Chicago Stuffed Spinach Pizza Recipe
Are you looking for an assured to be tasty Chicago Stuffed Spinach Pizza recipe? The most essential ingredient in Chicago Stuffed Spinach Pizza is always Vegetable. This Chicago Stuffed Spinach Pizza when served as Side Dish is sure to please your family members. Whether you are an amateur cook or a professional chef, I recommend the Chicago Stuffed Spinach Pizza for the sheer joy of cooking it.
Ingredients
Dough:
1 tablespoon granulated sugar
2 packages active dry yeast
2 cups very warm water
1/3 cup vegetable oil
4 to 6 cups all purpose flour
Sauce:
2 tablespoons olive oil
1 clove garlic, minced
1 can crushed tomatoes with added puree
2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Filling:
3 packages frozen chopped spinach, thawed, well drained
2 1/2 cups shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated Romano cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried basil
2 cloves garlic, minced
2 tablespoons olive oil
2 cups sliced mushrooms
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.
