chicago style spinach & mushroom deep dish

makes one deep dish pizza, serves 2 - 4

pizza maker's sauce ~ makes about 3 cups

2 large garlic cloves, finely minced

pinch of crushed red pepper

3 tbls olive oil

28 ounce can crushed tomatoes

1 tsp dried oregano

sea salt

1. in large skillet, cook garlic & red pepper in the olive oil over medium heat until garlic is golden, about 1 minute. add in tomatoes, oregano & salt to taste. bring to a simmer.

2. cook, stirring ocassionally, until thickened...about 10 -15 minutes. allow the sauce to cool completely before spreading it on pizza.

this will keep in the fridge for up to 5 days or freeze for up to a month.

deep-dish pizza dough ~

1 pakage active dried yeast or 2 1/4 tsp

1 cup warm water (105-115 degrees)

2 tbls olive oil

3 to 3 1/2 cup unbleached all purpose flour

1/2 cup whole wheat flour

2 tsp sea salt

1. sprinkle the yeast over the water, stir until dissolved, stir in oil

2. in large bowl, combine 3 cups flour, the whole wheat flour & salt. Add the yeast mixture and stir into a soft dough. Knead for 10 minutes, adding more flour if necessary, until smooth & elastic.

3. lightly oil a large bowl, add the dough, turning it once to oil the top. Cover with plastic wrap and let rise in a warm place for about an hour, until doubled in bulk.

4. when ready, punch downt the dough and divide in two for two pizzas.

spinach & mushroom deep dish ~

1 cup prepared pizza maker's sauce

prepared dough for one - 9 inch deep dish pizza

1 pound fresh spinach

10 ounces mushrooms

2 tbls olive oil

2 large garlic cloves, finely chopped

salt & pepper

4 ounces sliced asiago or provolone

4 ounces slices fresh mozzarella

2 tbls grated pecorino romano or parmesan

1 tbls chopped fresh basil, optional

1. wash the spinach and place in a large pot, cover and bring to a simmer. cook until the spinach has wilted and tender, about 5 minutes. place in a strainer and press out the juice as much as possible. chop the spinach on a board and set aside.

2. in a large skillet, cook mushrooms in the oil over medium heat until liquid has evaporated and the mushrooms are beginning to brown. add the garlic and cook for 2 minutes, stir in spinach and salt & pepper to taste. remove and let cool.

3. preheat oven to 400* oil and a 9x11/2 inch layer cake pan or deep dish pie pan.

4. roll the dough out to a 13 inch circle. arrange the dough in th prepared pan, patting it up the sides.

5. place the slices of asiago in the bottom, right ontop of the dough. spread a layer of the spinach/shrooms. make a layer of sauce. arrange the mozzarella slices on top, sprinkle with pecorino

6. bake until crust is crisp and the filling is bubbling, about 40 minutes. sprinkle with basil and serve.