Around here we are known for our Saturday night pizza... especially during hockey season. We usually fill the pizza up with extra cholesterol and fat and have the family in, but last weekend we tried a different approach. Millard had seen a recipe for Spinach-Stuffed Pizza in an "American Heart Association" cookbook. He adapted the recipe to a creamed spinach filling. It was hard for us to make a pizza without the greasy pepperoni and oodles of cheese, but we did it! And it was delicious.He made a double batch his own whole wheat dough, one for the bottom layer of the pizza and one to place on top layer of the pizza... just like a pie. The dough was a half-and-half mix of whole wheat flour and white flour. I do not have his recipe to share at the moment, but below you will find the one from the AHA cookbook.
Spinach-Stuffed PizzaThe Filling
600g Frozen Spinach (you could use fresh spinach)
1 can of Cream of Mushroom Soup
Part-Skim Mozzarella Cheese (We used Compliments brand)
Thaw the spinach. Squeeze out the access water. In a pot, mix together the spinach and the can of cream of mushroom soup on warm. Spread the mixture onto the bottom layer. Top with cheese. Place the second pizza dough over the filling. Press lightly around the edges. Cut slits in the top crust. Millard also put a little olive oil on top and sprinkled a dry garlic mix overtop.
The Dough
3/4 cup very warm water
1 tsp sugar
1 package rapid-rise yeast
1 1/2 cups whole-wheat flour
3/4 cup all-purpose flour
Vegetable oil spray
To make the dough, combine sugar and water. Add yeast and stir to dissolve. let sit for about 5 minutes. The yeaast will bubble and develop a frothy head.
In a large bowl, mix the flours. Make a well in the center and slowly pour in the yeast mixtrure, while mixing. Knead the dough 6 - 8 minutes, or until a ball of smooth-yet-elastic dough forms. If dough is sticky, add more all-purpose flour as you knead. Lightly dust the ball of dough with all-purpose flour, put into the bowl and cover with plastic wrap and a towel. Place in a warm, draft-free place and allow to rise until doubled in bulk, about 30 minutes. Preheat oven to 475 degress F
Punch down and divide dough into two balls. keep one in the bowl, covered with plastic wrap and place the other on a lightly floured surface. Use a lightly floured rolling pin to roll the ball into a circle. Spray the bottom and side of the pan with vegetable oil spray. Place the rolled dough on the pan.
I must confess when Bev was watching the kids I prepared this pizza. ***NOT WHT SHE POSTED*** Here is the real recipe.
ReplyDelete1 pizza dough
1-2 cups cheese (old days 5 cups)
1 frozen package spinach (thawed and drained)
1 can mushroom (drained and rinsed salt is bad for you)
1 tbsp. flour (roux)
1 tbsp. butter (roux)
1 cup 1% milk
In a medium pot (med. heat) melt butter; mix in the flour stirring to make sure no lumps appear. Once roux starts to change color add your milk constantly stirring. Once thick add your spinach, and mushrooms. If you find this to be too dry double the roux and milk.
This is one way to make creamed spinach as well.
Millard