Stuffed Pizza Featured

 

"Spinach and Mushroom"

  • 1 1/2 Cup All-Purpose Flour

  • 1/2 Bunch Spinach

  • 1/2 lb (226 g) Mushrooms

  • 8 oz (227 g) Mozzarella Cheese

  • 1 1/4 Tsp Yeast

  • 3/4 Tsp Salt

  • 1 Tsp Sugar

  • 2/3 Cup Water (room temperature)

  • 1 1/2 Tbsp Butter

  • 4 Tbsp Olive Oil

  • 1 Tsp Olive Oil

  • 4 Tbsp Butter

  • 2 Garlic Cloves

  • 1 Can (15 oz-425 g) Diced Tomatoes

  • Salt, Black Pepper Powder, Ground Chili Pepper

  • 2 Tbsp Cornmeal

PREPARATIONS:
1- Dice the mushrooms.
2- Mince the spinach.
3- Leave 2 tbsp butter in room temperature until soften.
4- Melt 2 tbsp butter.
DIRECTIONS:
A- DOUGH
1- Combine 1 1/2 Cup all-purpose flour, 2 tbsp cornmeal, 1 1/4 tsp yeast, 3/4 tsp salt and 1 tsp sugar in a bowl.
2- Add 2/3 cup of water (room temperature) to the bowl.
3- Melt 1 1/2 tbsp butter and add to the dough.
4- Pour in 1 tsp olive oil to the dough.
5- Add more flour if needed. Knead the dough until smooth and it doesn't stick.
6- Apply olive oil to a separate bowl or spray with cooking spray, place the dough into the bowl and cover the dough with plastic.
7- Let the dough rise at room temperature until doubled (60 minutes).
8- Flatten out the dough on a surface using a rolling pin. Spread the softened butter over the dough evenly (leave few inches edge from all sides).
9- Roll in the dough and then place it seam side down and roll it flat into a rectangle.
10- Fold the rectangle dough and pinch the ends to seal and form a ball.
11- Transfer the dough back to the sprayed bowl, cover it with a plastic and place it into the refrigerator for an hour (until doubled in size).
B- SAUCE
12- Heat 2 tbsp olive oil in a pot, crush 2 garlic cloves and fry for few minutes.
13- Pour in one can of diced tomatoes with its juice to the garlic pot.
14- Add salt, black pepper powder and ground chili pepper. Stir well and simmer for an hour until the juices have evaporated and it thickens.
C- PIZZA
15- Saute the mushrooms in a pan with 2 tbsp of olive oil for 10 minutes.
16- Cook the minced spinach in a microwave for about 2 minutes.
17- Let the spinach cool down. 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.
22- Roll out the remaining of the dough and cover the mixture, pinch the sides to the bottom dough.
23- Poke few air holes on the top dough.
24- Preheat oven to 425º F (218º C) for 20 minutes.
25- Remove the pizza from the oven, top with the tomato sauce. Sprinkle shredded mozzarella cheese on top.
26- Turn the oven down to 375º F (190º C).
27- Place the pizza back in the oven for 10 more minutes.

http://www.aashpazi.com/stuffed-pizza


Rate this item
(0 votes)
Login to post comments
back to top
Contact us to submit your food / kitchen related content.Web E-Kitchen.

Get Our App Now

Popular Recipes

  1. Hot News
  2. Tags
  3. Comments
Fuyu Persimmons, Ready to Eat
Eggs and Greens Breakfast Pizza
Vancouver Local Foods Gift Basket Ideas
Boozy Valentine hand pies
Pomegranate Sweet
grilled bacon salad with arugula and balsamic

Search

Sign In or Create Account