Spinach Stuffed Pizza Recipes

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SPINACH-STUFFED PIZZA



Spinach-Stuffed Pizza image

I had my first stuffed pizza when I attended college near Chicago. I was amazed to see pizza well over an inch thick, with topping on the inside! When I served this version to my family, there are no leftovers. -Nancy Gilmour of Sumner, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 9

1 loaf (1 pound) frozen bread dough, thawed
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup chopped fresh mushrooms
1/2 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups shredded part-skim mozzarella cheese
1/2 cup pizza sauce
2 tablespoons shredded Parmesan cheese

Steps:

  • Place thawed dough in a greased bowl, turning once to grease the top. Cover with plastic and let rise in a warm place until doubled, about 1 hour., Preheat oven to 400°. In a large bowl, mix spinach, mushrooms, onion, salt and pepper. Punch down dough; divide into thirds. On a lightly floured surface, roll 1 portion of dough to a 10-in. circle. Transfer to a 9-in. springform pan coated with cooking spray; press dough onto bottom and partway up sides of pan., Sprinkle 1 cup mozzarella cheese onto crust. Top with spinach mixture; sprinkle with remaining mozzarella cheese., On a lightly floured surface, roll out a second portion of dough to a 10-in. circle; place over cheese layer. Pinch together top and bottom crusts to seal. (Save remaining dough for another use.) , Bake until crust is lightly browned, 25-30 minutes. Spread pizza sauce over top; sprinkle with Parmesan cheese. Bake 5-6 minutes longer or until cheese is melted. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 293 calories, Fat 11g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 789mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.

CHICAGO-STYLE STUFFED SPINACH PIZZA



Chicago-Style Stuffed Spinach Pizza image

This is my favorite pizza. It's a little work but, to me, it's worth every minute. Another recipe that I clipped years ago from the Chicago Trib. The prep time includes the dough rising time, though it may be less if you're using quick-rise yeast, which works fine with this recipe.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 2h1m

Yield 6 serving(s)

Number Of Ingredients 22

2 packages active dry yeast
1 tablespoon sugar
2 cups warm water
1/3 cup vegetable oil
4 -6 cups flour
2 tablespoons olive oil
1 clove garlic, minced
1 (28 ounce) can crushed tomatoes in puree
2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 (10 ounce) packages frozen chopped spinach, thawed and well drained (squeeze water out with your hands)
2 1/2 cups shredded mozzarella cheese
8 ounces fresh mushrooms, sliced (optional)
1/2 cup freshly grated parmesan cheese
1/2 cup freshly grated romano cheese
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Crust: dissolve yeast and sugar in water in a large bowl; let stand until bubbly; stir in oil then stir in 4 cups of the flour until smooth; add additional flour as needed to form a stiff dough.
  • Lightly flour the work surface; knead dough until smooth and elastic, about 7 to 10 minutes; put into a greased bowl; turn to coat top then let rise, covered, in a warm place until doubled, about 1 hour.
  • Sauce: heat oil in a large saucepan over medium-high heat; add garlic, cook 2 minutes; stir in tomatoes, oregano, basil, salt and pepper; simmer until very thick, about 30 minutes or so.
  • Filling: mix spinach, mozzarella, mushrooms, parmesan, romano, garlic, olive oil, basil, salt and pepper in a large bowl.
  • Heat oven to 450°.
  • Punch down dough; let rest 10 minutes.
  • Lightly oil a 12-inch pizza pan that is at least 2" deep.
  • Roll two-thirds of dough into a 16-inch circle; let sides overhang the pan.
  • Put the spinach mixture into center of dough; smooth evenly over the surface.
  • Roll the remaining dough on a lightly floured surface to a 12-inch circle; place over the spinach filling then pinch the edges together and cut excess dough at the edges so that the bottom dough is level with the top crust.
  • Pour sauce over the dough to cover.
  • Bake until crust is golden, 20-40 minutes.
  • Let stand 10 minutes before slicing into wedges for serving.
  • Ice cold beer or root beer is great with this pizza.

