My extra freezer just quit. We keep it in the garage and when it gets really cold outside, the freezer stops working. Strange – I know! It makes no sense!
Please don’t call me with refrigeration advice, I get it, it thinks it is frozen and needs to defrost. Also, don’t call to tell me that keeping my freezer in the cold garage is inappropriate and cruel.
(Now here I am talking about my freezer like it is a person. Strange – I know!)
So let’s just say I cleaned it out and needed to use a few things up this week. Unfortunately, or maybe fortunately for you if you like pizza, I had two package of store-bought pizza dough in there. One too many on a good day; two too many today.
In trying to use as much of the dough as possible – honestly, I don’t know why I cared so much about the dough – we brainstormed a pizza with two crusts and two of them at that. Inspired by our favourite Greektown Chicago style pizza place.
We made one with a little veggie salami and the other with a little feta cheese.
Warning – these are very filling. Extra will last us for lunches this week and probably feed a few of my husband’s co-workers. Lucky them! They can thank me later.
A few notes:
Use your favourite pizza sauce. If you are short, tomato paste doctored up with some Italian spices and garlic will fit in nicely.
Use a good salty mozzarella – not a fresh mozzarella. I like the Silani brand because it is salty. With the spinach you need the extra salt for flavour – this means you don’t need to add as much to the spinach itself. Otherwise, you could add some parmesan to your cheese.
Taste your spinach mixture before you throw it in the pie – check for seasonings. Please. I think I don’t need to tell you that if your spinach is bland before you put into your pie, your pie will bland too.
Don’t leave out the cayenne. Use less if you are afraid. But trust me, spinach needs some kick. Without it just tastes bland. With a 1/2 teaspoon my kids did not even notice it. See point above.
The measurements below makes 1 pie. I used a 9” and a 10”, the 9” seemed better for me – taller and fuller – a deeper, deep dish pie. However, I think just about any size between 8” to 10” would work just fine. The spring form works beautifully here.
Pizzerotti is my daughter’s name for this pie – don’t steal it.
Deep Dish Spinach Pizza a.k.a. Pizzerotti
- 1 package frozen pizza dough
- 1/2 cup pizza sauce
- 260g packages Silani mozzarella cheese, shredded
- 1 oz. feta
- Earth’s best frozen spinach – 3/4 of a package
- 1/2 can artichoke hearts – about 3 chokes, chopped
- 2 cloves garlic, minced
- teaspoon oregano or Italian seasoning mix
- 1/4 -1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- pepper to taste
Spray spring form pan generously with cooking spray and preheat oven to 400.
For filling, thaw spinach completely and drain all excess liquid. Really squeeze it out. In a large bowl, mix together spinach, artichokes, garlic, and remaining seasonings and spices. Mix well, set aside.
Separate pizza dough into 2 pieces – one piece slightly larger than the other. Roll each piece into a round. For the bottom, the dough should be wide enough to cover the bottoms and up the sides of the pan with a little extra to pinch with the top crust.
Spread 3/4 of cheese on bottom of pie. Layer spinach mixture on top of the cheese. Sprinkle with feta.
Taking second piece of dough, which could be smaller than the first and just cover the top of the pie with enough overhang to pinch and roll with the bottom. Pinch and roll towards the inside of the pie, forming a lip link in the first picture below.
Top with pizza sauce, avoiding about an inch from the perimeter of the pie. Add remaining cheese.
Bake at 400 for 40 minutes, or until crust is golden and cheese is bubbly on top.
Allow to cool slightly before slicing.