Preheat the oven to 400 ° F.

In a medium bowl, combine the ricotta, spinach, salt, pepper, and mozzarella.

On a lightly floured work surface, roll the dough out into a 15 inch circle.

Spread the cheese mixture over one half of the circle, to within 1 inch if the edge.

Lift the other side of the dough and fold it over, forming a half moon.

Pinch the edges together to seal.

Transfer to a large baking sheet and sprinkle the top with the Parmesan.

Bake until puffed up and golden brown, about 15 minutes.

Let stand for 5 minutes before slicing crosswise into thick slices.

*You can assemble this, and wrap with plastic wrap and store for up to 2 days in the refrigerator before baking.*