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Spinach Stuffed Pizza

 Spinach Stuffed Pizza
I had my first stuffed pizza when I attended college near Chicago. I was amazed to see pizza well over an inch thick, with topping on the inside! When I served this version to my family, there are no leftovers. —Nancy Gilmour of Sumner, Iowa
6 ServingsPrep: 20 min. + rising Bake: 30 min.


  • 1 loaf (1 pound) frozen bread dough, thawed
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup chopped fresh mushrooms
  • 1/2 cup chopped onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup pizza sauce
  • 2 tablespoons shredded Parmesan cheese


  • Place dough in a greased bowl, turning once to grease top. Cover and
  • let rise in a warm place until doubled, about 1 hour. Punch dough
  • down; divide into thirds.
  • On a lightly floured surface, roll one portion of dough into a 10-in.
  • circle. Transfer to a 9-in. springform pan coated with cooking
  • spray. Press dough onto bottom and up sides of pan.
  • In a large bowl, combine the spinach, mushrooms, onion, salt and
  • pepper. Sprinkle half of the mozzarella cheese over crust. Cover
  • with spinach mixture; sprinkle with remaining mozzarella.
  • On a lightly floured surface, roll out a second portion of dough into
  • a 10-in. circle; place over cheese layer. Pinch together top and
  • bottom crust. (Save remaining dough for another use).
  • Bake at 400° for 25-30 minutes or until lightly browned. Spread

2 of 2

Spinach Stuffed Pizza (continued)

Directions (continued)

  • pizza sauce over top crust; sprinkle with Parmesan cheese. Bake 5-6
  • minutes longer or until cheese is melted. Let stand for 5 minutes
  • before cutting. Yield: 6 servings.
Nutritional Facts: One serving (one piece) equals 285 calories, 9 g fat (4 g saturated fat), 23 mg cholesterol, 712 mg sodium, 35 g carbohydrate, 4 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.