1 package (10 ounces) frozen chopped spinach, thawed and well drained
2 cups shredded part-skim mozzarella cheese
4 cups spaghetti sauce
For crust, dissolve sugar and yeast in water; set aside. In a large bowl, combine flour and salt. Stir in yeast mixture and oil; mix until dough forms a ball. Knead on a lightly floured surface 6-8 minutes or until smooth. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, for filling, cook beef and onion over medium heat until meat is no longer pink; drain and cool. Stir in the olives, mushrooms, spinach and cheese; set aside.
Punch dough down. Divide into two pieces, one slightly larger than the other. Roll out the larger piece into a 15-in. circle. Press onto the bottom and up the sides of a greased 12-in. deep-dish pizza pan. Cover with meat mixture.
Roll out remaining dough into a 12-in. circle; place over meat mixture. Crimp edges of crusts together to seal; gently press top crust onto meat filling. Cut a 1-in. slit in center of crust. Spread spaghetti sauce over top crust.
Bake at 475° for 35-40 minutes or until lightly browned.