Sinless Spinach Stuffed Pizza Recipes

Steps:

• Crust: dissolve yeast and sugar in water in a large bowl; let stand until bubbly; stir in oil then stir in 4 cups of the flour until smooth; add additional flour as needed to form a stiff dough.
• Lightly flour the work surface; knead dough until smooth and elastic, about 7 to 10 minutes; put into a greased bowl; turn to coat top then let rise, covered, in a warm place until doubled, about 1 hour.
• Sauce: heat oil in a large saucepan over medium-high heat; add garlic, cook 2 minutes; stir in tomatoes, oregano, basil, salt and pepper; simmer until very thick, about 30 minutes or so.
• Filling: mix spinach, mozzarella, mushrooms, parmesan, romano, garlic, olive oil, basil, salt and pepper in a large bowl.
• Heat oven to 450°.
• Punch down dough; let rest 10 minutes.
• Lightly oil a 12-inch pizza pan that is at least 2" deep.
• Roll two-thirds of dough into a 16-inch circle; let sides overhang the pan.
• Put the spinach mixture into center of dough; smooth evenly over the surface.
• Roll the remaining dough on a lightly floured surface to a 12-inch circle; place over the spinach filling then pinch the edges together and cut excess dough at the edges so that the bottom dough is level with the top crust.
• Pour sauce over the dough to cover.
• Bake until crust is golden, 20-40 minutes.
• Let stand 10 minutes before slicing into wedges for serving.
• Ice cold beer or root beer is great with this pizza.

Steps:

• Heat the oven to 220C/200C fan/gas 7 and oil two 21cm loose-based shallow sandwich tins. To make the dough, tip the flour into a bowl and stir in the yeast. Pour in the 1 tsp oil and 280ml warm water, then bring together, first with a cutlery knife, then your hands, to make a soft, pliable dough. Add 20ml more water if needed. Cut into quarters and cover with a tea towel.
• For the filling, heat the oil in a medium pan over a medium heat and fry the onions for 5 mins until they start to colour and soften. Add the mushrooms and garlic, and continue to cook, stirring frequently until cooked through. Stir in the bouillon powder and spinach, cook until wilted, then add the ricotta and thyme.
• Take a piece of dough and roll it out so that it lines one of the sandwich tins with just a little bit of overhang. (Try not to add any extra flour when rolling if you can.) Spoon in half the filling, spread it out with the back of the spoon, then roll another piece of dough so that it fits snugly inside the tin. Fold over the overhang so that the filling is completely enclosed, then spread over half the tomato purée mixture and scatter with half the cheese. Repeat with the rest of the dough, filling and topping to make two pies, then put in a warm place for about 20 mins to prove. Bake for 15-20 mins until golden, then leave to cool in the tin for 5 mins before serving with a few leaves of basil scattered over. If you're following the Healthy Diet Plan, serve one pie between two people straightaway. Leave the other pie to cool. Will then keep chilled for up to three days. Reheat in the oven at 200C/180C fan/gas 6 for about 12-15 mins.