641.5 -- Home-made deliciousness

I offer this most excellent dish to you exactly the way it was passed to me from a coworker. My notes are in blue. It really is yummy! One 14-inch skillet recipe serves about 4 people.

Please feel free to experiment with this pizza. In place of or in addition to the spinach, on that layer, feel free to add anything that you wish--broccoli and canadian bacon, pepperoni and red onion, sausage and olives, the sky is the limit.

Oven temperature: 375 degrees

Dough

• 3 t. sugar
• 2 pkg. yeast
• 1 1/4 c. water
• 3 1/4 c. bread flour
• 3 t. salt
• 4 T. vegetable oil

Stuffing

• 1/4 lb. fresh spinach, chopped
• 8 oz. grated mozzarella cheese

Sauce

• 2 28 oz. cans whole tomatoes I used two 14.5-oz cans of diced tomatoes pre-seasoned with oregano, garlic and basil.
• 2 T. oil
• 1 t. oregano
• 1 t. bail
• 1 t. salt (optional)
• 1 t. garlic powder
• 1/4 c. parmesan cheese, grated

Dough
Proof yeast in warm water and sugar. Mix dry ingredients in mixing bowl. Add
oil to proofed yeast and mix into dry items. Blend and put in covered mixing
bowl until dough is doubled in size. (About 1 1/2 hours)

Stuffing
Prepare and mix, set aside. I put the layer of cheese down first, then a solid layer of turkey pepperoni. Turned out great! Next time, I may use more cheese ;)

Sauce
Drain tomatoes in colander and mash; add other ingredients. Because I used the pre-seasoned tomatoes that were already cut and nicely textured, I just drained them and they were good to go.

Divide dough. Roll half of dough and place in cast iron skillet that has been prepared. Add stuffing. Roll rest of dough and place over stuffing. Wet edge of first layer of dough and press crusts together. Cutting slit in center of dough to vent. Spoon on sauce. Bake on bottom rack of oven 10 minutes. Move to higher rack and bake 30 minutes more or until golden brown.

Side notes from the voice of experience.

1. Salt is necessary in the dough to make the dough rise. If you want less salt, don't add it to the sauce.
2. Frozen spinach that has been thawed and drained works just as well as cutting fresh spinach. Just remove the spinach from the freezer when you begin to proof the yeast.
3. Bread flour is not necessary. Regular flour works just as well and isn't as expensive.

Enjoy!