feeds a crowd quick

pizza slab pie

►►►make ahead up to 1 month

Prep: 25 minutes Freeze: up to 1 month Bake: 47 minutes at 375°F Makes: 8 servings

• 2 13.8-ounce packages refrigerated pizza dough
• 8 ounces bulk hot or sweet Italian sausage, cooked and drained
• ½ of a 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 1 cup pizza sauce or pasta sauce
• 1 cup thawed and quartered frozen artichoke hearts
• ½ cup sliced pitted ripe olives or Kalamata olives
• ⅓ cup slivered red onion
• 2 cups shredded Italian cheese blend (8 ounces)
• ¾ cup shredded Parmesan cheese (3 ounces)

1. Preheat oven to 375°F. Lightly grease a 15×10×1-inch baking pan; set aside. Unroll one package of pizza dough on a lightly floured surface. Roll dough into a 15×10-inch rectangle. Transfer to the prepared baking pan; press edges of dough up sides of pan. Bake for 7 to 10 minutes or until light brown.

2. For filling, in a medium bowl combine sausage, spinach, pizza sauce, artichoke hearts, olives, and red onion. Spread evenly over crust in pan. Sprinkle with Italian cheese blend. (To serve today, preheat oven to 400°F. Continue, beginning with Step 4, at baking uncovered, 25 minutes, and proceeding through Step 6).

3. To freeze, cover with foil. Freeze for up to 1 month.

4. To serve, do not thaw pizza. Preheat oven to 375°F. Bake, uncovered, for 25 minutes, covering with foil the last 5 to 10 minutes if necessary to prevent overbrowning.

5. Unroll the remaining package of pizza dough. Cut dough in long strips or random-size pieces; place on filling. Sprinkle with Parmesan cheese.

6. Bake, uncovered, for 15 minutes more or until crust is golden and filling is heated through.

Per serving: 430 cal., 21 g fat (9 g sat. fat), 45 mg chol., 1,313 mg sodium, 53 g carb., 4 g fiber, 23 g pro.

To discourage ice crystals from forming on frozen food, let all cooked foods cool completely before wrapping or packaging to freeze.