Nutrition Facts : Calories 797, Fat 38, SaturatedFat 11.9, Cholesterol 51.6, Sodium 984.8, Carbohydrate 84.9, Fiber 9.9, Sugar 3.9, Protein 32.9

STUFFED PIZZA WITH VARIATIONS: SPINACH AND FONTINA, ESCAROLE, ANCHOVY, PINE NUT AND RAISIN, PROSCIUTTO COTTO AND SCAMORZA



Stuffed Pizza with Variations: Spinach and Fontina, Escarole, Anchovy, Pine Nut and Raisin, Prosciutto Cotto and Scamorza image

Provided by Food Network

Time 1h49m

Yield 2 servings

Number Of Ingredients 25

2 cups/500 ml lukewarm water
1 cube or 2 tablespoons/30 ml fresh yeast
4 cups/1 L all-purpose flour
2 tablespoons/30 ml extra-virgin olive oil
1 teaspoon/5 ml salt
1 recipe Pizza Dough
3 tablespoons/45 ml extra-virgin olive oil
2 cloves garlic, peeled and crushed
1 bunch fresh spinach, washed, dried and trimmed
Salt
2 ounces/75 g fontina cheese, sliced
1 recipe Pizza Dough
4 tablespoons/60 ml extra-virgin olive oil
3 anchovies, plus extra anchovies, for topping, optional
2 cloves garlic, crushed
1 cup/250 ml olives
1/2 cup/125 ml pine nuts
1/2 cup/125 ml raisins
1 bunch escarole, washed, dried and trimmed
1 recipe Pizza Dough
4 ounces/100 g prosciutto cotto, sliced
2 ounces/75 g smoked scamorza cheese, thinly sliced
5 to 7 sun-dried tomatoes, chopped
Extra-virgin olive oil, for brushing
Salt

Steps:

  • Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Let the yeast fully dissolve in the warm water and let stand for 2 minutes.
  • Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
  • Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size. Yield: 4 servings
  • For the spinach and fontina pizza: Preheat the oven to 400 degrees F. Stretch out the pizza dough and roll out on a lightly-floured surface. In a frying pan heat the olive oil and brown the garlic. Add the spinach and saute until just wilted. Add salt, to taste and let cool.
  • Add the sauteed spinach to 1/2 the dough and top with slices of fontina cheese. Fold the dough over. Pinch the opposite ends of the dough together to seal. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes.
  • For the escarole, anchovy, pine nut and raisin pizza: Preheat the oven to 400 degrees F. Stretch out the pizza dough and roll out on a lightly-floured surface. In a frying pan add the olive oil, anchovies, and brown the garlic. Add the olives, pine nuts, raisins and fry together for another minute. Add the escarole and cook until wilted.
  • Add the sauteed escarole onto one-half of the dough. Additional anchovies may be added. Fold over. Pinch the opposite ends together. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes.
  • For the prosciutto cotto and scamorza pizza: Preheat the oven to 400 degrees F. Stretch out the pizza dough and roll out on a lightly-floured surface. Place the prosciutto cotto, scamorza, and sun-dried tomatoes on1/2 the dough. Fold over. Pinch the opposite ends together to seal. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes.

SPINACH PIZZA



Spinach Pizza image

This tasty pizza is so easy to prepare. My family, including my young daughter, loves it. What an easy way to make a delicious, veggie-filled meal! -Dawn Bartholomew, Raleigh, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 5

1 package (6-1/2 ounces) pizza crust mix
1/2 cup Alfredo sauce
2 medium tomatoes
4 cups chopped fresh spinach
2 cups shredded Italian cheese blend

Steps:

  • Prepare pizza dough according to package directions. With floured hands, press dough onto a greased 12-in. pizza pan. , Spread Alfredo sauce over dough to within 1 in. of edges. Thinly slice or chop tomatoes; top pizza with spinach, tomatoes and cheese. , Bake at 450° for 10-15 minutes or until cheese is melted and crust is golden brown.

