Ultimate Chicago-Style Spinach & Cheese Stuffed Pizza
Indulge in the rich flavors and comforting embrace of this Ultimate Chicago-Style Spinach & Cheese Stuffed Pizza. This delightful dish showcases a flaky, buttery crust filled to the brim with seasoned spinach, gooey mozzarella, and a medley of cheeses topped off with a homemade marinara sauce. Each bite is a celebration of textures, with the crispy exterior giving way to a warm and savory filling. While it does require a bit of effort, the satisfying taste and the joy of crafting a true hometown classic make it absolutely worth your time. Perfect for lunch, snacks, or a cozy dinner party!
6
Servings
533
Calories
22
Ingredients
Ingredients
active dry yeast
2 packages (none)
sugar
1 tablespoon (none)
warm water
2 cups (heated to about 110°F)
vegetable oil
1/3 cup (none)
flour
4-6 cups (none)
olive oil
2 tablespoons (none)
garlic
1 clove, minced (none)
crushed tomatoes in puree
1 (28 oz) can (none)
dried oregano
2 teaspoons (none)
dried basil
1 1/2 teaspoons (none)
salt
1/4 teaspoon (none)
fresh ground black pepper
1/4 teaspoon (none)
frozen chopped spinach
3 (10 oz) packages (thawed and well drained)
shredded mozzarella cheese
2 1/2 cups (none)
fresh mushrooms, sliced
8 oz (optional) (none)
freshly grated parmesan cheese
1/2 cup (none)
freshly grated romano cheese
1/2 cup (none)
garlic
2 cloves, minced (none)
olive oil
2 tablespoons (none)
dried basil
1 teaspoon (none)
salt
1/4 teaspoon (none)
fresh ground black pepper
1/4 teaspoon (none)
Instructions
1
In a large mixing bowl, dissolve the yeast and sugar in warm water. Let it sit until bubbly, approximately 5-10 minutes.
2
Stir in the vegetable oil, then gradually add 4 cups of flour, mixing until a smooth dough forms. Add more flour as needed until the dough is stiff.
3
On a lightly floured surface, knead the dough for about 7 to 10 minutes until it is smooth and elastic.
4
Transfer the dough into a greased bowl, turning it to coat the top. Cover and let it rise in a warm place until it doubles in size, about 1 hour.
5
While the dough is rising, prepare the sauce. In a large saucepan over medium-high heat, heat the olive oil and add the minced garlic. Cook for 2 minutes until fragrant.
6
Stir in the crushed tomatoes, oregano, dried basil, salt, and black pepper. Reduce heat and allow to simmer for about 30 minutes, or until thickened.
7
For the filling, in a large bowl, combine the drained spinach, mozzarella, optional mushrooms, Parmesan, Romano, minced garlic, olive oil, dried basil, salt, and pepper. Mix well.
8
Preheat your oven to 450°F.
9
Once the dough has risen, punch it down and let it rest for 10 minutes.
10
Lightly oil a 12-inch deep-dish pizza pan. Roll out two-thirds of the dough into a 16-inch circle and carefully place it in the pan, allowing the edges to hang over.
11
Evenly distribute the spinach filling into the center of the dough.
12
Roll out the remaining dough to a 12-inch circle for the top crust. Place it over the filling and pinch the edges together, trimming away excess dough for an even edge.
13
Pour the homemade sauce over the top of the pizza, covering it generously.
14
Bake the pizza in the preheated oven for 20-40 minutes, or until the crust is golden and crispy.
15
Allow the pizza to cool for 10 minutes, then slice into wedges and serve. Pair with an ice-cold beer or root beer for the perfect meal!
Nutrition Information
25g
Fat
63g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Chicago-Style Stuffed Pizza?
It is a deep-dish pizza variant featuring a buttery bottom crust, a thick layer of fillings, a thin top layer of dough, and a generous coating of tomato sauce on the very top.
How long does the yeast need to proof?
Dissolve the yeast and sugar in warm water and let it sit for 5-10 minutes until it becomes bubbly.
What temperature should the water be for the dough?
The water should be heated to approximately 110°F to properly activate the yeast.
How long should I knead the pizza dough?
Knead the dough for about 7 to 10 minutes on a lightly floured surface until it is smooth and elastic.
How long does the dough need to rise?
Place the dough in a greased bowl and let it rise in a warm place for about 1 hour or until it has doubled in size.
What goes into the homemade marinara sauce?
The sauce consists of olive oil, minced garlic, crushed tomatoes, oregano, dried basil, salt, and black pepper.
How long should the pizza sauce simmer?
The sauce should simmer for about 30 minutes over reduced heat until it has thickened.
How do I prepare the spinach for the filling?
Use frozen chopped spinach that has been completely thawed and squeezed well to remove all excess moisture.
What cheeses are used in the spinach filling?
The filling uses a combination of shredded mozzarella, freshly grated Parmesan, and freshly grated Romano cheese.
Are mushrooms required for this recipe?
No, the 8 ounces of sliced fresh mushrooms are an optional addition to the spinach and cheese filling.
At what temperature should the oven be set?
Preheat your oven to 450°F before baking the pizza.
How do I assemble the bottom layer of the pizza?
Roll out two-thirds of the dough into a 16-inch circle and place it in a lightly oiled 12-inch deep-dish pan, letting the edges hang over.
How do I add the top crust?
Roll the remaining dough into a 12-inch circle, place it over the filling, and pinch the edges of the top and bottom crusts together.
When do I add the sauce to the pizza?
The sauce is poured over the top crust layer before the pizza goes into the oven.
How long does the stuffed pizza take to bake?
Bake the pizza for 20-40 minutes until the crust is golden brown and crispy.
Should the pizza rest after baking?
Yes, let the pizza cool for 10 minutes after removing it from the oven to allow the filling to set before slicing.
How many servings does this recipe provide?
This recipe is designed to serve 6 people.
What is the calorie count per serving?
Each serving contains approximately 533 calories.
What are the macronutrients per serving?
Each serving has 25g of fat, 63g of carbohydrates, and 20g of protein.
What type of yeast is used?
The recipe calls for 2 packages of active dry yeast.
Can I use fresh garlic instead of powder?
The recipe specifically uses fresh minced garlic in both the sauce (1 clove) and the filling (2 cloves).
What size pan is needed?
A 12-inch deep-dish pizza pan is the recommended size for this recipe.
How much flour is required for the dough?
You will need between 4 to 6 cups of flour to achieve a stiff, smooth dough.
What kind of tomatoes are best for the sauce?
The recipe recommends using one 28 oz can of crushed tomatoes in puree.
What herbs are used to season the pizza?
Dried oregano and dried basil are used in the sauce, and additional dried basil is used in the spinach filling.
What beverage pairs well with this dish?
This pizza pairs perfectly with an ice-cold beer or a root beer.
Is this recipe suitable for lunch or dinner?
It is versatile and perfect for lunch, snacks, or a cozy dinner party.
What is the texture of the crust?
The crust is described as being flaky, buttery, and crispy on the exterior.
How much oil is in the dough?
The dough requires 1/3 cup of vegetable oil.
Do I need to punch down the dough?
Yes, once the dough has risen, punch it down and let it rest for 10 minutes before rolling it out.