Deep-Dish Spinach Pizza
This pizza is so good and is worth the time it takes to make. I have used the sauce recipe for pasta.
List of Ingredients
Make the Favorite Pizza dough for this recipe.
Sauce:
1 tablespoon olive oil
1 medium onion -- sliced
1 teaspoon finely minced garlic
1 16 oz. plum tomatoes with their juice
1/4 teaspoon salt
1/4 teaspoon sugar
freshly ground black pepper -- to taste
pinch hot red pepper flakes
Topping:
1 10 oz. pckg. frozen chopped spinach -- thawed and squeezed dry
1 tablespoon olive oil
1 teaspoon finely minced garlic
1 1/2 cups shredded mozzarella cheese
3/4 cup shredded swiss cheese
1/3 cup grated parmesan cheese
3 ripe plum tomatoes, sliced thinly
lengthwise
16 fresh basil leaves -- if available
Recipe
To Prepare the Sauce: Heat oil over med-low heat in a large skillet and saute the onion and garlic until they are soft but not brown. Turn heat to low. Add tomatoes and their liquid, salt, sugar, pepper and pepper flakes. Simmer the sauce, uncovered, stirring it occasionally, until it is very thick, about 30 minutes.
To Prepare the Topping: Heat oil in a small skillet, add the garlic and saute it for 15 seconds (do not let it brown). Add the chopped spinach, and saute the mixture, stirring it for another minute. Remove the mixture from the heat.
To Assemble the Pizza: Place the oven rack on the lowest rung, and preheat the oven to 475 deg. Using the prepared dough, roll it out on a lightly floured surface to a 12" circle. Lightly grease a 12" deep dish pizza pan. Sprinkle corn meal on the bottom of the pan. Line the bottom and sides with the dough not letting any hang over. In a small bowl, combine the cheeses and spread 1 1/2 cups cheese mixture over bottom of crust. Spread tomato sauce evenly over cheeses then spread cooked spinach over tomato sauce. Arrange tomato slices along the outer edges of pie, interspersing slices with basil leaves. Place the remaining tomato slices in circle in center. Bake pizza in the preheated oven for 25 minutes or until crust is golden and filling bubbly. Let it stand for 5 minutes before cutting.
Source:
Jane Brody's "Good Food Book"
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