Chicago Style Spinach Pizza with Whole Wheat Crust

Chicago Style Spinach Pizza with Whole Wheat Crust
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Chicago Style Spinach Pizza with Whole Wheat Crust calories by ingredient
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Introduction

Improvised this recipe from a pizza dough I make regularly and inspiration from Chicago Fire Pizza in Sacramento. I make the pizza dough in a food processor, so the preparation time reflects that--it may take longer if you mix by hand. Improvised this recipe from a pizza dough I make regularly and inspiration from Chicago Fire Pizza in Sacramento. I make the pizza dough in a food processor, so the preparation time reflects that--it may take longer if you mix by hand.
Number of Servings: 4

Ingredients

    1 Tbsp yeast
    1 cup warm water, divided use
    1 tsp sugar

    1 Tbsp olive oil (for greasing pan)

    1 cup flour
    1 cup whole wheat flour
    1 Tbsp olive oil
    1 clove garlic, chopped
    1 tsp salt
    1 Tbsp Italian seasoning (optional, not included in nutritional analysis)

    2 cups mozzarella cheese, fat free, shredded
    5 ounces frozen spinach
    1 tsp nutmeg
    2 tsp onion powder
    3 cloves garlic, minced
    1 can canned tomatoes, diced
    1 Tbsp dried oregano
    2 Tbsp fresh basil, cut in chiffonade, or 1 Tbsp dried basil

Directions

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.

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