Post by chief_cook2 on May 18, 2003 19:50:48 GMT -6
Dough:
2 cups warm water
5 teaspoons dry yeast
1 tablespoon sugar
1/3 cup olive oil
2 1/2 teaspoons salt
3 tablespoons semolina or corn meal
1 cup all purpose flour
4-6 cups bread flour
Sauce:
2 tablespoons olive oil
2 cloves garlic - minced
1 28 oz. can Italian plum tomatoes
1 small onion - minced
1 small green pepper
1 1/2 teaspoons oregano
1 teaspoon basil
1/2 teaspoon fennel seeds
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lemon juice
2 tablespoons red wine
Filling:
3 packages spinach - cooked, drained, coarsely chopped
3 cups mozzarella cheese - shredded
1/2 cup parmesan cheese (fresh if you can)
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon basil
1/4 teaspoon oregano
2 cloves garlic - minced
2 tablespoons olive oil
2 cups mushrooms - thinly sliced
1 1/2 cups cooked Italian sausage or 1 cup thinly sliced pepperoni (as
you please, optional)
For pan:
seasoned bread crumbs
olive oil
Dough:
In a large bowl, whisk together water, yeast and sugar. Let stand a
couple of minutes to allow yeast to dissolve. Stir in salt, oil,
semolina or corn meal and most of flour. Knead to make a soft dough,
adding more flour as required. Cover and let rise in a greased bowl or
refrigerate until next day.
Sauce:
Saute garlic in oil to soften. Add tomatoes, onion, green pepper,
oregano, basil, fennel, salt, pepper,
lemon juice and red wine. Simmer on low, til sauce thickens (20-30
minutes). Cool thoroughly.
Filling:
In a large bowl, toss together spinach, cheese(s), salt, pepper,
basil, oregano, garlic and oil. Reserve
mushrooms, sausage and or pepperoni.
Preheat oven to 450 F.
Assembly:
Smear a 12-inch deep dish pizza pan with some olive oil and sprinkle
on seasoned breadcrumbs.
Gently deflate dough. Let it rest for a few minutes then press or roll
out two-thirds of it to a 16 inch
circle. Line pan, allowing for an overhang. Spoon in a touch of sauce,
then all of filling. Top filling
with mushrooms, sausage and/or pepperoni. Roll remaining dough out to
a 12 inch circle. Place on
top and crimp sides. Top with sauce, then mozzerella cheese and
parmesan.
Bake until sizzling and golden (30-40 minutes). Let cool for 10
minutes or so before cutting.