Recipe: Chicago Stuffed Pizza (bread machine dough cycle)

CHICAGO STUFFED PIZZA

FOR THE DOUGH:
2 cups warm water
1/3 cup olive oil
5 cups bread flour
1 cup all-purpose flour
3 tablespoons semolina or corn meal
2 1/2 teaspoons salt
5 teaspoons dry yeast
FOR THE SAUCE:
2 tablespoons olive oil
2 cloves garlic, minced
1 (28 oz.) can Italian plum tomatoes
1 small onion, minced
1 small green pepper, diced
1 1/2 teaspoons oregano
1 teaspoon basil
1/2 teaspoon fennel seeds
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lemon juice
2 tablespoons red wine
FOR THE FILLING:
3 packages frozen chopped spinach, cooked and drained
3 cups shredded mozzarella cheese
1/2 cup shredded fresh parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon basil
1/4 teaspoon oregano
2 cloves garlic, minced
2 tablespoons olive oil
2 thinly sliced cups mushrooms
1 1/2 cups cooked Italian sausage and/or 1 cup thinly sliced pepperoni
for the PAN PREPORATION:
1/8 cup seasoned bread crumbs
2 tablespoons olive oil

TO MAKE THE DOUGH:
Place all dough ingredients in your machines fully assembled pan in the order recommended by your machines manufacturer. Place the pan in your machine. Select the dough or manual cycle and press start.

TO MAKE THE SAUCE:
Saute garlic in oil to soften. Add tomatoes, onion, green pepper, oregano, basil, fennel, salt, pepper, lemon juice and red wine. Simmer on low, til sauce thickens (20-30 minutes). Cool thoroughly.

TO MAKE THE FILLING:
In a large bowl, toss together spinach, cheese(s), salt, pepper, basil, oregano, garlic and oil. Reserve mushrooms, sausage and/or pepperoni.

TO MAKE THE PIZZA:
Preheat oven to 450 degrees F.

Smear a 12-inch deep dish pizza pan with some olive oil and sprinkle on seasoned breadcrumbs.

Gently deflate the dough. Let it rest for a few minutes then press or roll out two-thirds of it to a 16 inch circle.

Line pan, allowing for an overhang. Spoon in a touch of sauce, then all of the filling. Top filling with mushrooms, sausage and/or pepperoni.

Roll remaining dough out to a 12 inch circle. Place on top and crimp sides. Top with sauce, then mozzarella cheese and parmesan.

Bake until sizzling and golden (30-40 minutes). Let cool for 10 minutes or so before cutting.