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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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 Ingredients:
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 (8 ounces) shredded part-skim mozzarella cheese |
1/2 cup pizza sauce |
2 tablespoons shredded parmesan cheese |
Directions:
1. 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.
2. On a lightly floured surface, roll one portion of dough into a 10-in. circle. Transfer to a 9-in. springform pan coated with cooking spray. Press dough onto bottom and up sides of pan.
3. In a large 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.
4. 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).
5. Bake at 400° 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. Yield: 6 servings.
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