La pâte est très bonne ! Elle sort croustillante du four et elle ramolli peu à peu.
La garniture est vraiment très savoureuse !

J'ai utilisé de la levure de boulanger à la place de la levure deshydratée. J'ai utilisé du pesto à la place du basilic. Miam !

Ingredients

Filling

• 1 pkg (10 ounces) frozen chopped spinach, cooked, cooled and squeezed dry
• 1 Cup shredded mixed Italian-blend cheese (or mozzarella)
• 1 Cup ricotta cheese
• ½ tsp. basil
• ½ tsp. salt
• ½ tsp. garlic powder
• ¼ tsp. pepper
• ¼ tsp. dried minced onion

Dough

• 1 Cup warm water
• 1 pkg/Tbsp. Red Star Platinum yeast
• 1 tsp. sugar
• 1 Tbsp. olive oil
• 1 tsp. salt
• 2 ½-2 ¾ Cup unbleached, all-purpose flour

Topping

• 1 egg white, mixed with a small amount of water
• Grated parmesan cheese

Instructions

1. Combine filling ingredients in a bowl and mix well.
2. Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute.
3. Add one cup of flour, then additional dough ingredients.
4. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated, adding flour as necessary to achieve a dough that is not sticky.
5. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket.
6. Cover and let rise until doubled.
7. Grease a 16” pizza pan.
8. Roll the dough out to a 16” circle.
9. Place the combined filling ingredients over half of the dough.
10. Pull the remainder of the dough over the filled portion and seal by pinching.
11. Pierce the top crust several times with a fork.
12. Place in pizza pan (if you haven’t rolled out the dough there)
13. Brush with the egg wash and sprinkle lightly with parmesan cheese.
14. Bake at 400°F for 10-15 minutes, until golden.
15. Serve with pizza/spaghetti sauce, if desired.