Stuffed Pizza, Chicago Style


Stuffed Pizza, Chicago Style
 
Author:
Recipe type: pizza
Ingredients
  • FILLING
  • 4 cups fresh spinach (about 10 ounces) stemmed and packed tightly, washed, dried and chopped coarse
  • ¾ pound mozzarella, shredded
  • ¼ cup Parmesan, grated
  • 4 cups canned plum tomatoes, crushed, drained and chopped finely, or 2 cups tomato puree or sauce
  • 1 tablespoon fresh basil, chopped, or 1 teaspoon dried, crumbled
  • 1 tablespoon fresh oregano, chopped, or 1 teaspoon dry, crumbled
  • 1 clove of garlic, chopped finely
Instructions
  1. In a mixing bowl, combine spinach, mozzarella and Parmesan cheese.
  2. Transfer mixture to pan, spreading evenly over dough.
  3. Place second piece of dough over top. Press down on dough and filling with your hand to level the top.
  4. Press the two pieces of dough against the side of the pan to seal all around and form a shallow well.
  5. Trim off excess dough.
  6. Roll and seal the edge of the two pieces of dough all around.
  7. Cut a slit int he middle of dough with a sharp knife to allow steam to escape.
  8. Meanwhile, combine tomatoes, basil, oregano and garlic.
  9. Add salt and pepper, to taste.
  10. Spoon mixture evenly over top crust.
  11. Sprinkle some additional Parmesan cheese over tomatoes, if desired.
  12. To bake: In a conventional or deck oven, this will require a bake time of 20-25 min. at 475 F. When the crust is golden brown and has pulled away from the sides of the pan, the pizza is done. In a conveyor oven, the bake time would be similar, but it depends on the configuration of your oven. So run a few tests.

 
Stuffed Pizza, Chicago Style
 
Author:
Recipe type: pizza
Instructions
  1. DOUGH
  2. Sheet out two pizza crusts, one about 15 inches in diameter, the other about 13 inches. Each should be ⅛ inch thick or less.
  3. Lightly oil the bottom and sides of a 12-inch pizza pan that is 2 inches deep (if necessary, a pan that is 1-1/2 inches deep can be used).
  4. Fit the 15-inch dough sheet into the pa, and allow edges to fall over sides by at least 1 inch.
  5. Set the top crust aside while you make the filling.

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