Stuffed pizza

Yield: 8 servings

Measure Ingredient
2 cups Onion, chopped
3 tablespoons Olive oil
2 \N Garlic cloves, minced
10 ounces Spinach, chopped, frozen
\N \N Water
10 ounces Broccoli, chopped, frozen
503 xes Calories
16 grams Fat
2 \N Frozen bread dough loaves
5 ounces Ricotta cheese
¼ cup Parmesan cheese
6 ounces Mozzarella cheese, shredded
½ cup Water
1 \N Egg yolk
800 milligrams Sodium


Saute half the onion in ⅓ of olive oil over medium heat until translucent. Add half the minced garlic and continue to cook until golden brown. Add spinach and saute 2 minutes. Add ½ c water, cover, and cook until water has evaporated, about 5 minutes. Transfer to bowl and let cool at room temperature. Repeat this process with broccoli.

Drizzle about 1½ tsp olive oil on a pizza pan and rub in with a small piece of paper towel. Roll out 1 loaf of the bread dough on a well floured surface, to form a large, thin circle the size of your pan. (You may have to let this dough rest frequently.) Place dough in pan, with edges drooping over rim. Prick as for a pie shell.

Spread broccoli over half the dough and spinach over other half.

(It doesn't specify which half for each. I might pick the center for one and the edges for the other half. :-) Scatter dollops of ricotta on top and sprinkle with parmesan and shredded mozzarella.

Roll out second piece of dough, and place over top, as evenly as possible. Press down gently to smooth out lumps.

Take a rolling pin and roll around the sides of the pan, to cut the edges off the dough and seal the edges.

Brush with egg wash and score with a knife to form an attractive pattern.

Bake at 400 degrees on lower rack for 20 minutes, or until golden brown.

Slice and eat.

Source: Daily News, 4/27/95.

Submitted By KARL LEMBKE On 04-29-95

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