We eat a lot of pizza at our house. Which means sometimes I need to get inventive to keep from getting bored. Have you ever had a stuffed pizza? I worked at a pizza joint when I was a teenager. They made an awesome stuffed pizza, which I never made while I worked there but I saw it made a time or two and it’s pretty easy if you know how to roll out dough! My version has less fatty meat, vegetables, and part skim cheese.
I happened to use store bought dough because I didn’t want to wait for it to rise, and the store had herbed dough that looked divine. You can use whatever dough you like.
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- 2 pizza dough
- Italian chicken sausage
- Frozen spinach
- Sliced mushrooms
- Fresh part-skim mozzarella
- Fresh basil
- Fresh garlic
- Garlic powder
- Dry oregano
- Olive oil cooking spray
- Cake pan
- Preheat your oven to 380 degrees.
- Sautee and crumble the chicken sausage, breaking it apart with a spatula until it has browned.
- Separately sauté mushrooms so that they release some moisture, season with garlic powder, pepper, and dry oregano.
- Separately sauté frozen spinach until most of the moisture has evaporated out. While cooking the spinach add fresh minced garlic and pepper to season.
- Grate your cheese. *note
- Roll out one of your pizza doughs on a floured surface. Set it in your cake pan and get as much air out from underneath the dough as possible. There should be dough hanging over the side.
- In order, layer sausage, spinach, cheese, mushrooms, basil, cheese.
- Then roll out your second dough, and lay it on top trying and remove as much air from the inside as possible.
- Pinch the top dough and bottom dough together. Then you can make an X on the top with a knife to allow air/steam out while baking.
- Roll your rolling pin across the top of the pan, this should help you remove the excess dough. I balled up my excess dough and put it back in the bag- it’s in the freezer for future use!
- Let it rest before removing from the pan. I find the best method is to flip it out onto a plate, then flip it back right-side-up to another.
- * If you use part skim mozzarella, buy it as fresh as possible. It always makes a huge difference. Pre-grated cheese usually has a coating of corn starch which dries out the cheese, and when you are using a product with less fat, you want all the natural moisture possible.
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