SPINACH-STUFFED PIZZA
I had my first stuffed pizza when I attended college near Chicago. I was amazed to see pizza well over an inch thick, with topping on the inside! When I served this version to my family, there are no leftovers. -Nancy Gilmour of Sumner, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place thawed dough in a greased bowl, turning once to grease the top. Cover with plastic and let rise in a warm place until doubled, about 1 hour., Preheat oven to 400°. In a large bowl, mix spinach, mushrooms, onion, salt and pepper. Punch down dough; divide into thirds. On a lightly floured surface, roll 1 portion of dough to a 10-in. circle. Transfer to a 9-in. springform pan coated with cooking spray; press dough onto bottom and partway up sides of pan., Sprinkle 1 cup mozzarella cheese onto crust. Top with spinach mixture; sprinkle with remaining mozzarella cheese., On a lightly floured surface, roll out a second portion of dough to a 10-in. circle; place over cheese layer. Pinch together top and bottom crusts to seal. (Save remaining dough for another use.) , Bake until crust is lightly browned, 25-30 minutes. Spread pizza sauce over top; sprinkle with Parmesan cheese. Bake 5-6 minutes longer or until cheese is melted. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 293 calories, Fat 11g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 789mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.
STUFFED SPINACH PIZZA PIE
We had a spinach stuffed pizza years ago at an Italian restaurant that was so good we were thinking about it yesterday. But it had ricotta cheese in it. so I was trying to find a recipe that didn't have ricotta cheese in it. But no one had one posted anywhere that I could find so I came up with this using tofu to replace the...
Provided by Joan Hunt
Number Of Ingredients 11
Steps:
- 1. preheat oven to 450 degrees.
- 2. roll out your first crust to fit into a 9 inch cake pan leave about an inch of overhang.
- 3. put the tofu, garlic, Italian seasoning, fresh basil, fresh parsley, salt and pepper and 1/3 of the bag of veggie shredds cheese into the ninja or food processor and pulse till well blended.
- 4. put half the mixture into the bottom of the pizza shell and top with 1/3 of the bag of veggie shredds cheese. fill to the top with as much as you can with fresh spinach and top with fire roasted tomatoes. Now top with the second crust and seal edges by twisting and crimping together as you would a pie and cut 4 vents on top crust to let out steam. and repeat with the second pie.
- 5. bake both pies for about 25-30 minutes or until crust is a nice golden brown on top. remove from the oven and top with sauce and remaining 1/3 of the bag of veggie shredds. put back into the oven until cheese melts and gets bubbly on top.
- 6. let rest for 10 minutes before slicing into and serving. Enjoy!
CHICAGO-STYLE STUFFED SPINACH PIZZA
This is my favorite pizza. It's a little work but, to me, it's worth every minute. Another recipe that I clipped years ago from the Chicago Trib. The prep time includes the dough rising time, though it may be less if you're using quick-rise yeast, which works fine with this recipe.
Provided by Hey Jude
Categories Lunch/Snacks
Time 2h1m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Crust: dissolve yeast and sugar in water in a large bowl; let stand until bubbly; stir in oil then stir in 4 cups of the flour until smooth; add additional flour as needed to form a stiff dough.
- Lightly flour the work surface; knead dough until smooth and elastic, about 7 to 10 minutes; put into a greased bowl; turn to coat top then let rise, covered, in a warm place until doubled, about 1 hour.
- Sauce: heat oil in a large saucepan over medium-high heat; add garlic, cook 2 minutes; stir in tomatoes, oregano, basil, salt and pepper; simmer until very thick, about 30 minutes or so.
- Filling: mix spinach, mozzarella, mushrooms, parmesan, romano, garlic, olive oil, basil, salt and pepper in a large bowl.
- Heat oven to 450°.
- Punch down dough; let rest 10 minutes.
- Lightly oil a 12-inch pizza pan that is at least 2" deep.
- Roll two-thirds of dough into a 16-inch circle; let sides overhang the pan.
- Put the spinach mixture into center of dough; smooth evenly over the surface.
- Roll the remaining dough on a lightly floured surface to a 12-inch circle; place over the spinach filling then pinch the edges together and cut excess dough at the edges so that the bottom dough is level with the top crust.
- Pour sauce over the dough to cover.
- Bake until crust is golden, 20-40 minutes.
- Let stand 10 minutes before slicing into wedges for serving.
- Ice cold beer or root beer is great with this pizza.
Nutrition Facts : Calories 797, Fat 38, SaturatedFat 11.9, Cholesterol 51.6, Sodium 984.8, Carbohydrate 84.9, Fiber 9.9, Sugar 3.9, Protein 32.9
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