Vegetable Deep-Dish Pizza |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Pizza, Any Way You Slice It. Ingredients:
1 lb fresh spinach |
1 (10 ounce) package mushrooms |
2 tablespoons olive oil |
2 garlic cloves, minced |
salt |
fresh ground black pepper |
pizza dough (for one 9-inch deep-dish pizza) |
4 ounces sliced asiago cheese or 4 ounces provolone cheese |
1 cup pizza sauce (homemade or commercial) |
4 ounces sliced fresh mozzarella cheese |
2 tablespoons grated pecorino romano cheese |
1 tablespoon chopped fresh basil |
Directions:
1. Wash the spinach well and discard tough stems; place wet spinach in a big pot; cover and bring to a simmer; cook until spinach is wilted and tender, about 5 minutes.
2. Place cooked spinach in a strainer and press it with a wooden spoon to remove as much of the juice as possible; chop spinach on a board.
3. Wipe mushrooms clean with a damp cloth, then slice.
4. In a big skillet, cook mushrooms in oil over medium heat until the liquid has evaporated and the mushrooms are beginning to brown.
5. Add in garlic; cook 2 minutes; stir in the spinach and salt/pepper to taste; mix well and remove from heat; let cool.
6. Preheat oven to 400°; oil a 9 x 1 1/2 inch layer cake pan or deep-dish pie pan.
7. With rolling pin, roll out dough to a 13 inch circle; arrange the dough in the prepared pan, patting it up the sides.
8. Place the slices of asiago in the bottom of the pan; spread a layer of vegetables over the cheese; make a layer of sauce.
9. Arrange the mozzarella slices on top; sprinkle with pecorino.
10. Bake about 40 minutes, until the crust is crisp and the filling is bubbling; sprinkle with basil and serve.
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