Deep Dish Spinach And Leek Pizza Recipes

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PIZZAPIAZZA DEEP DISH SPINACH PIZZA



Pizzapiazza Deep Dish Spinach Pizza image

Provided by Florence Fabricant

Categories     dinner, weekday, pizza and calzones, main course

Time 1h

Yield one 9-inch deep-dish pizza, serving 6 to 8

Number Of Ingredients 13

1 pound fresh spinach, thoroughly washed and stemmed
1 tablespoon olive oil
1 clove garlic, crushed
Cornmeal
1/2 recipe quick whole-wheat pizza dough
1 1/2 cups shredded Mozzarella cheese
3/4 cup freshly grated Swiss cheese
1/3 cup freshly grated Parmesan cheese
1 1/4 cup thick tomato sauce (recipe follows)
2 ripe plum tomatoes in thin lengthwise slices
16 fresh basil leaves, if available
1 small green pepper, cored and sliced lengthwise into 1/4-inch wide strips
1 small red pepper, cored and sliced lengthwise into 1/4-inch wide strips

Steps:

  • Place spinach in a large saucepan, cover and cook over medium heat three to four minutes, until the spinach wilts. Remove from heat, place in a colander, rinse spinach under cold water and then squeeze dry with the hands. Chop spinach.
  • Heat oil in a skillet, add garlic and saute for 30 seconds. Add spinach and mix with a fork for a minute or so. Remove from heat.
  • Preheat oven to 475 degrees. Lightly oil a 9-inch round baking pan 1 1/2 inches deep. Roll dough into a 12-inch circle and fit into pan. Dough should just cover the bottom and sides of the pan with no overhang.
  • Mix cheeses together and spread 1 1/2 cups of the cheese mixture in the pan. Spread the tomato sauce over the cheese, covering the cheese completely. Spread spinach mixture over the tomato sauce, breaking up any clumps with your hands or a fork.
  • Arrange alternating slices of tomato and basil leaves around the edge of the pan over the spinach. Fill the center with tomato slices. Then arrange alternating slices of green and red pepper in a spoke fashion over the tomatoes. Sprinkle with remaining cheese.
  • Bake in preheated oven 25 minutes, until cheese and crust are golden and filling is bubbly. Remove from oven and allow to sit for 5 minutes before cutting.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 355 milligrams, Sugar 2 grams

DEEP-DISH SPINACH AND LEEK PIZZA



Deep-Dish Spinach and Leek Pizza image

Delicate spinach and mild, sweet leeks get a boost of flavor from pesto, goat cheese, and a sprinkling of red pepper flakes in this deep dish pizza.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 9

1 tablespoon olive oil, plus more for pie plate
12 ounces pizza dough, thawed if frozen
1/2 cup thinly sliced, well washed leeks (white and light-green parts only)
1 1/2 cups packed baby spinach
Red-pepper flakes
Coarse salt and pepper
2 tablespoons pesto
2 ounces fresh goat cheese
Fresh basil leaves, for serving

Steps:

  • Preheat oven to 450 degrees. Coat a 9-inch glass pie plate with olive oil. Stretch dough to an 8-inch round, then press into bottom and up sides of plate. If dough springs back, let rest 5 minutes before continuing.
  • Combine leeks, spinach, and a pinch each of red-pepper flakes and salt.
  • Spread dough with pesto, top with leek mixture, and dot with goat cheese.
  • Drizzle pizza with oil. Season with salt and pepper. Bake until cooked through and crust is crisp and golden, 15 to 20 minutes. Sprinkle with basil. Let cool 5 minutes before serving.

Nutrition Facts : Calories 332 g, Fat 17 g, Fiber 2 g, Protein 10 g, SaturatedFat 4 g

DEEP-DISH SPINACH PIZZA



Deep-Dish Spinach Pizza image

My husband won a pizza contest with this pizza from Jane Brody who got it from Pizzapiazza in Lower Manhattan. He won for best tasting AND best looking pizza. Hard to believe when in competition with other cheese and meat-loaded pies. This one is full of vegetables with low-fat cheeses and homemade sauce in a whole wheat crust. Baked in a springform pan, the sides allow for an attractive design of plum tomatoes and fresh basil leaves. It's definitely worth the effort.

Provided by sugarpea

Categories     Sauces

Time 1h25m

Yield 1 9inch pie, 4 serving(s)

Number Of Ingredients 25

1 cup warm water (110° 1 T active dry yeast (1 pkg)
1 pinch sugar
2 -2 1/4 cups all-purpose flour, divided
1 cup whole wheat flour
1 teaspoon salt, if desired
2 tablespoons olive oil
cornmeal, for sprinkling pan
1 tablespoon olive oil
2/3 cup onion, sliced (1 medium)
1 teaspoon garlic, minced
1 (16 ounce) can plum tomatoes, with their juice
1/4 teaspoon salt, if desired
1/4 teaspoon sugar
fresh ground black pepper
1 pinch hot red pepper flakes
1 lb fresh spinach, washed but not dried,stems trimmed
1 tablespoon olive oil
1 teaspoon garlic, minced
1 1/2 cups shredded part-skim mozzarella cheese (6 ounces)
3/4 cup shredded swiss cheese (about 3 ounces)
1/3 cup grated parmesan cheese
2 -3 ripe plum tomatoes or 2 -3 round tomatoes, sliced thinly lengthwise
16 fresh basil leaves
1 small green bell pepper, sliced into 1/4 inch strips
1 small red bell pepper, sliced into 1/4 inch strips

