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Chicago Stuffed Pizza




Source of Recipe


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List of Ingredients




DOUGH
2 cups warm water
1/3 cup olive oil
5 cups bread flour
1 cup all-purpose flour
3 tablespoons semolina or corn meal
2 1/2 teaspoons salt
5 teaspoons dry yeast
SAUCE
2 tablespoons olive oil
2 cloves garlic -- minced
1 can Italian plum tomatoes -- (28 oz.)
1 small onion -- minced
1 small green pepper -- diced
1 1/2 teaspoons oregano
1 teaspoon basil
1/2 teaspoon fennel seeds
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lemon juice
2 tablespoons red wine
FILLING
3 packages frozen chopped spinach -- cooked and

drained
3 cups mozzarella cheese -- shredded
1/2 cup fresh parmesan cheese -- shredded
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon basil
1/4 teaspoon oregano
2 cloves garlic -- minced
2 tablespoons olive oil
2 cups mushrooms -- thinly sliced
1 1/2 cups italian sausage -- cooked
and/or
1 cup pepperoni -- thinly sliced
PAN PREPORATION
1/8 cup seasoned bread crumbs
2 tablespoons olive oil



Recipe



DOUGH
Place all dough ingredients in your machines fully assembled

pan in the order recommended by your machines manufacturer.
Place the pan in your machine. Select the dough or manual
cycle and press start.

SAUCE
Saute garlic in oil to soften. Add tomatoes, onion, green
pepper, oregano, basil, fennel, salt, pepper, lemon juice
and red wine. Simmer on low, til sauce thickens (20-30
minutes). Cool thoroughly.

FILLING
In a large bowl, toss together spinach, cheese(s), salt,
pepper, basil, oregano, garlic and oil. Reserve mushrooms,
sausage and/or pepperoni. Preheat oven to 450 degrees.

ASSEMBLY
Smear a 12-inch deep dish pizza pan with some olive oil and
sprinkle on seasoned breadcrumbs. Gently deflate the dough.
Let it rest for a few minutes then press or roll out
two-thirds of it to a 16 inch circle. Line pan, allowing for

an overhang. Spoon in a touch of sauce, then all of the
filling. Top filling with mushrooms, sausage and/or
pepperoni. Roll remaining dough out to a 12 inch circle.
Place on top and crimp sides. Top with sauce, then
mozzarella cheese and parmesan. Bake until sizzling and
golden (30-40 minutes). Let cool for 10 minutes or so before