Chicago Stuffed Spinach Pizza Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Granulated Sugar1 Tablespoon (Dough:)
 Active dry yeast2 (Dough:)
 2 cups very warm water
 Vegetable oil1/3 Cup (16 tbs) (Dough:)
 All purpose flour6 Cup (16 tbs) (Dough:)
 Olive oil2 Tablespoon (Sauce:)
 Garlic1 Clove (5gm), minced (Sauce:)
 1 can crushed tomatoes with added puree
 Dried oregano2 Teaspoon (Sauce:)
 Dried basil1 1/2 Teaspoon (Sauce:)
 Salt1/2 Teaspoon (Sauce:)
 Ground pepper1/2 Teaspoon (Sauce:)
 3 packages frozen chopped spinach, thawed, well drained
 Shredded mozzarella cheese2 1/2 Cup (16 tbs) (Filling:)
 Parmesan cheese1/2 Cup (16 tbs), grated (Filling:)
 Romano cheese1/2 Cup (16 tbs), grated (Filling:)
 Salt1/4 Teaspoon (Filling:)
 Ground black pepper1/4 Teaspoon (Filling:)
 Dried basil1 Teaspoon (Filling:)
 Garlic2 Clove (5gm), minced (Filling:)
 Olive oil2 Tablespoon (Filling:)
 Mushrooms2 Cup (16 tbs), sliced (Filling:)

Directions

For dough: Dissolve sugar and yeast in water in a large bowl; let stand until bubbly.
Stir in oil.
Stir in 4 cups of the flour until smooth; stir in remaining flour as needed until stiff dough forms.
Knead on lightly floured surface until smooth and elastic.
Put in greased bowl; turn to coat top.
Let rise, covered, in a warm place for 1 hour, or until double in bulk.
For sauce: Heat olive oil in a large saucepan.
Add garlic; saute 2 minutes.
Stir in tomatoes, oregano, basil, salt and pepper.
Simmer 30 minutes, or until very thick.
For filling: Mix spinach, mozzarella, Parmesan, Romano, salt, pepper, basil, garlic, olive oil and mushrooms in a large bowl.
Punch dough down.
Let rest 10 minutes.
Roll two thirds of dough into a 16 inch circle.
Fit into 12 inch diameter, deep dish pizza pan; let sides of dough overhang.
Put spinach filling into center of dough; smooth evenly over surface.
Roll remaining one third of dough on lightly floured surface to a 12 inch circle.
Put over filling; crimp edges; cut excess dough at edges so dough is level with top crust.
Pour tomato sauce over dough to cover.
Bake in a preheated 450°F oven 30 to 40 minutes, or until dough is golden.
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