Chicago Stuffed Spinach Pizza Recipe
Ingredients
| Granulated Sugar | 1 Tablespoon (Dough:) | |
| Active dry yeast | 2 (Dough:) | |
| 2 cups very warm water | ||
| Vegetable oil | 1/3 Cup (16 tbs) (Dough:) | |
| All purpose flour | 6 Cup (16 tbs) (Dough:) | |
| Olive oil | 2 Tablespoon (Sauce:) | |
| Garlic | 1 Clove (5gm), minced (Sauce:) | |
| 1 can crushed tomatoes with added puree | ||
| Dried oregano | 2 Teaspoon (Sauce:) | |
| Dried basil | 1 1/2 Teaspoon (Sauce:) | |
| Salt | 1/2 Teaspoon (Sauce:) | |
| Ground pepper | 1/2 Teaspoon (Sauce:) | |
| 3 packages frozen chopped spinach, thawed, well drained | ||
| Shredded mozzarella cheese | 2 1/2 Cup (16 tbs) (Filling:) | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated (Filling:) | |
| Romano cheese | 1/2 Cup (16 tbs), grated (Filling:) | |
| Salt | 1/4 Teaspoon (Filling:) | |
| Ground black pepper | 1/4 Teaspoon (Filling:) | |
| Dried basil | 1 Teaspoon (Filling:) | |
| Garlic | 2 Clove (5gm), minced (Filling:) | |
| Olive oil | 2 Tablespoon (Filling:) | |
| Mushrooms | 2 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.
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.
Chef
