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Six servings. Preparation time: 45 minutes. Rising time: 1 hour. Cooking time: 30 minutes.


1 tbsp. sugar
2 env. active dry yeast
2 c. warm water (105 to 115 degrees)
1/3 c. oil
4 to 6 c. flour


2 tbsp. olive oil
1 clove garlic, minced
1 (28 oz.) can crushed tomatoes with added puree
2 tsp. oregano
1 1/2 tsp. basil
1/2 tsp. salt
1/2 tsp. pepper, freshly ground


3 (10 oz.) pkgs. frozen chopped spinach, thawed & well-drained
2 1/2 c. Mozzarella cheese, shredded
1/2 c. Parmesan cheese, freshly grated
1/2 c. Romano cheese, freshly grated
1/4 tsp. salt
1/4 tsp. pepper, freshly ground
1 tsp. basil
2 cloves garlic, minced
2 tbsp. olive oil
2 c. mushrooms, sliced (optional)
Red onion rings (optional garnish)
Green pepper rings (optional garnish)

For dough, dissolve sugar and yeast in the water in large bowl; let stand until bubbly. Stir in 1/3 cup oil. Stir in 4 cups of the flour until smooth; stir in remaining flour as needed until stiff dough forms. Knead on lightly floured surface until smooth and elastic. Put into greased bowl. Turn to coat top. Let rise, covered, in warm place until doubled in bulk, about 1 hour.

For sauce, heat 2 tablespoons oil in large saucepan; add garlic, saute 2 minutes. Stir in tomatoes, oregano, 1 1/2 teaspoons basil, 1/4 teaspoon salt and pepper. Simmer 30 minutes, or until very thick.

For filling, mix remaining ingredients in large bowl. Heat oven to 450 degrees. Lightly oil a 12-inch deep dish pizza pan. Sprinkle pan lightly with cornmeal.

Punch down dough. Let rest 10 minutes. Roll 2/3 of the dough into 16-inch circle. Fit into 12-inch deep dish pizza pan with sides overhanging.

Put spinach mixture into center of dough and smooth evenly over surface. Roll remaining dough on lightly floured surface to 12-inch circle. Put over filling. Crimp edges; cut excess dough at edges so dough is level with top crust. Pour sauce over dough to cover. Top with optional onion rings and green pepper rings. Bake at 450 degrees until dough is golden, 25 to 30 minutes.

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