Stuffed Pizza Florentine
- In a large bowl combine 1-1/4 cups of the all-purpose flour, the yeast, and the salt. Add warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon stir in whole wheat flour and as much of the remaining all-purpose flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough in half. Cover and let rest 10 minutes.
- Grease a 13-inch pizza pan. On a lightly floured surface, roll each half of dough into a 13-inch circle. Transfer one circle to pizza pan. Build up edges slightly. Sprinkle with mozzarella cheese. Set aside.
- Pat spinach dry with paper towels. Combine spinach, 1 slightly beaten egg, and the 1/4 cup Parmesan cheese. Spread spinach mixture over mozzarella cheese. Top with pepperoni, mushrooms, and, if desired, ripe olives. Brush edge of dough with some of the remaining slightly beaten egg. Top with second circle of dough. Pinch edges to seal. Score edges with a knife, if desired. Cut 14 to 16 slits, about 1 inch long, in top crust for steam to escape. Brush crust with the remaining egg and sprinkle with the 1 tablespoon Parmesan cheese.
- Bake in a 375 degree F oven for 30 to 35 minutes or until heated through. Makes 6 servings.
From the Test Kitchen
Prepare dough. Divide into 2 portions. Place in plastic freezer bags. Seal, label, and freeze up to 1 month.
Nutrition Facts (Stuffed Pizza Florentine)
- Per serving:
- 436 kcal ,
- 19 g fat
- (7 g sat. fat ,
- 95 mg chol. ,
- 705 mg sodium ,
- 47 g carb. ,
- 20 g pro.