Deep-Dish Spinach Pizza
- Ready In:
- 1hr 25mins
- Ingredients:
- 25
- Yields:
-
1 9inch pie
- Serves:
- 4
ingredients
-
Crust
- 236.59 ml warm water (110° 1 T active dry yeast (1 pkg)
- 0.25 ml sugar
- 473.18-532.32 ml all-purpose flour, divided
- 236.59 ml whole wheat flour
- 4.92 ml salt, if desired
- 29.58 ml olive oil
- cornmeal, for sprinkling pan
-
Sauce
- 14.79 ml olive oil
- 157.80 ml onion, sliced (1 medium)
- 4.92 ml garlic, minced
- 453.59 g can plum tomatoes, with their juice
- 1.23 ml salt, if desired
- 1.23 ml sugar
- fresh ground black pepper
- 0.25 ml hot red pepper flakes
-
Topping
- 453.59 g fresh spinach, washed but not dried,stems trimmed
- 14.79 ml olive oil
- 4.92 ml garlic, minced
- 354.88 ml shredded part-skim mozzarella cheese (6 ounces)
- 177.44 ml shredded swiss cheese (about 3 ounces)
- 78.78 ml grated parmesan cheese
- 2-3 ripe plum tomatoes or 2-3 round tomatoes, sliced thinly lengthwise
- 16 fresh basil leaves
- 1 small green bell pepper, sliced into 1/4 inch strips
- 1 small red bell pepper, sliced into 1/4 inch strips
directions
- Crust: Proof yeast in water with sugar; in a food processor or in a bowl, mix 2 cups of the all-purpose flour, whole-wheat flour and salt; add oil to bubbly yeast mixture and stir or process into flour mixture until dough pulls away from sides of bowl.
- Scrape dough onto floured work surface and knead until smooth and elastic (or process until smooth and elastic), using up to 1/4 cup more all-purpose flour, if needed, to keep dough from sticking.
- Place dough in oiled bowl, cover with plastic wrap and allow to rise, in warm place, until doubled; punch dough down, wrap it well and refrigerate until needed.
- Sauce: In a skillet, saute onion and garlic in oil until soft; reduce heat to low and add tomatoes and their liquid; break up the tomatoes slightly and add the salt, sugar, pepper, and pepper flakes; simmer, uncovered, stirring occasionally, until very thick, about 30 minutes.
- Topping: Cook spinach in covered saucepan until wilted, about 3 minutes; drain, rinse with cold water and squeeze dry; chop coarsely; saute garlic in hot oil for 15 seconds; add spinach and cook, stirring, for 1 minute; set aside.
- In a small bowl, mix the cheeses and set aside.
- Assembling: Move oven rack to lowest position and preheat to 475°; grease a 9" springform pan and sprinkle with corn meal.
- Roll half the dough out to a 12" circle; reserve other half of dough for another use; line the bottom and sides of the pan with the dough, but don't let any dough hang over the edge; spread 1 1/2 cups of the cheese mixture over the bottom of the crust.
- Spread tomato sauce evenly over the cheese; spread spinach over the tomato sauce; sprinkle with remaining cheese; arrange the tomato slices vertically, along the side of the pie, alternating the slices with the basil leaves.
- Place the remaining tomato slices in a circle in the center, alternating with the pepper slices, interspersing red and green strips; bake for 25 minutes or until crust is golden and filling is bubbly; let set 5 minutes before removing side of pan and cutting.
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Reviews
-
Wish I could give this thirty stars!!! I loved this, turned out BEAUTIFULLY and really was not that much work. The dough comes together quickly and the sauce and toppings are likewise easily assembled. The dough is WONDERFUL and stands up well to the considerable load placed on it. My changes consisted of 1) omitting the swiss cheese, since the store I went to today only had a big package for $12!!, and 2) using fresh mozzarella, out of which I squeezed all the excess moisture. I have mini springform pans, and I think this would make POSITIVELY adorable mini-pizzas!!! Thanks for a terrific recipe!!
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.