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. - - - - - - - - - - - - - - - - - - - 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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