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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 410.8
  • Total Fat: 10.4 g
  • Cholesterol: 32.8 mg
  • Sodium: 308.8 mg
  • Total Carbs: 54.9 g
  • Dietary Fiber: 4.2 g
  • Protein: 24.9 g

View full nutritional breakdown of Stuffed Pizza calories by ingredient
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Stuffed Pizza

Submitted by: BALTIMOM

Introduction

A yummy Chicago-style deep dish pizza A yummy Chicago-style deep dish pizza
Number of Servings: 8

Ingredients

    1. Prepare dough: Sprinkle yeast over hot water in large bowl. Stir gently with fork until yeast is dissolved and liquid is light brown. Add 1 cup flour, oil and salt. Mix thoroughly with wooden spoon. Add second up flour, mix until dough begins to come away from side of bowl and forms soft sticky mass.

    2. Scraped dough out onto floured board. Knead third cup of flour, or more if needed, into dough, a little at a time until no longer sticky. Continue to knead until smooth and elastic; the whole process should take 5 to 10 minutes.

    Place dough in lightly oiled 2-quart bowl: turn to coat with oil. Tightly cover bowl with plastic wrap. Let rise in warm place away from drafts until doubled in bulk, 30 to 45 minutes.

    Note: The dough can be made in a bread machine. Add the ingredients in the order the manufacturer recommends and run a “dough” cycle.

    3. Meanwhile, sauté spinach, garlic, hot pepper, salt and pepper in a little oil in large skillet just until spinach wilts. Discard hot pepper. Turn spinach into colander; press out excess liquid from spinach.

    4. Preheat oven to very hot (500 o). Grease 15” deep-dish pizza pan; sprinkle with cornmeal. Set aside.

    5. Punch dough down. Turn out onto board. Knead 1 minute. Return one-third of dough to bowl; cover. Roll out other two-thirds of dough into 18” circle. Fit into prepared pan, pressing and shaping dough up side of pan.

    6. Combine spinach and mozzarella. Turn into crust, spreading evenly.

    7. Roll out remaining dough into 14” circle. Place on top of spinach mixture. Pinch side and top together; crimp edges against side of pan. Cut slits in top for steam vents.

    8. Let pizza rise in warm place away from drafts 15 minutes before baking.

    9. Bake in preheated very hot oven (500 o) for 8 minutes. Lower oven temperature to 400 o. Bake for 8 more minutes. Spoon tomatoes over top crust; sprinkle with basil and Parmesan. Bake 8 to 10 minutes longer or until golden brown.

Directions



Number of Servings: 8

Recipe submitted by SparkPeople user BALTIMOM.






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