Nutrition Facts : Calories 270 calories, Fat 11g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 549mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.

SPINACH-STUFFED PIZZA PIES



Spinach-stuffed pizza pies image

Skip the takeaway and instead make this 'healthy' pizza that's rich in fibre and protein. The dough is also quick to prepare at home

Provided by Sara Buenfeld

Categories     Dinner, Lunch

Time 45m

Number Of Ingredients 14

1 tsp rapeseed oil, plus a drop for the tins
450g wholemeal spelt flour
7g sachet fast-action dried yeast
2 tsp rapeseed oil
2 onions (320g), halved and thinly sliced
320g chestnut mushrooms, thinly sliced
4 garlic cloves, finely grated
1 tsp vegetable bouillon powder
500g baby spinach
200g ricotta
2 tbsp thyme leaves
2 tbsp tomato purée mixed with 3 tbsp water
20g vegetarian Italian-style hard cheese, finely grated
few basil leaves, to serve

Steps:

  • Heat the oven to 220C/200C fan/gas 7 and oil two 21cm loose-based shallow sandwich tins. To make the dough, tip the flour into a bowl and stir in the yeast. Pour in the 1 tsp oil and 280ml warm water, then bring together, first with a cutlery knife, then your hands, to make a soft, pliable dough. Add 20ml more water if needed. Cut into quarters and cover with a tea towel.
  • For the filling, heat the oil in a medium pan over a medium heat and fry the onions for 5 mins until they start to colour and soften. Add the mushrooms and garlic, and continue to cook, stirring frequently until cooked through. Stir in the bouillon powder and spinach, cook until wilted, then add the ricotta and thyme.
  • Take a piece of dough and roll it out so that it lines one of the sandwich tins with just a little bit of overhang. (Try not to add any extra flour when rolling if you can.) Spoon in half the filling, spread it out with the back of the spoon, then roll another piece of dough so that it fits snugly inside the tin. Fold over the overhang so that the filling is completely enclosed, then spread over half the tomato purée mixture and scatter with half the cheese. Repeat with the rest of the dough, filling and topping to make two pies, then put in a warm place for about 20 mins to prove. Bake for 15-20 mins until golden, then leave to cool in the tin for 5 mins before serving with a few leaves of basil scattered over. If you're following the Healthy Diet Plan, serve one pie between two people straightaway. Leave the other pie to cool. Will then keep chilled for up to three days. Reheat in the oven at 200C/180C fan/gas 6 for about 12-15 mins.

Nutrition Facts : Calories 574 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 10 grams sugar, Fiber 16 grams fiber, Protein 27 grams protein, Sodium 0.8 milligram of sodium

SPINACH STUFFED PIZZA



Spinach Stuffed Pizza image

I had my first stuffed pizza when I attended college near Chicago. I was amazed to see pizza well over an inch thick, with topping on the inside! When I served this version to my family, there are no leftovers. --Nancy Gilmour of Sumner, Iowa

Provided by Allrecipes Member

Time 50m

Yield 6

Number Of Ingredients 9

1 (1 pound) loaf frozen bread dough, thawed
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup chopped fresh mushrooms
½ cup chopped onion
¼ teaspoon salt
⅛ teaspoon pepper
2 cups shredded part-skim mozzarella cheese
½ cup pizza sauce
2 tablespoons shredded Parmesan cheese

Steps:

  • Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide into thirds. On a lightly floured surface, roll one portion of dough into a 10-in. circle. Transfer to a 9-in. springform pan coated with nonstick cooking spray. Press dough onto bottom and up sides of pan.
  • In a bowl, combine the spinach, mushrooms, onion, salt and pepper. Sprinkle half of the mozzarella cheese over crust. Cover with spinach mixture; sprinkle with remaining mozzarella. On a lightly floured surface, roll out a second portion of dough into a 10-in. circle; place over cheese layer. Pinch together top and bottom crust. (Save remaining dough for another use).
  • Bake at 400 degrees F for 25-30 minutes or until lightly browned. Spread pizza sauce over top crust; sprinkle with Parmesan cheese. Bake 5-6 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 346.1 calories, Carbohydrate 43 g, Cholesterol 25.6 mg, Fat 9.8 g, Fiber 5.1 g, Protein 19.9 g, SaturatedFat 4.1 g, Sodium 908.6 mg, Sugar 5.2 g

DEEP-DISH SPINACH PIZZA



Deep-Dish Spinach Pizza image

My husband won a pizza contest with this pizza from Jane Brody who got it from Pizzapiazza in Lower Manhattan. He won for best tasting AND best looking pizza. Hard to believe when in competition with other cheese and meat-loaded pies. This one is full of vegetables with low-fat cheeses and homemade sauce in a whole wheat crust. Baked in a springform pan, the sides allow for an attractive design of plum tomatoes and fresh basil leaves. It's definitely worth the effort.

Provided by sugarpea

Categories     Sauces

Time 1h25m

Yield 1 9inch pie, 4 serving(s)

Number Of Ingredients 25

1 cup warm water (110° 1 T active dry yeast (1 pkg)
1 pinch sugar
2 -2 1/4 cups all-purpose flour, divided
1 cup whole wheat flour
1 teaspoon salt, if desired
2 tablespoons olive oil
cornmeal, for sprinkling pan
1 tablespoon olive oil
2/3 cup onion, sliced (1 medium)
1 teaspoon garlic, minced
1 (16 ounce) can plum tomatoes, with their juice
1/4 teaspoon salt, if desired
1/4 teaspoon sugar
fresh ground black pepper
1 pinch hot red pepper flakes
1 lb fresh spinach, washed but not dried,stems trimmed
1 tablespoon olive oil
1 teaspoon garlic, minced
1 1/2 cups shredded part-skim mozzarella cheese (6 ounces)
3/4 cup shredded swiss cheese (about 3 ounces)
1/3 cup 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

Steps:

  • 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.

CHICAGO STYLE STUFFED PIZZA



Chicago Style Stuffed Pizza image

For this tasty Chicago-style stuffed pizza, a deep-dish pizza is stuffed with cheese, sausage, pepperoni, onions and green pepper. It's excellent!

Provided by Mark

Categories     Main Dish Recipes     Pizza Recipes

Time 1h50m

Yield 5

Number Of Ingredients 17

2 teaspoons white sugar
1 cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
3 cups unbleached all-purpose flour, divided
½ cup warm water (110 degrees F/45 degrees C)
½ cup yellow cornmeal
1 ½ teaspoons salt
2 tablespoons olive oil
¼ pound spicy Italian sausage - browned, drained and crumbled
9 ounces shredded mozzarella cheese
¼ cup grated Parmesan cheese
⅓ cup diced pepperoni
¼ cup chopped onion
⅛ cup chopped green bell pepper
1 teaspoon dried oregano
3 cloves garlic, sliced
½ cup tomato sauce

Steps:

  • To Make Dough: In a small bowl, dissolve sugar in 1 cup warm water; in a separate small bowl combine the yeast, 1/2 cup flour, and 1/2 cup warm water. Mix together and let rest in bowl for about 20 minutes, until foamy.
  • Meanwhile, in a medium bowl mix together remaining 2 1/2 cups flour with cornmeal and salt; remove half of this mixture from bowl and stir 1 cup sugar water into bowl. When well mixed, return second half of flour/cornmeal mixture to bowl and mix all together; then stir in yeast mixture. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in volume.
  • Preheat oven to 450 degrees F (230 degrees C). To Make Stuffing: In a large bowl combine the sausage, mozzarella cheese, Parmesan cheese, pepperoni, onion, bell pepper, oregano and garlic. Mix well.
  • Press half of the dough in the bottom and up the sides of a lightly greased deep dish pan. Bake crust in preheated oven for 4 minutes, then add the stuffing mixture to the bottom crust and cover with top crust; seal edges together with fingers, and trim excess. Slit top crust to allow steam to vent during baking; top with tomato sauce.
  • Bake on lower rack at 450 degrees F (230 degrees C) for 45 minutes, or until crust is golden brown. Remove from oven and allow to cool for 5 minutes, then cut and serve.

