Chicago deep dish pizza with spinach

• Vegetarian

• Produce

  • 6 oz Baby spinach
  • 1/2 tsp Basil, dried
  • 1 tsp Garlic powder
  • 1/2 tsp Oregano, dried
  • 1 28 ounce can Tomatoes

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/2 tbsp Cornmeal, yellow
  • 1 1/4 tsp Instant yeast
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Canola oil
  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Asiago cheese
  • 2 tbsp Butter
  • 6 oz Mozzarella cheese

• Liquids

  • 1/2 cup Water

Found on savorytooth.com

Description

Directions

• Combine all of the crust ingredients in a large mixing bowl. Knead by hand or a mixer until smooth. Form into a ball shape.
• Lift the dough up and lightly oil the bowl. Put the dough back in and tightly cover the bowl. Let it sit for about 60 minutes.
• Prepare a round 9-inch diameter high-sided baking pan by oiling its bottom and sides. Sprinkle a thin layer of cornmeal over the bottom of the pan.
• When the dough is ready, stretch it out on a surface like a baking mat. You want to stretch it out as much as you can to make a large circle. A rolling pin may help. The dough needs to be stretched out enough to cover the bottom and sides of the baking pan.
• Place the dough in the pan and stretch it out to cover the pan’s bottom and all the way up the sides.
• Preheat the oven for 425 F. While it’s preheating, let the dough rest in the pan.
• Bake the crust until it’s set and barely starting to brown, about 10 minutes.
• Cover the bottom of the crust with mozzarella cheese. Add the sautéed spinach, reserving a bit.
• Combine the garlic, oregano, basil, and salt and distribute over the spinach.
• Add the crushed tomatoes. Add the remainder of the spinach on top, mixing it in with the tomatoes.
• Sprinkle with asiago cheese.
• Bake at 425 F for 25 minutes. Carefully remove the pizza from the pan and let it cool before slicing into it.

Nutrition