Vegetarian Spinach Stuffed Pizza Food

SPINACH-STUFFED PIZZA

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.

CHICAGO-STYLE STUFFED SPINACH PIZZA

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.

VEGETARIAN SPINACH STUFFED PIZZA

Steps:

• Prepare your pizza dough if you plan on making it from scratch. Here is my go to homemade pizza dough recipe but cut it in half for just one of these stuffed pizzas. If you are buying premade dough, you only need one package.
• Heat the oven to 475 degrees.
• Stretch out half your dough in the bottom of a greased 9" cake pan.
• Mix together the tomatoes, olive oil, garlic, salt, basil, oregano and Parmesan for the sauce.
• Mix together the spinach and Italian blend shredded cheese and pile on top of the bottom crust.
• Top the spinach stuffing with the other half of pizza dough and trim off any extra dough. (You don't want big clumps of dough because it will make the pizza too bready.)
• Fold and pinch the bottom and top layers of dough to seal tightly and cut some holes into the top crust to let air escape while the pizza bakes.
• Add the tomato sauce to the top crust and spread it all the way to the sides so the crust doesn't burn.
• Bake the pizza in a 475 degree oven on the bottom rack for 10 minutes then move to the top rack for an additional 20-25 minutes.

SPINACH PIZZA

Steps:

• FOR CRUST: Stir oat flour, all purpose flour, whole wheat flour, cornmeal and baking powder together; add oil and milk, mix well.
• Knead gently 10 to 12 strokes; press dough into a 12 inch lightly sprayed or greased pizza pan, building up at edges.
• Bake at 425F for 12 to 15 minutes or until brown.
• FOR TOPPINGS: Meanwhile, warm veggie ground beef with pizza sauce in microwave or in saucepan. If using ground beef, cook until no longer pink, drain, stir in pizza sauce.
• Arrange spinach on crust. Top with "meat" mixture; arrange mushrooms over meat; sprinkle with cheese.
• Bake at 425F for 10 to 15 minutes.

SPINACH-STUFFED PIZZA PIES

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.