Nutrition Facts : Calories 702.9 calories, Carbohydrate 75.8 g, Cholesterol 70.2 mg, Fat 30 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 11.8 g, Sodium 1646.2 mg, Sugar 5 g

SICILIAN STUFFED PIZZA WITH RICOTTA AND ARUGULA



Sicilian Stuffed Pizza With Ricotta and Arugula image

At a pizzeria in the small Sicilian town of Vallelunga-Pratameno, about a couple of hours' drive from Palermo, you could get nearly any kind of pizza, but the house specialty didn't look like a pizza at all. To make it, the dough was stretched as usual, then slid naked, with no toppings, onto to the oven's stone floor. In no time at all, the dough began to puff up until nearly spherical, like a giant pita bread. It was taken from the oven, split open and filled with fresh local sheep's milk ricotta and a large handful of arugula. To serve, it was cut into wedges, like a heavenly sandwich. My version includes a few anchovies and strips of roasted pepper, but even without them, it is delicious.

Provided by David Tanis

Categories     dinner, lunch, pizza and calzones, main course

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 11

Fine semolina, for dusting
8 ounces pizza dough (store-bought or homemade), rolled in a ball and held at room temperature (see recipe)
8 ounces very fresh ricotta, drained
Extra-virgin olive oil
6 to 8 anchovy fillets, rinsed and blotted
A few strips of roasted sweet pepper
A few basil leaves
Salt and pepper
Crushed red-pepper flakes
1/4 cup grated aged pecorino cheese, such as pepato
2 large handfuls arugula, preferably not too tender

Steps:

  • Turn oven to 450 degrees and put a pizza stone on the middle shelf to heat for 20 to 30 minutes. (Alternatively, use a heavy-duty baking sheet.)
  • Sprinkle a clean work surface lightly with semolina. Place the pizza dough on top and push down with your hands, flattening it. Dust lightly with semolina, if it seems sticky. Press down and outward with fingers to a diameter of about 8 inches. (You may use a rolling pin if you prefer.)
  • Sprinkle more semolina beneath the dough so it will easily slide as you begin to stretch it in all directions to a diameter of about 10 inches.
  • To transfer the dough to the oven, slide a pizza peel (or something similar, like the steel, rimless bottom of a tart pan or a stiff piece of cardboard) under the dough. There should be sufficient semolina on the bottom of the dough to keep it from stickling to the peel.
  • Transport the dough to the oven and quickly slip it from the peel onto the pizza stone. In a few minutes it will begin to puff. Let it bake for 8 to 10 minutes, until nicely browned and well puffed. Remove from oven and place on a cutting board.
  • Use a knife to cut all the way around at the edge, separating the top half from the bottom. Add the fillings: Spoon the ricotta in blobs to cover the surface, then smooth briefly. Drizzle ricotta with 3 tablespoons olive oil and arrange randomly the anchovy, pepper strips and basil. Season lightly with salt, pepper and crushed red pepper to taste.
  • Cover everything with pecorino and arugula and put the top back on the pie. Use a large knife to cut the pie in half, then in wedges of what ever size you with. Serve immediately.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 772 milligrams, Sugar 1 gram

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From therecipes.info


SPINACH STUFFED PIZZA – NUTRICHEF KITCHEN
Preheat oven to 400°. In a large bowl, mix spinach, mushrooms, onion, salt and pepper. Punch down dough; divide into thirds. On a lightly floured surface, roll 1 portion of dough to a 10-in. circle. Transfer to a 9-in. spring form pan coated with cooking spray; press dough onto bottom and partway up sides of pan.
From nutrichefkitchen.com


