Chicago-Style Deep-Dish Spinach Pizza
8 Servings
A 2-crust pizza filled with sausage, spinach, and cheese.
-
- Prep:
- 25 min
-
- Cook:
- 40 min
-
- Stand:
- 10 min
-
- Carbs:
- Carbohydrate 32g
INGREDIENTS
- 3/4 pound bulk Italian sausage
- 1 cup chopped onion
- 1 8-ounce can pizza sauce
- 1 4-ounce can sliced mushrooms, drained
- 1 3-ounce package sliced pepperoni
- 2 tablespoon snipped fresh basil or 2 teaspoons dried basil, crushed
- 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
- 1/4 teaspoon crushed red pepper
- 1 16-ounce loaf frozen whole wheat bread dough or white bread dough, thawed
- 1 1/2 cup shredded mozzarella cheese (6 ounces)
- 1 10-ounce package frozen chopped spinach, thawed and well drained
- 1 large slightly beaten egg
- 1 tablespoon margarine or butter, melted
- 2 tablespoon grated Parmesan cheese or Romano cheese
DIRECTIONS
1. For meat filling, in a large skillet cook Italian sausage
and onion until meat is brown and onion is tender.
Drain fat. Pat with paper towels to remove additional fat.
Stir in pizza sauce, mushrooms, pepperoni, basil, oregano,
and red pepper.
2. For crust, on a lightly floured surface roll two-thirds of the
bread dough into a 12-inch circle. (If necessary, let dough
rest once or twice during rolling.)
Carefully place the circle in a greased 9-inch springform pan,
pressing the dough 1-1/2 inches up the sides.
Sprinkle bottom of the dough with 1/2 cup of the mozzarella
cheese. Spoon meat filling over cheese.
3. Pat spinach dry with paper towels. Mix spinach,
egg, and remaining mozzarella cheese. Spread spinach mixture
over meat filling.
4. Roll remaining dough into a 10-inch circle on a lightly floured
surface.
5. Cut circle into 10 to 12 wedges.
Arrange wedges atop spinach mixture, slightly overlapping
edges and sealing ends to bottom crust along edge of pan.
Brush top with melted margarine or butter and sprinkle with
Parmesan or Romano cheese.
6. Bake in a 375 degree F oven for 40 to 45 minutes or until
filling is hot and bread is done. If necessary, cover with foil
the last 10 minutes of baking to prevent overbrowning.
Cool on a wire rack for 10 minutes. Remove sides of springform
pan. Cut into wedges.
Makes 8 servings.