until tender; add the pepper flakes, salt and pepper. Transfer to a small bowl and let stand for 5 minutes. Stir in the mascarpone cheese, olives and pancetta.
Place crust on an ungreased pizza pan. Spread mushroom mixture over crust; layer with spinach mixture, provolone and Romano.
Bake at 450° for 10-12 minutes or until cheese is melted.