SPINACH-STUFFED PIZZA | RECIPE | PIZZA RECIPES HOMEMADE, RECIPES, …
Oct 11, 2015 - I had my first stuffed pizza when I attended college near Chicago. I was amazed to see pizza well over an inch thick, with topping on the inside! When I served this version to my family, there are no leftovers. —Nancy Gilmour of Sumner, Iowa. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.com


GIORDANO'S DEEP DISH STUFFED SPINACH PIZZA RECIPE
Mix flour, salt, yeast, and sugar in large bowl with a dough whisk or wooden spoon. 7 tablespoons canola oil 1 tablespoon olive oil Pour oil into flour mixture and mix well. 2 cups warm water Add water in ⅓ to ½ cup increments and mix well with dough whisk or wooden spoon. As you mix, a rough dough should start to form.
From makebetterfood.com


DEEP DISH SPINACH STUFFED PIZZA - CURRYANDVANILLA
2017-03-14 Heat oven to 450 degrees Fahrenheit or 230 degrees Centigrade. Grease a 9 inch round baking pan (which is at least 2 inches deep) with oil and sprinkle the bottom of the pan with semolina or cornmeal (this makes for a crispy crust). Punch down dough; divide into 2 portions. Roll one portion to about a 11 inches circle.
From curryandvanilla.com


SPINACH-STUFFED PIZZA RECIPE: HOW TO MAKE IT | TASTE OF HOME
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From stage.tasteofhome.com


CHEESY SPINACH AND SAUSAGE STUFFED #PIZZA #RECIPE – A …
Oh and the cheese from the original recipe? Gone. I didn’t use any, because this creamy sauce is nothing but yummy cheese! Here’s how I made the dish. Cheesy Spinach And Sausage Stuffed Pizza. INGREDIENTS. 2 pizza crusts (I used refrigerated pizza crust, the thin crust variety) 1 lb ground mild Italian sausage; 1x 10 oz box frozen chopped ...
From fromvalskitchen.com


STUFFED PIZZA (SPINACH AND MASHROOM) RECIPE
Squeeze all the liquid out of the spinach. 18- Mix the cooked spinach and mushrooms with mozzarella cheese until well combined. 19- Take the dough out of the refrigerator, roll out 2/3 of the dough into a circle. 20- Place the dough into a two inches deep nonstick cook ware and spread the dough to reach the edges. 21- Fill the mozzarella cheese mixture on top the dough. …
From aashpazi.com


STUFFED PIZZA | KING ARTHUR BAKING
Poke holes all over the top crust, to allow steam to escape. Repeat with the remaining dough and ingredients, making another 9" round pizza. Allow the pizzas to rest/rise, covered, for about 30 minutes. Meanwhile place one oven rack at the bottom of the oven and one rack towards the top. Preheat the oven to 425°F.
From kingarthurbaking.com


SPINACH STUFFED PIZZA | RICHS USA
1. Prepare dough per directions on box. 2. Put whole tomatoes in bowl and crush or break down slightly leaving some medium pieces intact. 3. Mix in the olive oil, oregano, basil, and garlic, set aside. 4. In a separate bowl, toss spinach and mozzarella together, set aside. 5.
From richsusa.com


CHICAGO-STYLE STUFFED PIZZA - ANDREA MEYERS
2006-06-08 Preheat the oven to 450° F. Punch down the dough and turn it out onto a work surface. Knead for about 1 minute. Divide the dough into two pieces, about ⅓ and ⅔ of the dough. Roll out the larger piece in a large circle until it is about 3 …
From andreasrecipes.com


