Grain Mills by Wondermill, The World's Best Grain Mills

Chicago Stuffed Pizza

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  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
DOUGH
2               cups  warm water
1/3           cup  olive oil
5               cups  bread flour
1                cup  all-purpose flour
3        tablespoons  semolina or corn meal
2 1/2      teaspoons  salt
5          teaspoons  dry yeast
SAUCE
2        tablespoons  olive oil
2             cloves  garlic -- minced
1                can  Italian plum tomatoes -- (28 oz.)
1              small  onion -- minced
1              small  green pepper -- diced
1 1/2      teaspoons  oregano
1           teaspoon  basil
1/2      teaspoon  fennel seeds
1/2      teaspoon  salt
1/4      teaspoon  pepper
1         tablespoon  lemon juice
2        tablespoons  red wine
FILLING
3           packages  frozen chopped spinach -- cooked and drained
3               cups  mozzarella cheese -- shredded
1/2           cup  fresh parmesan cheese -- shredded
1/4      teaspoon  salt
1/4      teaspoon  pepper
1           teaspoon  basil
1/4      teaspoon  oregano
2             cloves  garlic -- minced
2        tablespoons  olive oil
2               cups  mushrooms -- thinly sliced
1 1/2           cups  italian sausage -- cooked
and/or
1                cup  pepperoni -- thinly sliced
PAN PREPORATION
1/8           cup  seasoned bread crumbs
2        tablespoons  olive oil

DOUGH
Place all dough ingredients in your machines fully assembled pan in the
order recommended by your machines manufacturer. Place the pan in your
machine. Select the dough or manual cycle and press start.

SAUCE
Saute garlic in oil to soften. Add tomatoes, onion, green pepper, oregano,
basil, fennel, salt, pepper, lemon juice and red wine. Simmer on low, til
sauce thickens (20-30 minutes). Cool thoroughly.

FILLING
In a large bowl, toss together spinach, cheese(s), salt, pepper, basil,
oregano, garlic and oil. Reserve mushrooms, sausage and/or pepperoni.
Preheat oven to 450 degrees.

ASSEMBLY
Smear a 12-inch deep dish pizza pan with some olive oil and sprinkle on
seasoned breadcrumbs. Gently deflate the dough. Let it rest for a few
minutes then press or roll out two-thirds of it to a 16 inch circle. Line
pan, allowing for an overhang. Spoon in a touch of sauce, then all of the
filling. Top filling with mushrooms, sausage and/or pepperoni. Roll
remaining dough out to a 12 inch circle. Place on top and crimp sides. Top
with sauce, then mozzarella cheese and parmesan. Bake until sizzling and
golden (30-40 minutes). Let cool for 10 minutes or so before cutting.




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Per Serving (excluding unknown items): 902 Calories; 46g Fat (45.6%
calories from fat); 35g Protein; 89g Carbohydrate; 8g Dietary Fiber; 72mg
Cholesterol; 1553mg Sodium.  Exchanges: 5 Grain(Starch); 2 1/2 Lean Meat;
2 Vegetable; 0 Fruit; 7 1/2 Fat.

NOTES : This recipe looks long and complicated, but it's not.

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