"Spinach and Mushroom"
1 1/2 Cup All-Purpose Flour 1/2 Bunch Spinach 1/2 lb (226 g) Mushrooms 8 oz (227 g) Mozzarella Cheese 1 1/4 Tsp Yeast 3/4 Tsp Salt 1 Tsp Sugar 2/3 Cup Water (room temperature) 1 1/2 Tbsp Butter 4 Tbsp Olive Oil 1 Tsp Olive Oil 4 Tbsp Butter 2 Garlic Cloves 1 Can (15 oz-425 g) Diced Tomatoes Salt, Black Pepper Powder, Ground Chili Pepper 2 Tbsp Cornmeal PREPARATIONS: 1- Dice the mushrooms. 2- Mince the spinach. 3- Leave 2 tbsp butter in room temperature until soften. 4- Melt 2 tbsp butter. DIRECTIONS: A- DOUGH 1- Combine 1 1/2 Cup all-purpose flour, 2 tbsp cornmeal, 1 1/4 tsp yeast, 3/4 tsp salt and 1 tsp sugar in a bowl. 2- Add 2/3 cup of water (room temperature) to the bowl. 3- Melt 1 1/2 tbsp butter and add to the dough. 4- Pour in 1 tsp olive oil to the dough. 5- Add more flour if needed. Knead the dough until smooth and it doesn't stick. 6- Apply olive oil to a separate bowl or spray with cooking spray, place the dough into the bowl and cover the dough with plastic. 7- Let the dough rise at room temperature until doubled (60 minutes). 8- Flatten out the dough on a surface using a rolling pin. Spread the softened butter over the dough evenly (leave few inches edge from all sides). 9- Roll in the dough and then place it seam side down and roll it flat into a rectangle. 10- Fold the rectangle dough and pinch the ends to seal and form a ball. 11- Transfer the dough back to the sprayed bowl, cover it with a plastic and place it into the refrigerator for an hour (until doubled in size). B- SAUCE 12- Heat 2 tbsp olive oil in a pot, crush 2 garlic cloves and fry for few minutes. 13- Pour in one can of diced tomatoes with its juice to the garlic pot. 14- Add salt, black pepper powder and ground chili pepper. Stir well and simmer for an hour until the juices have evaporated and it thickens. C- PIZZA 15- Saute the mushrooms in a pan with 2 tbsp of olive oil for 10 minutes. 16- Cook the minced spinach in a microwave for about 2 minutes. 17- Let the spinach cool down. Squeeze all the liquid out of the spinach. 18- Mix the cooked spinach and mushrooms with mozzarella cheese until well combined. 19- Take the dough out of the refrigerator, roll out 2/3 of the dough into a circle. 20- Place the dough into a two inches deep nonstick cook ware and spread the dough to reach the edges. 21- Fill the mozzarella cheese mixture on top the dough. 22- Roll out the remaining of the dough and cover the mixture, pinch the sides to the bottom dough. 23- Poke few air holes on the top dough. 24- Preheat oven to 425º F (218º C) for 20 minutes. 25- Remove the pizza from the oven, top with the tomato sauce. Sprinkle shredded mozzarella cheese on top. 26- Turn the oven down to 375º F (190º C). 27- Place the pizza back in the oven for 10 more minutes.
STUFFED PIZZA CALORIES & NUTRITION VALUES
Stuffed Pizza spinach and mushroom is high in vitamin A. Spinach contains antioxidants and has anti-caner and anti-inflammatory properties. Mozzarella cheese is a good source of vitamins such as vitamin A, D and E. Mozzarella cheese is high in minerals also. 3.5 ounces (100 grams) of Stuffed Pizza spinach has 173 calories.
nutritional factsServing Size 100g
Amount Per Serving