SPINACH AND FETA-STUFFED PIZZA BREAD RECIPE - PILLSBURY.COM
2016-09-20 Spray large cookie sheet with cooking spray. In medium bowl, mix 1 cup of the mozzarella cheese, the Parmesan cheese, garlic powder and Italian seasoning. Set aside. 2. Unroll dough on cookie sheet. Sprinkle remaining 1 cup mozzarella cheese lengthwise over half of the dough. Top with spinach, roasted peppers, feta cheese and olives. 3.
From pillsbury.com


STUFFED PIZZA | KING ARTHUR BAKING
2010-04-26 When the onion is starting to brown, add 2 garlic cloves, peeled and crushed. Cook for about 30 seconds, and remove the pan from the stove. Add the following: 1 teaspoon dried oregano; or 1 teaspoon Pizza Seasoning. 4 teaspoons sugar, or …
From kingarthurbaking.com


SPINACH STUFFED PIZZA ROLL - HARVEST FRESH
Preheat oven at 375 degrees. Lightly spray the pan with a non-stick spray, spread pizza dough onto the prepared baking sheet. Once spread add ingredients in the centre of the dough leaving space for folding, then add salt, garlic seasoning, parsley, onions, mozzarella cheese, parmesan cheese, spinach, oil and red pepper flakes.
From harvest-fresh.ca


GLUTEN-FREE SPINACH STUFFED PEPPERONI PIZZA RECIPE
2021-02-08 Gluten Free Spinach Stuffed Pepperoni Pizza Recipe. Click the GO TO RECIPE button below to go to our sister site GlutenFreeFoodee.com to get the full recipe. You will also find many other great gluten-free recipes, tips, and product reviews. Check it out. GO TO RECIPE. 0 Facebook Twitter Pinterest Linkedin. You may also like to read... The Best Gluten …
From olderslightlywiser.com


SPINACH AND PEPPERONI STUFFED DEEP DISH PIZZA RECIPE
2014-03-19 Heat 1 tablespoon oil in a large skillet over medium heat. Add the spinach; cook, tossing occasionally, until beginning to wilt; transfer to a plate and let cool; squeeze out excess moisture. In a ...
From womansday.com


STUFFED SAUSAGE SPINACH AND MUSHROOM PIZZA
Reserve 1/3 of the dough and place in bowl; cover. Brush a round 12-inch pizza pan (at least 2-inches deep) with oil. Pat dough evenly over bottom and up sides of pan. Cook and stir onion, mushrooms and garlic in remaining 1 tablespoon olive oil in a large skillet for 4 to 5 minutes or until tender. Stir in sausage; cook and stir 3 to 4 minutes ...
From fleischmannsyeast.com


STUFFED SPINACH PIZZA RECIPE | SARGENTO® FOODS INCORPORATED
Place tomatoes and sausage, if desired, in pan; sprinkle with basil, oregano and pepper. Combine Ricotta, spinach, Mozzarella, 3/4 cup Parmesan, garlic and salt in small bowl; spread over tomatoes. Roll remaining dough into 9-inch circle; place over cheese mixture. Pinch edges to seal. Bake in preheated 450°F oven 25 minutes.
From sargento.com


SPINACH GARLIC STUFFED PIZZA - A WHISK AND TWO WANDS
2016-10-17 Break cheese up and spread on top of the spinach, season with sea salt, and fold the other side of the crust on top of the spinach. Pinch the edges together to seal. Carefully brush, or use olive oil spray, the outside and sprinkle with sea salt and optional parmesan sprinkles. Bake for about 8-10 minutes or until the crust gets golden brown.
From awhiskandtwowands.com


STUFFED PIZZA WITH SPINACH AND CHANTERELLES - ANDREA MEYERS
2009-12-07 Toss the cheese and spinach together in the medium mixing bowl, and then put it into the pizza pan. Sprinkle with the chanterelle mushrooms. Lay the second piece of dough on top, then crimp the two edges of the dough together with your fingers to form a thick border. Press down on the filling with your hand, and cut a 1-inch (2.5 cm) slit in the center of the top crust to …
From andreasrecipes.com


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