Recipe: Zachary's Pizza Chicago Stuffed Pizza, Tomato Sauce and Spinach Pesto

Hi John, I thought you might enjoy this recipe for Chicago Stuffed Pizza. Happy Cooking, Betsy

ZACHARY'S PIZZA CHICAGO STUFFED PIZZA
This makes enough for two large pizzas

"As promised, here is the recipe for Chicago Stuffed Pizza.
This recipe is from Zachary's Pizza of Berkeley, California.
Home of the best pizza on the planet."

FOR THE PIZZA DOUGH:
1 tbsp sugar
1 pkg (1 tbsp) yeast
2 cups lukewarm water
1/4 cup vegetable oil
Salt (original recipe didn't list salt but addition of 1 tsp salt is recommended)
4 to 6 cups all purpose flour, divided use
FOR THE PIZZAS:
2 1/2 cups mozzarella cheese
1/4 cup grated fresh Parmesan cheese
1/4 cup grated Romano cheese
Tomato Sauce (recipe follows)
Spinach Pesto (recipe follows)

Dissolve sugar and yeast in 2 cups lukewarm water in large bowl; let stand until bubbly.

Add oil and salt. Stir in 4 cups of flour until smooth (I use my KitchenAid). Knead appropriately. Turn into greased bowl and let rise until doubled.

Punch down dough and let rest for 10 minutes.

Roll out two thirds of dough on lightly floured surface. Fit this into a 14-inch pizza pan and press dough over the sides. Mix cheeses together and spread evenly over the dough.

Roll out remaining dough to form a 14-inch circle. Place over the filled dough, seal edges and remove excess dough. Spread some of the tomato sauce over the top layer. Top with some of the spinach pesto.

Bake in preheated 450 degree F oven for 25-30 minutes or until crust is golden

TOMATO SAUCE

2 tbsp olive oil
1 minced garlic clove
1 (28 oz) can crushed tomatoes in puree
1 1/2 tsp minced fresh oregano
1 1/2 tsp minced fresh basil
Pinch of salt
1/2 tsp ground black pepper
(more oregano and garlic recommended by Pizza Lover in LA, below)

Heat olive oil; saute garlic. Add tomatoes and spices. Simmer 30 minutes.

SPINACH PESTO

1/4 cup pine nuts
3 chopped garlic cloves
3/4 cup olive oil
1 cup chopped spinach
3/4 cup basil leaves
1/4 cup grated fresh Parmesan cheese
1/4 cup grated fresh Romano cheese
Salt and pepper to taste

Grind pine nuts, garlic and olive oil in food processor. Add spinach and basil, puree until smooth. Add Parmesan and Romano cheeses. Add salt and pepper to taste.

From: Tom Gumpel, rec.food.cooking, 1994
Adapted from source: Zachary' Pizza of Berkeley, California

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NOTE:
From: Pizza Lover in LA
6-21-2002
I tried making the stuffed Zachary's pizza from the recipe provided. I am a big fan of Zachary's pizza, but I have to say that this recipe cannot be authentic. The dough was way too bland. It tastes like it really needs some salt or something. And the sauce didn't taste at all like the real Zachary's. It needs more oregano and garlic.