My valentine loves pizza. I mean this. It’s a problem. So, I proved my love by making a homemade stuffed pizza in his grandmother’s cast iron pan.

2 Tbsp olive oil, plus extra for brushing
1 10 oz bag fresh baby spinach, roughly chopped
1 cup mushrooms
1 15oz can petite-diced, fire-roasted tomatoes, drained
1 clove garlic, minced
1/2 tsp dried oregano
2 Tbsp. grated parmesan
Kosher salt and pepper
1 lb. pizza dough, halved and set at room temperature for 30 minutes
2 oz pepperoni, thin
1/4 cup (3 oz)  part-skim Mozzarella, grated
1/4 cup grated Asiago cheese

Heat oven to 425 F. Generously oil an 8-10 in cast iron pan. Heat 1 Tbsp oil in another skillet over medium heat. Add the spinach and mushroom; cook until spinach wilts and mushrooms are tender, then transfer to a plate. Squeeze out extra moisture

in a medium bowl, mix tomatoes, garlic, oregano,1 Tbsp Parmesan and remaining 1 Tbsp oil, salt and pepper.

On a surface dusted with cornmeal, shape each ball of  dough into a 12 inch circle. Transfer one circle to the prepared cast iron pan, fitting it in the bottom and up the sides, letting the excess hand over the edges,

Scatter the pepperoni over the dough in an even layer. Top with the spinach, mushroom and mozzarella. Place the remaining dough on top, fitting it up the  sides of the pan. Using a sharp knife, cut slits in the top of the dough to let the steam escape.

Spoon the tomato mixture onto the dough and sprinkle with Asiago and the remaining parmesan.

Lightly brush the dough with olive oil and bake until crust is golden brown and the cheese has  melted, 25-30 minutes. Let cool for 5 minutes, then transfer to cutting board.