"Spinach and Mushroom"
1 1/2 Cup All-Purpose Flour
1/2 Bunch Spinach
1/2 lb (226 g) Mushrooms
8 oz (227 g) Mozzarella Cheese
1 1/4 Tsp Yeast
3/4 Tsp Salt
1 Tsp Sugar
2/3 Cup Water (room temperature)
1 1/2 Tbsp Butter
4 Tbsp Olive Oil
1 Tsp Olive Oil
4 Tbsp Butter
2 Garlic Cloves
1 Can (15 oz-425 g) Diced Tomatoes
Salt, Black Pepper Powder, Ground Chili Pepper
2 Tbsp Cornmeal
1- Dice the mushrooms.
2- Mince the spinach.
3- Leave 2 tbsp butter in room temperature until soften.
4- Melt 2 tbsp butter.
1- Combine 1 1/2 Cup all-purpose flour, 2 tbsp cornmeal, 1 1/4 tsp yeast, 3/4 tsp salt and 1 tsp sugar in a bowl.
2- Add 2/3 cup of water (room temperature) to the bowl.
3- Melt 1 1/2 tbsp butter and add to the dough.
4- Pour in 1 tsp olive oil to the dough.
5- Add more flour if needed. Knead the dough until smooth and it doesn't stick.
6- Apply olive oil to a separate bowl or spray with cooking spray, place the dough into the bowl and cover the dough with plastic.
7- Let the dough rise at room temperature until doubled (60 minutes).
8- Flatten out the dough on a surface using a rolling pin. Spread the softened butter over the dough evenly (leave few inches edge from all sides).
9- Roll in the dough and then place it seam side down and roll it flat into a rectangle.
10- Fold the rectangle dough and pinch the ends to seal and form a ball.
11- Transfer the dough back to the sprayed bowl, cover it with a plastic and place it into the refrigerator for an hour (until doubled in size).
12- Heat 2 tbsp olive oil in a pot, crush 2 garlic cloves and fry for few minutes.
13- Pour in one can of diced tomatoes with its juice to the garlic pot.
14- Add salt, black pepper powder and ground chili pepper. Stir well and simmer for an hour until the juices have evaporated and it thickens.
15- Saute the mushrooms in a pan with 2 tbsp of olive oil for 10 minutes.
16- Cook the minced spinach in a microwave for about 2 minutes.
17- Let the spinach cool down. Squeeze all the liquid out of the spinach.
18- Mix the cooked spinach and mushrooms with mozzarella cheese until well combined.
19- Take the dough out of the refrigerator, roll out 2/3 of the dough into a circle.
20- Place the dough into a two inches deep nonstick cook ware and spread the dough to reach the edges.
21- Fill the mozzarella cheese mixture on top the dough.
22- Roll out the remaining of the dough and cover the mixture, pinch the sides to the bottom dough.
23- Poke few air holes on the top dough.
24- Preheat oven to 425º F (218º C) for 20 minutes.
25- Remove the pizza from the oven, top with the tomato sauce. Sprinkle shredded mozzarella cheese on top.
26- Turn the oven down to 375º F (190º C).
27- Place the pizza back in the oven for 10 more minutes.