Preheat oven to 450°F. In a 12-inch cast-iron skillet heat 1 Tbsp. of the oil over medium-high. Add mushrooms and salt; cook 8 to 10 minutes or until golden and most of the liquid is evaporated, stirring occasionally. Remove mushrooms from skillet. Cool skillet slightly; brush with 1 tsp. of the oil.
For sauce, in a small bowl combine Alfredo sauce, 1 Tbsp. of the Parmesan cheese, and the Italian seasoning.
In a large bowl sprinkle spinach with the 2 tsp. water. Cover with a plate and microwave 45 seconds; toss. Microwave, covered, 15 seconds more or just until wilted. Let stand, covered, 2 minutes. Chop spinach and place in a sieve; press out excess liquid.
On a lightly floured surface, roll Food Processor Pizza Dough into a 14-inch circle. Transfer to prepared skillet and roll down excess dough to form edge of crust. Brush dough with remaining 2 tsp. oil and spread with sauce. Drain any liquid from mushrooms. Top dough with mushrooms and spinach. Sprinkle with mozzarella cheese and remaining 1 Tbsp. Parmesan cheese.
Cook pizza over medium-high heat 3 minutes. Transfer to oven and bake 18 to 20 minutes or until crust and cheeses are light brown. Let stand 5 minutes before serving. If desired, sprinkle with crushed red pepper.
(6 g saturated fat,
1 g polyunsaturated fat,
5 g monounsaturated fat),
40 mg cholesterol,
871 mg sodium,
40 g carbohydrates,
2 g fiber,
3 g sugar,
15 g protein.
Food Processor Pizza Dough
Coat a medium bowl with olive oil or cooking spray. In a food processor combine the next four ingredients (through salt). With the food processor running, add 1 Tbsp. olive oil and the warm water. Process until a dough forms. Remove and shape into a smooth ball. Place dough in the prepared bowl; turn once to coat dough surface. Cover bowl with plastic wrap. Let stand in a warm place until double in size (45 to 60 minutes).