Pizza Dough (to follow)
3/4 lb. Mozzarella cheese, sliced
1/2 c. tomato sauce
1/2 tsp. dried oregano
1/4 lb. pepperoni, thinly sliced
3/4 lb. Italian sausages
1 lb. (10 oz.) frozen spinach, thawed and squeezed dry
1 egg, beaten
1 jar (7 oz.) whole pimentos
12 lg. pimento stuffed green olives, cut in half lengthwise

Prepare pizza dough. While dough is rising, cook sausage thoroughly in a skillet. Cut into thick slices. After dough is punched down, roll out 3/4 of it on a lightly floured board and line a greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan, moistening the dough at the seams to seal. Place 1/3 of the mozzarella in the bottom of the pan and top with sausages. Spoon tomato sauce over sausages and sprinkle with oregano. Combine spinach with beaten egg; layer in pan. Add pimentos in a layer and then remaining Mozzarella. Arrange the pepperoni slices on the cheese and top with olives. Roll out remaining dough and cover filling, crimp edges to seal. Cut a few slits in top crust to allow steam to escape. Bake in a preheated 400 degree oven 50 to 60 minutes or until crust is well browned.

PIZZA DOUGH:

1 pkg. dry yeast
2/3 c. warm water
2 c. all purpose flour
3/4 tsp. salt
1 tbsp. olive oil

Combine yeast and warm water in a large bowl. Let stand 5 minutes. Add flour, salt and olive oil. Work mixture into a dough. Knead until smooth. Cover with a dish towel and let rise in a warm place about 45 minutes or until doubled in bulk. Punch down.