Deep Dish Spinach and Tomato Pizza

In a large bowl or in the bowl of a stand mixer, combine flour, cornmeal, yeast, salt, olive oil, melted butter, vegetable oil and water. Stir to combine. Knead by hand or using the stand mixer on medium-low speed for 7-10 minutes or until soft, smooth and elastic. Shape into a ball and place in a lightly greased bowl. Cover and let rise until nearly doubled, about 1 hour.

When dough is nearly ready, prepare the pan. Coat the bottom and sides of a 12-inch cast-iron pan or two 9-inch round cake pans with 3-4 tablespoons olive oil. Preheat oven to 425 F.

Punch down risen dough and remove it from the bowl. Stretch dough into a circle large enough to cover the bottom and almost all the way up the sides of your prepared pan. Press dough evenly into the pan. Cover pan with a tea towel and let dough rest 15 minutes while oven heats.

When dough has rested and oven is ready, place pan in oven and bake for 10 minutes, or until crust is set and barely turning brown.

Meanwhile, make the filling: In a large bowl, combine tomatoes, minced garlic, sugar, Italian seasoning and salt and pepper to taste.

When crust is set, remove it from the oven and cover bottom evenly with sliced provolone cheese. Top with chopped spinach, then with tomato mixture. Sprinkle with Parmesan cheese and drizzle lightly with olive oil, if desired. Return pan to oven and bake until filling is bubbling and crust is a deep golden brown, about 25-30 minutes. Remove from oven and cool at least 15 minutes before slicing. Serve warm.

Recipe adapted from King Arthur Flour.