Chicago Style Stuffed Pizza

Funny you should ask....!!!

The topping is the similar to my previous post - take 1 can (28 oz) Italian plum tomatoes, seeded and drained, mix 1/4 cup chopped fresh basil and/or 1.5 tsp dried oregano, and salt to taste- reserve this in a bowl.

Make either a cornmeal dough ball or a traditional one. Chicago stuffed pizza joints use both.

For traditional spinach stuffed: Heat 1-2 tbs olive oil in a saute pan, add 5 cloves minced or smashed garlic, and saute about 2lbs fresh spinach, finely chopped in olive oil over med-hi heat until it wilts. Season with salt and black pepper. Transfer to colander and drain, press hard w/ spoon to remove as much liquid as possible.

Combine this spinach mix with about 2.5 cups (10oz) shredded mozz cheese- reserve.

Cut the dough ball into two: one 2/3 size and one 1/3 size ball. Roll out the larger ball and press into a 12 inch deep dish pan- press sides all the way up and trim excess. Fill the dough shell with reserved spinach/mozz mixture.

Now roll out the smaller ball into a 12-in circle. Place on top of the filling and press the crusts together to seal. Cut a 1in. slit in the center of the top to allow steam to escape. Brush crust with olive oil.

Place pie on egg and bake for 15 mins (475 dome), then remove and spoon tomatoes on top, sprinkle with parm cheese and put back on egg. Cook another 10-15 minutes until crust has pulled away from pan, everything is looking golden brown! Cool, slice and serve!

This comes from James McNair's Pizza - link to Amazon. Simply a fantastic book for pizza fanatics.

Schaumburg here