Spray pan and press dough down and up the sides about 1 – 2 inches. Spread top of dough and edges with a very thin layer of pesto.

Brown sausage and remove to paper towels.

Cook Brussels sprouts in sausage drippings over med heat until they soften and char.

Rinse asparagus and wrap in clean towel. Microwave on high for 2 minutes.

Cut into 1 inch pieces and add to sprouts in skillet. Top with spinach leaves and cover. Cook 2-3 minutes, remove lid and continue to cook and stir until spinach has wilted down. Add sausage back to pan and stir.

Place mozzarella & provolone cheese over bottom of dough. Add meat and vegetables. Cover with sauce and sprinkle with Parmesan.

Bake at 425 for 40 minutes. Let rest 5-10 before removing springform pan. Slice and serve like pie.

This is very filling, it will serve 6-8. Leftovers reheat well.