Deep-Dish Florentine Pizza

Recipe by Chef Zephyr
READY IN: 1hr 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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