Deep Dish Pizza

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2 13.8 oz pkgs refrigerated pizza dough
1 1/2 cups sliced red onion
2 cloves garlic, minced
1/4 cup olive oil
1 10 oz pkg frozen chopped spinach, thawed and drained
1 cup ricotta cheese
1 1/4 cups shredded pizza cheese (mozzarella or blend)
2 Tbsp snipped fresh parsley
4 roma tomatoes, thinly sliced
1. Preheat oven to 425 degrees F.  Lightly coat a 12-inch cast iron or oven-proof skillet with nonstick cooking spray.  Unroll 1 package of pizza dough; gently pull into a circle.  Place dough in prepared skillet; press dough into bottom and halfway up sides of skillet.  Bake 5 minutes; remove from oven.  Dough will have puffed slightly.
2. Meanwhile, in large skillet cook onion and garlic in 2 tablespoons of the oil about 5 minutes or until tender.  Add spinach, 1/4 tsp salt, and 1/4 tsp black pepper.  Cook and stir 1 minute more.  Remove from heat; set aside.  In a small bowl combine ricotta cheese, 1/4 cup of the pizza cheese, parsley, and 1/4 tsp salt.  Spoon spinach mixture evenly over bottom of partially baked crust.
3. Spread ricotta mixture over spinach layer.  Top with tomatoes; drizzle with 1 Tbsp of the oil.  Sprinkle with 3/4 cup of the remaining pizza cheese.  Unroll remaining pizza dough; shape into a 12- to 13-inch circle.  Lay dough round on layers in skillet.  Brush with remaining oil.  Bake 15 - 20 minutes or until top is golden.  Top with remaining pizza cheese.  Bake 2 -3 minutes or until cheese is melted.  Let stand 10 minutes.
From Better Homes and Gardens
Dish   Main Dish

Candace Trotter

Member since Nov 2009

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