Steps:

  • Crust: Proof yeast in water with sugar; in a food processor or in a bowl, mix 2 cups of the all-purpose flour, whole-wheat flour and salt; add oil to bubbly yeast mixture and stir or process into flour mixture until dough pulls away from sides of bowl.
  • Scrape dough onto floured work surface and knead until smooth and elastic (or process until smooth and elastic), using up to 1/4 cup more all-purpose flour, if needed, to keep dough from sticking.
  • Place dough in oiled bowl, cover with plastic wrap and allow to rise, in warm place, until doubled; punch dough down, wrap it well and refrigerate until needed.
  • Sauce: In a skillet, saute onion and garlic in oil until soft; reduce heat to low and add tomatoes and their liquid; break up the tomatoes slightly and add the salt, sugar, pepper, and pepper flakes; simmer, uncovered, stirring occasionally, until very thick, about 30 minutes.
  • Topping: Cook spinach in covered saucepan until wilted, about 3 minutes; drain, rinse with cold water and squeeze dry; chop coarsely; saute garlic in hot oil for 15 seconds; add spinach and cook, stirring, for 1 minute; set aside.
  • In a small bowl, mix the cheeses and set aside.
  • Assembling: Move oven rack to lowest position and preheat to 475°; grease a 9" springform pan and sprinkle with corn meal.
  • Roll half the dough out to a 12" circle; reserve other half of dough for another use; line the bottom and sides of the pan with the dough, but don't let any dough hang over the edge; spread 1 1/2 cups of the cheese mixture over the bottom of the crust.
  • Spread tomato sauce evenly over the cheese; spread spinach over the tomato sauce; sprinkle with remaining cheese; arrange the tomato slices vertically, along the side of the pie, alternating the slices with the basil leaves.
  • Place the remaining tomato slices in a circle in the center, alternating with the pepper slices, interspersing red and green strips; bake for 25 minutes or until crust is golden and filling is bubbly; let set 5 minutes before removing side of pan and cutting.

DEEP DISH SPINACH AND MOZZARELLA PIZZA



Deep Dish Spinach and Mozzarella Pizza image

From the book "Pizza" which has great recipes for various types of pizza. Deep dish spinach pizza is what I think of when I think "Chicago-style" and it is so yummy! This recipe uses the crust and sauce recipes from the same book, also posted by me. (Recipe #171224 and Recipe #171225)

Provided by lucid501

Categories     Spinach

Time 1h

Yield 1 14, 4-6 serving(s)

Number Of Ingredients 8

1 1/2 teaspoons olive oil
chicago style deep dish pizza dough (Chicago Style Deep-Dish Pizza Dough)
1 1/4 lbs low-moisture mozzarella cheese, thickly sliced
10 ounces baby spinach leaves, coarsely chopped
1 tablespoon minced garlic
fresh ground black pepper, to taste
3 1/2 cups tomato sauce (Tomato Sauce for Chicago Style Pizza)
1/2 cup freshly grated parmesan cheese

Steps:

  • Position an oven rack on the second-lowest level in the oven and place a baking stone, if using one, on the rack. Preheat the oven to 500 degrees F.
  • Brush a 14 inch round deep-dish pizza pan with the olive oil. Starting in the middle and using your fingertips. press the dough evenly to cover the bottom and about 2 inches up the sides of the pan. Cover the pan with plastic wrap or a clean kitchen towel and let the dough rise in the pan for 15-20 minutes.
  • To assemble the pizza, lightly press the dough up the sides of the pan if it has slid back down. Lay half of the mozzarella slices over the pizza dough, overlapping to cover the dough completely.
  • Toss the spinach with the garlic and a few grindings of pepper. Arrange the spinach mixture over the mozzarella. Arrange the rest of the mozzarella over the spinach. Ladle the tomato sauce evenly over the mozzarella. Sprinkle the Parmesan over the top of the sauce.
  • Place the pizza in the oven on the rack or baking stone and reduce the temperature to 450 degrees F. (Work quickly so the oven temperature doesn't drop too much). Bake the pizza until the crust is crisp and a deep golden brown, and the cheese is golden, about 30 minutes. Remove the pizza from the oven and place on a wire rack to cool for 5 to 7 minutes.
  • Use a knife to loosen the crust from the sides of the pan.
  • Cut the pizza into large wedges and then slide a metal spatula until the bottom crust to remove and lift out the wedges. Serve immediately.

Nutrition Facts : Calories 582.1, Fat 37.8, SaturatedFat 21.2, Cholesterol 123, Sodium 2259.7, Carbohydrate 22.7, Fiber 4.8, Sugar 11, Protein 41.2

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