Sausage and Spinach Pizza
In food processor, process 13⁄4 cups flour, the yeast, sugar and salt 5 seconds.
Heat water and 2 Tbsp oil in a saucepan or microwave until it registers 120°F to 130°F on an instant-read thermometer.
With processor running, add water mixture; process to mix. Uncover processor and add remaining 1 cup flour; process until mixture forms a ball, adding more flour if needed, 1 tsp at a time. Continue processing 1 minute to knead dough (see Note).
Place dough on a lightly floured surface, cover with a bowl and let rest 10 minutes.
Meanwhile place 1 rack on lowest rungs of oven. Heat to 450°F. Have ready a 12-in. round pizza pan (see For a Really Crisp Crust, right). Brush pan with oil; sprinkle with cornmeal.
Cut dough in half. On a lightly floured surface with a lightly floured rolling pin, roll dough into a rough circle, then, with fingers, stretch dough to a 12-in. round.
Lift to prepared pan. Press some dough to edges to form a thicker rim. Loosely cover pan with plastic wrap; let dough rise 20 minutes. Prick crust with a fork; brush rim with oil.
Bake 8 minutes or just until edges are pale golden.
Add oil to skillet. Cook sausages over medium-low heat 6 minutes or until browned and cooked through. Remove sausages to a plate.
Increase heat to medium and add mushrooms to drippings in skillet; cook 4 minutes or until lightly browned. Stir in garlic; cook 1 minute. Stir in spinach, a handful at a time, adding more as it cooks down. Cook until wilted. Slice sausages.
When crust is done, spoon on sauce, top with spinach-mushroom mixture and sausages and sprinkle with cheese.
Bake on low oven rack 8 to 12 minutes until crust browns and cheese melts.
Note If your processor starts moving around while kneading the dough, remove the blade, turn the dough out onto a floured surface and knead by hand 5 minutes until smooth, sprinkling work surface with more flour as needed.
TIP If you’re short on time, you can use a tube of refrigerated pizza crust and prebake it as directed in Step 8, or use a prebaked packaged 12-in. pizza crust and prepare as directed on the wrapper.
Planning Tip: The baked crust can be left at room temperature for up to 2 hours or wrapped airtight and refrigerated overnight. Add toppings just before final baking.
|Per Single Serving / Serves 4 Total|
|Calories||530||Calories from fat||216|
|Total Fat||24gm||37%||Saturated Fat||9gm||45%|
Nutrition Facts provided by: Woman's Day
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available.
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