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1
To make the crust, combine the yeast, salt, sugar, 1 cup of the flour and the cup of warm water.
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2
Mix thoroughly.
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3
Since you aren't proofing the yeast first, the water needs to be a bit hotter than usual.
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4
Add enough of the remaining 1 1/2 cups of flour to form a soft dough.
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5
Knead it for a few minutes, then put it back in the bowl, cover and set aside to rise.
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6
In the meantime, prepare the veggies.
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7
Saute the onions in some red wine until caramelized.
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8
Squeeze the moisture out of the thawed spinach.
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9
Break up the tomatoes slightly and set them in a sieve to drain.
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10
You don't want them soupy.
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11
Save the juice for something else.
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12
When the pizza dough has more or less doubled in bulk (usually in less than.
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13
an hour- I find you don't need to be too technical with pizza dough), punch it down.
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14
Lightly spray a 10 inch spring form pan with cooking spray.
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15
Press the dough into the pan and up the sides.
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16
Spread the shredded cheese over the crust.
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17
Top with the tomatoes which have been mixed with the basil leaves.
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18
Season with the salt, oregano and black pepper.
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19
Sprinkle the minced garlic over the tomatoes, then the add the sauteed onions.
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20
Top the onions with the spinach and then arrange the sliced tomato decoratively on top.
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21
Bake at 425F in the middle of the oven for about 45 minutes or so.
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22
Since it's so thick, it takes quite awhile for the filling to heat all the way through.
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23
It makes a lovely presentation when you remove the ring from the springform pan.
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24
The fillings I used are what I happened to have around the house.
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25
You can use anything you wish.
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26
I think artichokes, mushrooms, eggplant, roasted peppers and brocolli would be especially good.
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27
I was quite pleased with the way the Healthy Choice fake cheese melted.
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28
Recently, I tried the Kraft fat-free singles (sharp cheddar flavor) and found them to be as good as any full fat processed cheese slice (for what that's worth).
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29
They melted well as part of a burrito filling.
