Double-Crust Layered Pizza

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* Exported from MasterCook *

 

Double-Crust Layered Pizza

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 187

Serving Size : 8 Preparation Time :0:00

Categories : Breads Pizza

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***PIZZA DOUGH***

2 envelopes active dry yeast

2 tablespoons canola oil

2 tablespoons granulated sugar

3 cups whole wheat flour

2 cups unbleached white flour

1 teaspoon salt

cornmeal

***FIRST LAYER OF FILLING***

1 pound part-skim ricotta cheese

10 ounces packaged frozen chopped spinach -- thawed and squeezed

1/4 cup grated fresh Parmesan cheese

2 tablespoons chopped fresh parsley

1 teaspoon dried oregano

1 dash nutmeg

salt and freshly ground peppe -- to taste

***SECOND LAYER OF FILLING***

2 cloves garlic -- minced

14 ounces canned diced tomatoes -- drained

1/4 cup chopped black olives

1 dash cayenne or hot pepper flakes

salt and freshly ground pepper -- to taste

 

8 to 10 servings

 

The original recipe given to me was for fritella, deep-fried pizza-dough

pockets stuffed with ricotta and vegetables. The stuffing is delicious,

but after making the individual pockets I found the procedure rather

labor-intensive in conjunction with preparing the rest of this meal. I

also find deep-frying difficult, as many home cooks do. I adapted the

recipe to make a double-crust pizza using the same tasty filling. A lot

less work for the cook, but the results are just as elegant and delicious.

 

Crust: Combine the yeast with 2 cups of warm water. Let stand 10 minutes

to dissolve. Stir in the oil and sugar.

 

In a large mixing bowl, combine the flours and salt. Make a well in the

center, and pour in the liquid mixture. Work together, first with a wooden

spoon, then with hands, to form a dough. Turn out onto a well-floured

board and knead, adding flour until the dough loses its stickiness, for 8

minutes. Place the dough in a floured bowl, covered with a tea towel, in a

warm place. Let rise until doubled in bulk, 1 to 1 1/4 hours.

 

Punch the dough down and form into 2 rounds. Roll out and stretch one

round on a well-floured board to fit 2 12- or 14-inch round pizza

pan. Lightly oil the pans and sprinkle them with cornmeal. Place 1

circle of dough as directed on a 12- to 14-inch round pizza pan, and roll

out and reserve the other.

 

Preheat the oven to 425 degrees.

 

Combine the ingredients for the first layer of filling in a mixing bowl and

stir until thoroughly combined. Combine the ingredients for the second

layer in another bowl and stir together.

 

Spread the first layer of filling over the pizza dough on the pan. Arrange

the second layer of filling over it. Top with the second circle of

dough. Pinch the outer edges shut.

 

Bake for 12 to 15 minutes, or until the dough is golden. Let the pizza

stand for 10 minutes, then cut into narrow wedges to serve.

 

Calories: 369, Carbohydrate: 55 g, Total fat: 9 g, Cholesterol: 17 g,

Protein: 16 g, Sodium: 405 mg.

 

 

 

 

 

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