Deep-dish Spinach Pizza

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• 1 cup warm water (110â° 1 t active dry yeast (1 pkg)
• 1 pinch sugar
• 2 -2 1/4 cups all-purpose flour, divided
• 1 cup whole wheat flour
• 1 teaspoon salt, if desired
• 2 tablespoons olive oil
• cornmeal, for sprinkling pan
• 1 tablespoon olive oil
• 2/3 cup onion, sliced (1 medium)
• 1 teaspoon garlic, minced
• 1 (16 ounce) can plum tomatoes, with their juice
• 1/4 teaspoon salt, if desired
• 1/4 teaspoon sugar
• fresh ground black pepper
• 1 pinch hot red pepper flakes
• 1 lb fresh spinach, washed but not dried,stems trimmed
• 1 tablespoon olive oil
• 1 teaspoon garlic, minced
• 1 1/2 cups shredded part-skim mozzarella cheese (6 ounces)
• 3/4 cup shredded swiss cheese (about 3 ounces)
• 1/3 cup grated parmesan cheese
• 2 -3 ripe plum tomatoes or 2 -3 round tomatoes, sliced thinly lengthwise
• 16 fresh basil leaves
• 1 small green bell pepper, sliced into 1/4 inch strips
• 1 small red bell pepper, sliced into 1/4 inch strips

Recipe

• 1 crust: proof yeast in water with sugar; in a food processor or in a bowl, mix 2 cups of the all-purpose flour, whole-wheat flour and salt; add oil to bubbly yeast mixture and stir or process into flour mixture until dough pulls away from sides of bowl.
• 2 scrape dough onto floured work surface and knead until smooth and elastic (or process until smooth and elastic), using up to 1/4 cup more all-purpose flour, if needed, to keep dough from sticking.
• 3 place dough in oiled bowl, cover with plastic wrap and allow to rise, in warm place, until doubled; punch dough down, wrap it well and refrigerate until needed.
• 4 sauce: in a skillet, saute onion and garlic in oil until soft; reduce heat to low and add tomatoes and their liquid; break up the tomatoes slightly and add the salt, sugar, pepper, and pepper flakes; simmer, uncovered, stirring occasionally, until very thick, about 30 minutes.
• 5 topping: cook spinach in covered saucepan until wilted, about 3 minutes; drain, rinse with cold water and squeeze dry; chop coarsely; saute garlic in hot oil for 15 seconds; add spinach and cook, stirring, for 1 minute; set aside.
• 6 in a small bowl, mix the cheeses and set aside.
• 7 assembling: move oven rack to lowest position and preheat to 475°; grease a 9" springform pan and sprinkle with corn meal.
• 8 roll half the dough out to a 12" circle; reserve other half of dough for another use; line the bottom and sides of the pan with the dough, but don't let any dough hang over the edge; spread 1 1/2 cups of the cheese mixture over the bottom of the crust.
• 9 spread tomato sauce evenly over the cheese; spread spinach over the tomato sauce; sprinkle with remaining cheese; arrange the tomato slices vertically, along the side of the pie, alternating the slices with the basil leaves.
• 10 place the remaining tomato slices in a circle in the center, alternating with the pepper slices, interspersing red and green strips; bake for 25 minutes or until crust is golden and filling is bubbly; let set 5 minutes before removing side of pan and cutting.