Stuffed spinach pizza in the style of Edwardos

This recipe appeared in the newspaper shortly after the first Edwardo's opened in the late 70's. Until recently, it was findable on-line but in my last search it was no longer visible. So here it is as a public service. It's a great recipe, well worth buying a deep pizza pan for (available at Crate & Barrel among other places). I highly recommend making the dough with the pizza flour available for 49 cents a kilo at Caputo's Cheese (and pick up some whole milk mozzarella while you're there), but it will work with any flour. This is the recipe as printed. Obviously fresh herbs make it even better.

Spinach souffle pizza

MAKES 8 SERVINGS

Dough:
3 teaspoons sugar
1/2 ounce yeast
1-1/4 cups warm water
3-1/2 cups bread flour
1-1/2 teaspoons salt
5 tablespoons vegetable oil
Sauce:
2 (16-ounce) cans tomatoes, drained
1 (14-ounce) can plum tomatoes, drained
2 tablespoons olive oil
1 teaspoon dried oregano
2 teaspoons dried basil
1 tablespoon chopped garlic
Filling:
1/2 pound fresh spinach leaves, thoroughly washed and stemmed
3 cups shredded mozzarella cheese
For dough: Dissolve sugar and yeast in water and let stand for 5 minutes or until frothy. In a large bowl of an electric mixer fitted with a dough hook
or in a food processor, combine flour and salt. Add oil and knead or process until smooth, about 4 minutes.
Remove and place dough in a lightly greased bowl. Cover with plastic wrap and set in a warm place for 1 hour or until dough has doubled in size.
Prepare sauce: Coarsely chop tomatoes and place in a large mixing bowl. Add olive oil, oregano, basil and garlic. Mix well to combine, cover and let
stand at room temperature for 1 hour for flavors to develop.
Prepare filling: Coarsely chop spinach and place in a large bowl along with
the shredded cheese. Mix to combine.
Preheat oven to 550 degrees.
Punch down dough and remove from bowl. Place dough on a lightly floured
surface and gently knead into a smooth ball. Cut off about 1/3 of the dough and set aside. Roll remaining dough into a 16-inch circle and place in a 14-inch deep-dish pizza pan. Dough should cover the bottom of the pan and come up and over the sides of the pan.
Place reserved filling into pan and spread out evenly over dough. Roll
remaining dough into a 14-inch circle and place over filling. Roll edge of
bottom dough back into pan to meet the top dough, pinch edges to seal and form the crust.
Spoon sauce over top crust and spread evenly over entire pizza.
Place pizza in a preheated 550-degree oven for 15 minutes; reduce heat to 500 degrees and continue to bake for another 15 minutes or until crust is golden-brown and crispy.
Nutrition facts per serving: 453 calories, 19 g fat, 5 g saturated fat, 17
mg cholesterol, 52 g carbohydrates, 21 g protein, 1154 mg sodium, 5 g fiber

Hi,

Some years ago, the Tribune did an article where you took prepared products and made something unique. One was Spinach Souffle type pizza using two packages of Stouffer's Spinach Souffle thawed mixed with grated mozzarella cheese, then placed into a pizza crust which had been inserted into a deep dish pie pan. I made it several times, though I admit I liked it more than my family or at least my Dad.

Regards,
Cathy2