Chicago Style Spinach Pizza with Whole Wheat Crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Tbsp yeast1 cup warm water, divided use1 tsp sugar1 Tbsp olive oil (for greasing pan)1 cup flour1 cup whole wheat flour1 Tbsp olive oil1 clove garlic, chopped1 tsp salt1 Tbsp Italian seasoning (optional, not included in nutritional analysis)2 cups mozzarella cheese, fat free, shredded5 ounces frozen spinach1 tsp nutmeg2 tsp onion powder3 cloves garlic, minced1 can canned tomatoes, diced1 Tbsp dried oregano2 Tbsp fresh basil, cut in chiffonade, or 1 Tbsp dried basil
Preheat oven to 450 degrees. Take a large (14-inch) oven-safe skillet, preferably cast iron, and brush with 1Tbsp olive oil. Set aside.
Mix together yeast, 1/2 cup warm water and sugar in a measuring cup and set aside. It should foam up within 5 minutes--if not, try again with fresh yeast.
Mix together flour, wheat flour, oil, garlic, salt and seasoning in a food processor. (You can do this by hand if you want, but I make this in the food processor because it's faster.) Add yeast and water mixture and pulse until crumbly. Add remaining water, a little at a time, adding more if needed, until a dough ball forms. It should be slightly sticky to the touch, but come off the sides of the bowl cleanly.
Knead for about 5 minutes (or twirl it around the food processor bowl 25 times) and form into a ball. Let rest for 15 minutes.
While dough is resting, microwave the spinach on HIGH for 3 minutes. Squeeze out excess water.
Press dough into skillet and up the sides of the skillet as well. Cook over high heat for 5 minutes or until crust is starting to set and separate a little from the sides of the pan. Dock bottom of crust with a fork to prevent puffing.
Remove pan from heat. Add 1 cup of shredded mozzarella to bottom of crust. Top with cooked spinach, nutmeg, onion powder and garlic. Add 1 cup of shredded mozzarella, then top with chopped canned tomatoes, basil and oregano.
Bake at 450 degrees for 15-20 minutes. Let the pizza rest for about 5 minutes before cutting, or you'll just have a stringy mess.
Number of Servings: 4
Recipe submitted by SparkPeople user ALFERRIS.
Mix together yeast, 1/2 cup warm water and sugar in a measuring cup and set aside. It should foam up within 5 minutes--if not, try again with fresh yeast.
Mix together flour, wheat flour, oil, garlic, salt and seasoning in a food processor. (You can do this by hand if you want, but I make this in the food processor because it's faster.) Add yeast and water mixture and pulse until crumbly. Add remaining water, a little at a time, adding more if needed, until a dough ball forms. It should be slightly sticky to the touch, but come off the sides of the bowl cleanly.
Knead for about 5 minutes (or twirl it around the food processor bowl 25 times) and form into a ball. Let rest for 15 minutes.
While dough is resting, microwave the spinach on HIGH for 3 minutes. Squeeze out excess water.
Press dough into skillet and up the sides of the skillet as well. Cook over high heat for 5 minutes or until crust is starting to set and separate a little from the sides of the pan. Dock bottom of crust with a fork to prevent puffing.
Remove pan from heat. Add 1 cup of shredded mozzarella to bottom of crust. Top with cooked spinach, nutmeg, onion powder and garlic. Add 1 cup of shredded mozzarella, then top with chopped canned tomatoes, basil and oregano.
Bake at 450 degrees for 15-20 minutes. Let the pizza rest for about 5 minutes before cutting, or you'll just have a stringy mess.
Number of Servings: 4
Recipe submitted by SparkPeople user ALFERRIS.
Nutritional Info Amount Per Serving
- Calories: 370.2
- Total Fat: 8.1 g
- Cholesterol: 7.6 mg
- Sodium: 1,118.0 mg
- Total Carbs: 56.2 g
- Dietary Fiber: 6.5 g
- Protein: 12.0 g
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