Stuffed Spinach Pizza

Source: Chicago Tribune
Yield: 6 servings
Prep time: 45 minutes
Rising time: 1 hour
Cooking time: 30 minutes

Dough:

• 1 Tbsp. sugar
• 2 envelopes active dry yeast
• 2 cups warm water (105º to 115º)
• 1/3 cup oil
• 4 to 6 cups flour

Sauce:

• 2 Tbsp. olive oil
• 1 clove garlic, minced
• 1 can (28 oz.) crushed tomatoes with added puree
• 2 tsp. oregano
• 1 1/2 tsp. basil
• 1/2 tsp. each:
• salt
• freshly ground pepper

Filling:

• 2 packages (10 oz. each) frozen chopped spinach: thawed, well-drained
• 2 1/2 cups shredded mozzerella
• 1/2 cup each:
• freshly grated parmesan
• freshly grated romano
• 1/4 tsp. each:
• salt
• freshly ground black pepper
• 1 tsp. basil
• 2 cloves garlic, minced
• 2 Tbsp. olive oil
• 2 cups sliced mushrooms, optional

Optional garnish:

• red onion rings
• green pepper rings

1. For dough, dissolve sugar and yeast in large bowl; let stand until bubbly.  Stir in 1/3 cup oil. Stir in 4 cups of the flour until smooth; stir in remaining flour as needed until stiff dough forms.  Knead on a lightly floured surface until smooth and elastic.  Put into greased bowl.  Turn to coat top.  Let rise, covered, in warm place until doubled in bulk, about 1 hour.
2. For sauce, heat 2 Tbsp. oil in large saucepan, add garlic, sauté 2 minutes.  Stir in tomatoes and spices.  Simmer 30 minutes, or until very thick.
3. For filling, mix remaining ingredients in large bowel.  Heat oven to 450º.  Lightly oil a 12" deep dish pizza pan.  Sprinkle pan lightly with cornmeal. 
4. Punch down dough.  Let rest 10 minutes.  Roll 2/3 of the dough into a 16" circle.  Fit into a 12" deep dish pizza pan with sides overhanging.  
5. Put spinach mixture into center of the dough and smooth evenly over surface.  Roll remaining dough on lightly floured surface to 12" circle.  Put over filling.  Crimp edges; cut excess dough at edges so dough is level with top crust.  Pour sauce over dough to cover.  Top with onion and peppers if desired.  Bake at 450º until dough is golden, 25 to 30 minutes.