Chicago-Style Stuffed Spinach Pizza

Recipe by Hey Jude
READY IN: 2hrs 1min




  • Crust: dissolve yeast and sugar in water in a large bowl; let stand until bubbly; stir in oil then stir in 4 cups of the flour until smooth; add additional flour as needed to form a stiff dough.
  • Lightly flour the work surface; knead dough until smooth and elastic, about 7 to 10 minutes; put into a greased bowl; turn to coat top then let rise, covered, in a warm place until doubled, about 1 hour.
  • Sauce: heat oil in a large saucepan over medium-high heat; add garlic, cook 2 minutes; stir in tomatoes, oregano, basil, salt and pepper; simmer until very thick, about 30 minutes or so.
  • Filling: mix spinach, mozzarella, mushrooms, parmesan, romano, garlic, olive oil, basil, salt and pepper in a large bowl.
  • Heat oven to 450°.
  • Punch down dough; let rest 10 minutes.
  • Lightly oil a 12-inch pizza pan that is at least 2" deep.
  • Roll two-thirds of dough into a 16-inch circle; let sides overhang the pan.
  • Put the spinach mixture into center of dough; smooth evenly over the surface.
  • Roll the remaining dough on a lightly floured surface to a 12-inch circle; place over the spinach filling then pinch the edges together and cut excess dough at the edges so that the bottom dough is level with the top crust.
  • Pour sauce over the dough to cover.
  • Bake until crust is golden, 20-40 minutes.
  • Let stand 10 minutes before slicing into wedges for serving.
  • Ice cold beer or root beer is great with this pizza.