Chicago Stuffed Spinach Pizza Recipe
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.
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