• 1 basic pizza dough (see recipe)
• 1 tablespoon olive oil
• 2 tablespoons grated parmesan cheese
• 8 ounces shredded mozzarella cheese
• 2 cloves garlic, thinly sliced
• 2 ounces mushrooms, thinly sliced
• 1/2 cup basic tomato sauce
• 2, 10-ounce bags baby spinach, washed thoroughly
• 3 ounces Canadian bacon
• 1 teaspoon dried oregano

Preheat your CBO oven as instructed in the "User’s Manual."

In a skillet, heat olive oil on a medium-high heat. Add spinach and let heat for 2 minutes. Remove from heat and transfer to a mixing bowl. Add the oregano, garlic, mushrooms and Canadian bacon to the mixing bowl and combine thoroughly. Take part of the dough and roll it out to about 18 inches in diameter to form the bottom crust. Spread the dough in the bottom of a greased, 14-inch-deep pan and up the sides. Spread the mozzarella evenly over the bottom of the crust. Add the spinach mixture from the mixing bowl. Roll out the rest of the dough to 14 inches and cover top of the pizza to form the top crust. Remember to cut slits in the top crust to allow steam to escape during baking. Cover the top evenly with tomato sauce and spread some parmesan cheese evenly over the sauce. Bake until the crust is golden brown. Remove from oven and pan to cool for 5 minutes.