Just a little report on an experiment I've wanted to try for a long time.
I wanted to see if halving the oil in the recipe would help prevent over-browning. It's a perennial problem with stuffed pizza because by trying to get the stuffed part to get hot, one can burn the exposed crust. Well, it worked to prevent burning, but the crust lost some of the biscuit-like quality. Not worth the trade in my opinion. The better option is to adjust by covering the dough with foil for the appropriate time, or if you have the braiser pans, use the lid.
Related to this issue, I wanted to try heating the spinach mixture in the microwave so I wouldn't have to depend on the oven to get it hot. That was a major success. Heat it to 120 degrees or so and you'll have more control over the finished product.