1 tablespoon olive oil 1 (10-ounce) package frozen chopped spinach, thawed and well drained 4 cloves garlic, minced 1 cup ricotta cheese 1 cup (4 ounces) shredded mozzarella cheese 1/2 teaspoon dried oregano 1/2 teaspoon salt 1 (10-ounce) package refrigerated pizza dough

Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray. In a large skillet over medium-high heat, heat oil. Add spinach and garlic and sauté 3 to 5 minutes, or until garlic is golden. Remove from heat and allow to cool slightly. In a large bowl, combine ricotta and mozzarella cheeses, the oregano, and salt. Add spinach mixture and stir until well blended. Unroll pizza dough and with your fingertips or the heel of your hand, spread dough out to a 10- x 15-inch rectangle. Cut in half lengthwise to make two 5- x 15-inch rectangles. Spread half the spinach mixture onto each piece of dough, leaving a 1/2-inch border around the edge. Fold each piece of dough over and pinch the edges to seal securely. Place on prepared baking sheet. Bake 10 to 12 minutes, or until golden brown.