Friday night is pizza night! Also – There are TWO POUNDS of spinach in this Chicago-style double decker pizza. The recipe comes from a great book called simply Pizza by James McNair.
Prepare the pizza dough (we use a pre-made dough from somewhere like Trader Joe’s), shape it and leave it to rise, and preheat the oven to 475.
In a bowl, crush 1 28 ounce can of plum tomatoes, seeded and drained. Add 1/4 cup chopped rest basil (or 1 1/2 tsp dried oregano) and salt to taste. Set aside.
In a saute pan over medium-high heat, warm a tablespoon of olive oil and sauté two pounds of spinach until it just wilts. Stir in 5 garlic cloves and season with salt and pepper. Transfer to a sieve to drain, pressing out the excess water. Then combine the drained spinach and 10 ounces (2 1/2 cups) shredded mozzarella in a bowl and set aside.
Set aside 1/3 of the pizza doug in an oiled bowl and cover with plastic wrap. Roll out the larger portion into a 14-inch circle and fit into a 12 inch deep dish pizza pan, or a pie dish. Press the dough to the bottom and sides of the pan. Trim off the edge of the dough even with the rim. Fill the shell with the spinach and mozzarella mix.
Roll out the other 1/3 of the dough to a 12 inch circle. Place on top of the pie and press the crusts together to seal. Make a few slits in the top to let steam escape. Gently press the top crust down over the filling and brush the top with olive oil.
Bake the pie on the bottom rack of the oven for ten minutes, then move to the middle of the oven and bake another ten minutes.
Remove from the oven, spoon the tomatoes over the top, and sprinkle with 1/3 cup grated grated pamersan cheese. Put it back in the oven and bake another 10 to 15 minutes, until the bottom crust is golden brown. (Use a spatula to lift a section of the pie to check the bottom crust.)
- pizza dough ready to go (we use trader joe’s)
- 1 can (28 oz) Italian plum tomatoes, seeded and drained
- 1/4 cup chopped fresh basil
- 3 tablespoons olive oil
- 2 pounds fresh spinach (leaves only)
- 5 garlic cloves (minced)
- black or red pepper
- 2 1/2 cups (about 10 oz) shredded mozzarella
- 1/3 cup (about 1 1/2 oz) freshly grated parmesan cheese
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