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Stuffed Pizza with Spinach
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Source: Carme Engel
| Dough | |
| 3¼ cups | bread flour, may need less or more |
| 2 teaspoons | salt |
| 2 tablespoons | olive oil |
| 1¼ cups | warm, (105-115 degrees) water |
| 2 teaspoons | active dry yeast |
| Sauce | |
| 3 pounds | tomatoes, peeled, seeded, and chopped |
| 1½ tablespoons | olive oil |
| fresh oregano to taste | |
| fresh basil to taste | |
| 1 teaspoon | salt |
| Suggested fillings | |
| ¼ pound | fresh spinach, cleaned and stems removed |
| ½ pound | mozzarella cheese, grated |
| 2 links | Italian sausage, (or hot, mild, turkey, or fennel), casing removed |
| a little sauce to put in filling for moisture (optional) Suggested toppings | |
| sauce | |
| mushrooms | |
| onions | |
| Parmesan or Romano cheese, grated | |
Dough: Dissolve yeast in water. Mix flour and salt together in a large bowl. Make a well in center and add yeast mixture; add oil as well. Use wooden spoon or hand to mix dough. When it pulls away from the sides of the bowl, turn out onto a wooden surface. Knead, adding flour as needed for 7-10 minutes (until dough is smooth and soft). Do not put too much flour in; add just until it is no longer sticky. Dust with flour and put in mixing bowl. Let rise until double in size (about 1½ hours). Punch down and knead for about 1 minute. Divide in 2 pieces, 1 slightly larger than the other. Roll out larger piece so that it overlaps the dish. Oil the bottom of pan and put dough into pan. The sides of the dough should overlap the dish by about 1-inch. Roll out 2nd piece for top. Put aside.
Sauce: Mix all ingredients and stir.
Filling: Put your selected filling into prepared dish. If you use sausage, brown sausage and pour off excess grease. Cover with second piece of dough and use overlapped dough to seal it. Cut vent holes in top of crust
Topping: Add sauce evenly over the top. Add grated cheese and sautéed mushrooms and onions.
Bake in preheated 475?F** oven on lowest rack for 10 minutes. Remove pizza and move rack to two slots higher. Return pizza to oven and bake for another 20-25 minutes until slightly brown.
*If you use canned tomatoes, you must drain off liquid and crush them.
**If you use a pizza stone, preheat the oven to 500?F. Turn the oven to 350?F when putting the pizza in to bake. Watch the cheese! If it looks like it is starting to burn, put some aluminum foil over the top.
From Carme Engel.
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