Spinach-Stuffed Pizza Recipe

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Spinach-Stuffed Pizza Recipe
Spinach-Stuffed Pizza Recipe photo by Taste of Home
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Spinach-Stuffed Pizza Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min.

Ingredients

  • 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 shredded part-skim mozzarella cheese
  • 1/2 cup pizza sauce
  • 2 tablespoons shredded Parmesan cheese

Directions

Place thawed dough in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 400°. In a large bowl, mix spinach, mushrooms, onion, salt and pepper. Punch down dough; divide into thirds. On a lightly floured surface, roll one portion of dough to a 10-in. circle. Transfer to a 9-in. springform pan coated with cooking spray; press dough onto bottom and partway up sides of pan.
Sprinkle 1 cup mozzarella cheese onto bottom of crust. Top with spinach mixture; sprinkle with remaining mozzarella cheese.
On a lightly floured surface, roll out a second portion of dough to a 10-in. circle; place over cheese layer. Pinch together top and bottom crust to seal. (Save remaining dough for another use).
Bake 25-30 minutes or until crust is lightly browned. Spread pizza sauce over top; sprinkle with Parmesan cheese. Bake 5-6 minutes longer or until cheese is melted. Let stand 5 minutes before cutting. Yield: 6 servings.
Originally published as Spinach Stuffed Pizza in Light & Tasty June/July 2003, p29

Nutritional Facts

1 piece: 293 calories, 11g fat (5g saturated fat), 26mg cholesterol, 789mg sodium, 32g carbohydrate (5g sugars, 4g fiber), 17g protein.

  • 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 shredded part-skim mozzarella cheese
  • 1/2 cup pizza sauce
  • 2 tablespoons shredded Parmesan cheese
  1. Place thawed dough in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  2. Preheat oven to 400°. In a large bowl, mix spinach, mushrooms, onion, salt and pepper. Punch down dough; divide into thirds. On a lightly floured surface, roll one portion of dough to a 10-in. circle. Transfer to a 9-in. springform pan coated with cooking spray; press dough onto bottom and partway up sides of pan.
  3. Sprinkle 1 cup mozzarella cheese onto bottom of crust. Top with spinach mixture; sprinkle with remaining mozzarella cheese.
  4. On a lightly floured surface, roll out a second portion of dough to a 10-in. circle; place over cheese layer. Pinch together top and bottom crust to seal. (Save remaining dough for another use).
  5. Bake 25-30 minutes or until crust is lightly browned. Spread pizza sauce over top; sprinkle with Parmesan cheese. Bake 5-6 minutes longer or until cheese is melted. Let stand 5 minutes before cutting. Yield: 6 servings.
Originally published as Spinach Stuffed Pizza in Light & Tasty June/July 2003, p29

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Reviews forSpinach-Stuffed Pizza

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MY REVIEW
justmbeth User ID: 1196484 276042
Reviewed Oct. 8, 2017

"Great pizza! It was the 1st time i used a springform pan to make pizzz and it work surprisingly well."

MY REVIEW
jmbrueggeman User ID: 1279545 87410
Reviewed Jun. 28, 2009

"The Spinach Mushroom Pizza is one of my favorites. I add turkey pepperoni for a little spicy addition. I also use premade thin pizza dough, which also cuts down on preparation time. It always looks impressive and tastes delicious."

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