Directions:
- Crust: Proof yeast in water with sugar; in a food processor or in a bowl, mix 2 cups of the all-purpose flour, whole-wheat flour and salt; add oil to bubbly yeast mixture and stir or process into flour mixture until dough pulls away from sides of bowl.
- Scrape dough onto floured work surface and knead until smooth and elastic (or process until smooth and elastic), using up to 1/4 cup more all-purpose flour, if needed, to keep dough from sticking.
- Place dough in oiled bowl, cover with plastic wrap and allow to rise, in warm place, until doubled; punch dough down, wrap it well and refrigerate until needed.
- Sauce: In a skillet, saute onion and garlic in oil until soft; reduce heat to low and add tomatoes and their liquid; break up the tomatoes slightly and add the salt, sugar, pepper, and pepper flakes; simmer, uncovered, stirring occasionally, until very thick, about 30 minutes.
- Topping: Cook spinach in covered saucepan until wilted, about 3 minutes; drain, rinse with cold water and squeeze dry; chop coarsely; saute garlic in hot oil for 15 seconds; add spinach and cook, stirring, for 1 minute; set aside.
- In a small bowl, mix the cheeses and set aside.
- Assembling: Move oven rack to lowest position and preheat to 475°; grease a 9 springform pan and sprinkle with corn meal.
- Roll half the dough out to a 12 circle; reserve other half of dough for another use; line the bottom and sides of the pan with the dough, but don't let any dough hang over the edge; spread 1 1/2 cups of the cheese mixture over the bottom of the crust.
- Spread tomato sauce evenly over the cheese; spread spinach over the tomato sauce; sprinkle with remaining cheese; arrange the tomato slices vertically, along the side of the pie, alternating the slices with the basil leaves.
- Place the remaining tomato slices in a circle in the center, alternating with the pepper slices, interspersing red and green strips; bake for 25 minutes or until crust is golden and filling is bubbly; let set 5 minutes before removing side of pan and cutting.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 779.73 Kcal (3265 kJ) | ||
| Calories from fat | 194.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.64g | 33% | |
|---|---|---|---|
| Cholesterol | 36.03mg | 12% | |
| Sodium | 804.35mg | 34% | |
| Potassium | 539.71mg | 11% | |
| Total Carbs | 114.85g | 38% | |
| Sugars | 5.81g | 23% | |
| Dietary Fiber | 11.2g | 45% | |
| Protein | 29.34g | 59% | |
| Vitamin C | 45.2mg | 75% | |
| Vitamin A | 1mg | 33% | |
| Iron | 20.4mg | 114% | |
| Calcium | 464.8mg | 46% | |
| Amount Per 100 g | |||
| Calories | 232 Kcal (971 kJ) | ||
| Calories from fat | 57.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.44g | 33% | |
|---|---|---|---|
| Cholesterol | 10.72mg | 12% | |
| Sodium | 239.33mg | 34% | |
| Potassium | 160.58mg | 11% | |
| Total Carbs | 34.17g | 38% | |
| Sugars | 1.73g | 23% | |
| Dietary Fiber | 3.33g | 45% | |
| Protein | 8.73g | 59% | |
| Vitamin C | 13.5mg | 75% | |
| Vitamin A | 0.3mg | 33% | |
| Iron | 6.1mg | 114% | |
| Calcium | 138.3mg | 46% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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