Thursday, October 16, 2008

Stuffed Pizza Pie

I saw this on Lauren's blog the other day, and as I was browsing for something to make for dinner today, this is what struck my fancy.

I went to the store and looked at the pizza dough, but it looked icky. Making the dough in the bread machine is so EASY, it was worth having dinner a little on the late side.

I used one bag of spinach, but it seemed like a LOT, so I didn't end up using it all. Next time, I'll save it and make spinach and strawberry salad as a side. I did toss some garlic in with them as I sauteed 'em.

Also, I forgot about the tomatoes, which are probably very necessary. I think I would have liked this a LOT more with them in there. It was a little confusing because the recipe didn't mention them but DID mention roasted red peppers. Luckily, though, I didn't start chopping them so they didn't just go to waste.

And, like Lauren's son, mine went nuts for this. Since we ate so late, we chose to eat *gasp, shock, Bad Mommy Role Model Alert* on the couch in front of the tv and The Boy. Which makes for easy begging for The Boy. I couldn't believe that he ate up the broccoli and the spinach, but he seemed to love it, as well as the dough. KEEPER!!

Pictures coming soon.

  • 16 oz whole wheat or white pizza dough
  • 1 Cup ricotta cheese
  • ¼ Cup grated parmesan cheese
  • 1 Tablespoon extra virgin olive oil
  • 2 Cups fresh spinach leaves, chopped
  • 1 1/2 tsp minced garlic (dried or fresh)
  • 2 Cups fresh broccoli florets, steamed until fork tender, about 3 minutes in boiling water
  • Pinch of salt
  • ½ Cup chopped tomatoes
  • 1 ½ Cup shredded mozzarella cheese
  • 2 Tablespoons extra virgin olive oil
  • ½ teaspoon dried Italian Seasoning

1. Preheat oven to 375 degrees F. Divide dough into 2 equal pieces. Spread and press one piece of dough into the bottom and sides of a 9-9 ½ inch round baking dish. In a medium bowl, mix together the ricotta and parmesan cheese until well combined. Spread into pressed pizza dough.

2. Place olive oil into a medium skillet over medium heat. Saute spinach until wilted down, about 3 minutes. Place evenly over ricotta cheese layer, and sprinkle garlic on top. Place steamed broccoli florets over spinach and season with a pinch or two of kosher salt. Layer roasted red peppers, then mozzarella cheese over top. Press out remaining piece of dough and place over filling, tucking edges inside of pan. Brush with olive oil and sprinkle with Italian Seasoning. Bake for 25-35 minutes or until crust is golden brown and cooked through.

3. Let cool for 10 minutes before removing from pan or cutting into wedges.

1 comment:

Lauren said...

Umm... oops. Did I forget to mention that I swapped in tomatoes for the peppers??

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