1/2 pound bulk Italian sausage
3 cups fresh baby spinach
1 tube (13.8 ounces) refrigerated pizza crust
3/4 cup shredded part-skim mozzarella cheese
1/2 cup part-skim ricotta cheese
1/4 teaspoon pepper
Pizza sauce, optional
Preheat oven to 400°. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 4-6 minutes; drain. Add spinach; cook and stir until wilted. Remove from heat.
On a lightly floured surface, unroll and pat dough into a 15×11-in. rectangle. Cut into 4 rectangles. Sprinkle mozzarella cheese on half of each rectangle to within 1 in. of edges.
Stir ricotta cheese and pepper into sausage mixture; spoon over mozzarella cheese. Fold dough over filling; press edges with a fork to seal. Place on a greased baking sheet.
Bake until light golden brown, 10-15 minutes. If desired, serve with pizza sauce.