Deep-Dish Florentine Pizza Recipe

Name: Deep-Dish Florentine Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1/2 cup white cornmeal; 4 teaspoons white cornmeal; 1 (1/4 ounce) package active dry yeast; 1 cup warm water; 1 tablespoon sugar; 1 tablespoon olive oil; 1 1/2 teaspoons salt; 2 cups white flour; 1/2 cup whole wheat flour; Florentine Topping; 1 lb mild Italian sausage; 1 (10 ounce) package frozen chopped spinach; 1/2 cup chopped onion; 1 garlic clove, minced; 16 ounces mozzarella cheese, shredded; 1 (4 1/2 ounce) jar sliced mushrooms, drained; 2 (8 ounce) cans pizza sauce; 1/4 cup water; 1/2 cup grated parmesan cheese

Servings: persons

Crust
1/2 cup white cornmeal
4 teaspoons white cornmeal
1 (1/4 ounce) package active dry yeast
1 cup warm water
1 tablespoon sugar
1 tablespoon olive oil
1 1/2 teaspoons salt
2 cups white flour
1/2 cup whole wheat flour
Florentine Topping
1 lb mild Italian sausage
1 (10 ounce) package frozen chopped spinach
1/2 cup chopped onion
1 garlic clove, minced
16 ounces mozzarella cheese, shredded
1 (4 1/2 ounce) jar sliced mushrooms, drained
2 (8 ounce) cans pizza sauce
1/4 cup water
1/2 cup grated parmesan cheese

1
For crust:
2
Grease a 14-inch deep dish pizza pan. (or 2 9-inch square baking pans).
3
Sprinkle with 4 teaspoons cornmeal.
4
Dissolve yeast in warm water & sugar in mixing bowl.
5
Add 1/2 cup cornmeal, oil, salt and 1/2 cup whole wheat flour and 1 cup white flour.
6
Mix well.
7
Stir in enough additional flour to make a soft dough.
8
Knead for about 5 minutes.
9
Shape to form ball; place in greased bowl, turning once to coat surface. Cover, let rise in warm place about 45 minutes until double.
10
Punch dough down.
11
Cover.
12
Let rest 10 minutes.
13
Roll out or stretch dough to fit pan and come up sides forming a 1 inch rim. Let rise from 5 minutes - 20 minutes depending on how you chewy you want the crust.
14
For topping:
15
While dough is rising, thaw spinach in microwave.
16
Squeeze moisture from spinach.
17
Remove meat from casing if necessary.
18
Brown in a 12-inch skillet with onion & garlic.
19
Drain the fat off.
20
Add spinach, cook about 10 minutes more.
21
Spread cheese evenly over crust.
22
Arrange meat mixture over cheese.
23
Top with mushrooms.
24
Combine pizza sauce & water.
25
Spread over toppings.
26
Bake at 450 degrees for about 15 - 18 minutes.
27
Sprinkle grated Parmesan cheese over pizza.
28
Bake an additional 5 - 10 minutes.
29
Let rest 5 - 10 minutes before cutting.

779

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Crust, 1/2 cup white cornmeal, 4 teaspoons white cornmeal, 1 (1/4 ounce) package active dry yeast, and more.

Yes, Deep-Dish Florentine Pizza falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Deep-Dish Florentine Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions