Prep 20 mins
Cook 30 mins
Mmmm...double-crust pizza full of cheesy, spinachy goodness! I found this in a low-fat cookbook, but I can't remember which. Prep time doesn not include time for dough to rise.
- 3⁄4 cup warm water
- 1 teaspoon sugar
- 1 (1/4 ounce) packet yeast
- 1 1⁄2 cups whole wheat flour
- 3⁄4 cup flour
- 6 ounces fresh spinach
- 1 1⁄2 cups part-skim mozzarella cheese
- 1⁄3 cup parmesan cheese
- 4 ounces sliced mushrooms
- 1 (8 ounce) can tomato sauce (with basil and oregano is yummy!)
- garlic powder
- Combine water and sugar. Add yeast and dissolve. Let stand 5 minutes, then add dry ingredients.
- Knead 6-8 minutes, adding flour as necessary. Let rise 30 minutes.
- Meanwhile, combine cheeses and spinach.
- Punch dough, then divide in two. Roll 1 ball intoan 11" circle and place in a greased pie pan. Prick w/ a fork and bake for 4 minutes at 475.
- Spread filling over and cover with other crust. Cut 1" slit in top crust.
- Top with tomato sauce, then sprinkle with herbs to taste. Top with fresh mushrooms.
- Bake on middle rack at 450 for 15 minutes. Reduce oven temperature and bake 5-10 minutes at 400.
- Cool and slice. Enjoy!
My daughter and I made this last night with a few changes and it was awesome! (It came out just like the picture!!) I omitted the AP flour completely, added herbs to the crust (and will add flax next time), and changed the mozzarella to a feta and cheddar combo due to what we had on hand. It was definitely a knife and fork pizza for me and the kids, but not for Daddy. We all really enjoyed it. Thanks for posting! :) P.S. I would recommend making the top crust a tad thinner than the bottom as it didn't fully cook in the middle.
This is a really good pizza. The dough is super easy to make but does need some spices kneaded in for flavor and Buddha felt he would prefer 50 WW/50 AP flour. The filling only required 2 oz of fresh spinach (which we chopped), 8 oz mozarella, 2.5 oz mushrooms (jar type), and 1/4 cup of sauce (we used Recipe #255242). That was plenty of toppings. The 1/3 cup parmesan was right on. We used about 5/8 of dough for the bottom and opted for a very thin upper crust which we tucked under the partially baked bottom crust to seal in the bottom filling. The upper dough doesn't bake crusty, but more like a soft dough. Baking temp and time are spot on. The use of fresh mozarella, parmesan, and fresh spinach are really flavorful and blend well together. Next time we may do this as a stromboli.