About once every couple of weeks, our family does homemade pizza night. If you have young kids (and honestly even if you have older ones) family pizza night is a great tradition. It’s a great meal to have kids help with as kneading and rolling out pizza dough are easy things to do. Not only that but the best part is, when you make it at home, you can substitute ingredients and make it a little healthier. Using whole wheat flour to make the crust, adding vegetables that your kids like in their toppings, and if your kids don’t like veggies sneak them in under a thick layer of gooey cheese. In any case, it is hard to go wrong with a pizza night.
This special stuffed pizza, the recipe for which I found through Family Fun, has become one of our new favorites. You can make substitutions to fit your family’s tastes using shredded vegetables, or other meats!
You will need:
Dough from your favorite homemade pizza dough recipe
2 (10-ounce) packages fresh spinach
Salt
2 tablespoons olive oil
12 ounces Italian sweet pork sausages, casings removed
2 medium onions, chopped
Pepper
1 container (15 ounces) ricotta
1/2 cup freshly grated Parmesan
Directions:
Wash the spinach and remove any coarse stems. Cook it in a large covered pot with 1/4 cup water and a pinch of salt until the leaves are tender, about 5 minutes. Drain the spinach well and let it cool. Then place it in a clean kitchen towel (or cheesecloth) and squeeze out as much liquid as possible. Chop the spinach. (Note: I often do this with fresh spinach as soon as I get it so it makes meal prep easier on busy nights!)
In a medium-size skillet, heat the oil over medium heat. Add the sausage and onion and stir them frequently, until the onion is tender and the pork is cooked through (about 10 minutes).
Transfer the pork and onions to a large bowl. Stir in the spinach, ricotta, and Parmesan. Add salt and pepper to taste.
Heat the oven to 425°. Oil a 12-inch pizza pan.
Working on a lightly floured surface, roll out one piece of the dough into a 12-inch circle. Spread the filling on top of the dough, leaving a 1/2-inch border all around.
Roll the remaining piece of dough into a 12-inch circle and place it over the filling. Firmly pinch together the edges of the two circles to seal the pie. With a small, sharp knife, make 6 to 8 slits in the top of the dough to allow the steam to escape.
Bake the pizza until it’s browned and crisp, 30 to 35 minutes or so. Then let it cool for at least 15 minutes before cutting it into wedges. Enjoy the pie hot or at room temperature. Serves 8 to 10.
Go check out the Families Winter ’06 Cookbook! Spring ’06 Coming Soon!
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z