Week 16 – Stuffed Pizza
There is nothing better than baking your own pizza. I have been baking my own pizza since a long time and usually doing from scratch, but today I wanted to try out something different. How about using some Spinach and making it a stuffed pizza instead of a normal one. I was inspired to make this seeing a program on TLC where they showcased the famous Stuffed Pizza in Chicago.
This is my own version, low fat and with a more healthy stuffing like spinach and tomatoes. It takes a longer baking time than normal pizza but don’t be intimated. It’s almost like having a pie and pizaa at the same time.
Recipe Adapted from Pizzamaking.com
2 quantity basic Pizza dough recipe, or use my basic bread dough, blogged here.
For the Spinach Filling
2 bunch of fresh spinach, washed, dried, and chopped
1 packet fresh mushrooms, washed and sliced (optional)
1 small onion, sliced
1 tablespoon extra virgin olive oil
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/2 cup mozzarella or any other hard cheese
Salt and pepper, to taste
Heat the olive oil in a pan and saute onion and garlic for a minute. Add the chopped spinach and crushed pepper flakes, season with salt and pepper. If using mushroom, add it now. Let it wilt at a very high heat, till it’s almost dried, but not for too long else there will be nothing left of spinach. Remove it from heat and let it cool for 5 minutes. Add the cheese.
For the tomato sauce topping or use crushed canned tomatoes.
2 cups blanched and skinned tomatoes
1 onion, sliced
2-3 pods of crushed garlic
Herbs fresh or dried to taste like Basil, Oregano
Saute the onions and garlic for a minute in hot olive oil. Add the chopped blanced tomatoes, add salt to taste. Let this simmer away for atleast 20 minutes. Add the herbs.
For Pizza topping
Use some sliced olives
Shredded hard or mozzarella cheese
I used a pie dish, or you can use a deep pizza dish like the ones they give in restaurants. Don’t have one so use any deep dish or even a cake baking tray would just work fine. Carefully roll half of the dough and layer it in the pan, carefully pulling it’s edges. Fill the dough with the spinach mixture. Carefully roll the remaining half of the dough and top it on the pizza filling, sealing the edges as you go. Punch some holes on top with a fork for steam to escape. Bake it blind for around 20 minutes in oven at 175 Degrees C, till shell is lightly cooked. Remove from the oven, top it with tomato sauce and spread the olives and cheese if using. Bake it for another 30 minutes till the crust is golden brown. Serve it hot, use a knife to slice the same.