Deep-Dish Florentine Pizza
- Reviews 2
Ready In: 1 hr 40 mins
Serves: 8
Yields: 1 14-inch pizza
Ingredients
Crust
- 1⁄2 cup white cornmeal
- 4 teaspoons white cornmeal
- 1 (1/4ounce) package active dry yeast
- 1 cup warm water
- 1 tablespoon sugar
- 1 tablespoon olive oil
- 1 1⁄2 teaspoons salt
- 2 cups white flour
- 1⁄2 cup whole wheat flour
Florentine Topping
- 1 lb mild Italian sausage
- 1 (10 ounce) package frozen chopped spinach
- 1⁄2 cup chopped onion
- 1 garlic clove, minced
- 16 ounces mozzarella cheese, shredded
- 1 (4 1/2ounce) jar sliced mushrooms, drained
- 2 (8 ounce) cans pizza sauce
- 1⁄4 cup water
- 1⁄2 cup grated parmesan cheese
Directions
- For crust:
- Grease a 14-inch deep dish pizza pan. (or 2 9-inch square baking pans).
- Sprinkle with 4 teaspoons cornmeal.
- Dissolve yeast in warm water & sugar in mixing bowl.
- Add 1/2 cup cornmeal, oil, salt and 1/2 cup whole wheat flour and 1 cup white flour.
- Mix well.
- Stir in enough additional flour to make a soft dough.
- Knead for about 5 minutes.
- Shape to form ball; place in greased bowl, turning once to coat surface. Cover, let rise in warm place about 45 minutes until double.
- Punch dough down.
- Cover.
- Let rest 10 minutes.
- Roll out or stretch dough to fit pan and come up sides forming a 1 inch rim. Let rise from 5 minutes - 20 minutes depending on how you chewy you want the crust.
- For topping:
- While dough is rising, thaw spinach in microwave.
- Squeeze moisture from spinach.
- Remove meat from casing if necessary.
- Brown in a 12-inch skillet with onion & garlic.
- Drain the fat off.
- Add spinach, cook about 10 minutes more.
- Spread cheese evenly over crust.
- Arrange meat mixture over cheese.
- Top with mushrooms.
- Combine pizza sauce & water.
- Spread over toppings.
- Bake at 450 degrees for about 15 - 18 minutes.
- Sprinkle grated Parmesan cheese over pizza.
- Bake an additional 5 - 10 minutes.
- Let rest 5 - 10 minutes before cutting.
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