Homemade Pizza – it’s what’s for dinner!
Inspired by Edwardo’s, my favorite Chi-town pizza.
Stuffed Spinach and Sausage PizzaDough-
4 t. sugar
3 pkg rapid rise yeast
2 c. warm water
5 c. all-purpose flour
4 t. salt
6 T. butter, melted6 oz. bag fresh baby spinach, washed and spun dry
1 lb. part skim mozzarella
8 oz. monterey jack
1-1/2 c. pizza sauce
1 c. diced tomatoes
2/3 lb. sweet italian sausage, browned and drained
1/2 c. parmesano reggianoPreheat oven to 475F. Lightly oil 14-inch deep dish pizza pan.
Combine yeast & sugar in warm water. Let sit for 5 minutes. It should foam up. Combine flour and salt. Add the butter, then add the yeast mixture. Combine and knead on floured surface until dough is soft and smooth. Let rise 1 hour.
Shred cheese. Put spinach in food processor to chop fine (or use frozen chopped spinach – defrosted and well drained). Mix mozzarella and jack cheese with the spinach. (You can use any cheeses you want – I added a little asiago because I had it in my fridge). Reserve parmesano for topping. Mix pizza sauce with tomatoes (canned or fresh). Cook sausage.
Assembly instructions below…
Recipe based on Stuffed Pizza with Spinach in The Chicago-Style Pizza Cookbook (Pasquale Bruno, 1983).