Stuffed Spinach Pizza
Author: Pizza Today
Recipe type: pizza
- 20 ounces of dough
- 5 cups (about ¾ pound) fresh, pre-washed baby spinach, chopped coarse
- ¾ pound shredded low moisture, part-skim mozzarella
- ¼ cup grated Parmesan cheese
- 2 cups all-purpose ground tomatoes
- ¼ cup chopped fresh basil or 2 teaspoons dried
- 2 teaspoons dried oregano
- 1 clove garlic put through a garlic press
- In a mixing bowl, combine and toss thoroughly the spinach, mozzarella and Parmesan.
- Set aside.
- Roll out 12 ounces of the dough and press it into a lightly oiled 12x2-inch-deep pizza pan.
- The dough should fall over the sides of the pan by at least an inch.
- Roll out the remaining 8 ounces of dough to about 13-inches in diameter.
- Put the spinach mixture into the pan and even it out.
- Put the second piece of dough on top of the filling.
- Press down on the dough and filling with your hand level to the top.
- Press the two pieces of dough against the side of the pan to seal all around to form a shallow well, trim off the excess dough.
- Roll and seal the edge of the two pieces of dough all around.
- Cut a slit in the middle of the dough with a sharp knife to allow the steam to escape.
- In a large mixing bowl, combine the tomatoes, basil organo and garlic.
- Add salt & pepper to taste.
- Ladle the tomatoes over the top of the pizza.
- Bake at 475F for 20-25 minutes or until crust is golden brown and start to pull away from the sides of the pan.
- Let the pizza rest for 5 minutes before cutting and serving.
- CHEF'S NOTES: For a unique flavor, crumble ¼ pound of dried ricotta (ricotta salata) to the spinach mixture. To the basic spinach mixture, add sliced fresh mushrooms or artichoke hearts. Add cooked sausage crumbles to the spinach mixture. Cooked and shredded chicken can also be added. The possibilities are endless.