3/4 lb plain pizza dough
1 14-oz can whole peeled tomatoes
1/2 lb fresh mozzarella cheese, cubed
6 oz sliced mushrooms
4 cloves garlic, minced
1/2 lb spinach, finely chopped
1/2 C ricotta cheese
1/4 t crushed red pepper flakes
salt and pepper to taste
Preheat oven to 475° F. Drain the tomatoes, place in a bowl and gently break apart using your hands.
In a pan, heat 2 teaspoons of olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 5 to 6 minutes or until lightly browned. Season with salt and pepper.
Add the spinach to the pan, stirring occasionally until wilted, about 2 or 3 minutes. Season with salt and pepper and transfer mixture to another bowl.
To the spinach mixture, add ricotta cheese, mozzarella, half the garlic paste and the chili flakes. Stir to combine, and salt and pepper to taste.
Lightly oil a sheet pan. Place dough on sheet pan and stretch to a 16×10-inch rectangle. Spread the spinach mixture down the center. Fold short sides over, covering about 3 inches of the filling, then roll long sides over, rolling along the top edge to seal. Cut four evenly spaced slits on an angle across the top. Bake 20-22 minutes.
While the stromboli bakes, heat more olive oil in a pan over medium-high heat. Add tomatoes, remaining garlic paste, and season with salt and pepper. Cook stirring occasionally, 5-7 minutes or until thickened. Top stromboli with tomato garlic sauce and serve.