Chicago-style spinach pizza – a detailed recipe cooking. 
Photo of the dish: МаркMalnate, Chicago Pizzeria Time: 1 hour. Difficulty: Easy Portions: 6 The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Pizza dough
- 450 ml. water
- 3.5 g yeast
- 14 g salt
- 900 gr. bread flour
- 1/4 Art. olive oil
- 1/4 Art. cornmeal
Filling
- 1/2 tbsp. chopped spinach
- 1/2 tbsp. sliced mushrooms
- 2 tbsp. canned or homemade tomato sauce
- 2 tbsp. coarsely grated mozzarella
- 1/2 tbsp. grated pecorino romano cheese
- 1/2 tbsp. grated parmesan
Recipes with similar ingredients: tomato sauce, yeast dough, bread flour, corn flour, mozzarella cheese, parmesan cheese, cheese pecorino romano, mushrooms, spinach
Recipe preparation:
- Mix water and yeast in a mixer bowl to make yeast dissolved. Add bread flour, olive oil and salt, and start mixing at low speed with a hook for dough. When the ball starts to collect from the dough, switch the mixer to medium speed and knead for 1-2 minutes until the dough is smooth and elastic. Remove the dough from the bowl and place in a greased bowl olive oil. Let it stand for about 4 hours. When the dough is stand, lay it on a flat surface and sprinkle cornmeal.
- Preheat the oven to 220 ° C. In deep baking dish or in a deep pizza dish with your hands, form the dough by distributing it along the bottom of the mold and leaving enough dough around the edges to the sides were about 1.5 cm high.
- Start with a layer of tomato sauce, laying it on the bottom of the base. Add mozzarella cheese, mushrooms, pecorino romano cheese, spinach, cheese Parmesan. Place the pan in the oven for 30-40 minutes, until the pizza will become golden and crispy. Serve pizza directly from the oven to table.
