Italian stuffed pizza with leafy greens
Simple and delicious stuffed pizza. With a lot of vegetables and cheese this is the perfect dish for parties or for a midweek meal when you do not want to spend time cooking. You can make the dough in advance and use. This pizza can be frozen once it's cooked. It keeps for several weeks in the freezer in an airtight bag or vacuum sealed bag.
Servings 4
Equipment
- 1 12-inc cast iron skillet (you can use a baking tray as well)
Ingredients
For the dough
- 500 gr flour
- 350 gr water
- 100 gr of sourdough or 5gr dried yeast
- 1 tsp salt
- 1 tsp olive oil
For the filling
- 500 gr of leafy greens (you can use swiss chard, collard greens, mustard leaves, spinach)
- 200 gr of melting cheese
- 1 clove galic
- 1 tbsp extra virgin olive oil
- salt and pepper to taste
Instructions
How to make the dough with the sourdough
- In a large bowl put the flour, the yeast and 300gr of water. Mix well until all the water is incorporated. If the dough is too stiff add the remaining water a little at a time. The amount of water may vary depending on the flour.
- Let the dough rest for 3h, covered with plastic wrap or in an air tight container. You can make the dough the night before and then leave it to rest in the fridge overnight.
- After 3h (or in the morning) knead the dough for 1 minute and add the salt and the oil. Leave to rest until doubled in size.
How to use the dried yeast
- The day before you need the dough, mix water, flour and yeast until all the water is incorporated. As for the other dough, keep aside a bit of the water and adjust the consistency according to the flour you are using.
- Leave the dough covered to rest for at least 12h at room temperature. You can also leave it in the fridge up to 24h.
- After the resting time, take the dough and add the oil and salt and knead for a couple of minute, until it become smooth.
- Leave to rise until doubled in size.
When the dough is ready you can keep it in the fridge for up to 72h, ready to be used.
Prepare the filling
- Wash the vegetables and blanch in boiling water for 3 minutes.
- Drain and chop them finely. If using spinach or chard, you can skip the blanching and cut it finely.
- In a pan put the oil, garlic clove (whole) and chili flakes. Cook for two minutes on medium and then add the vegetables and a pinch of salt.
- Cook for 5 minutes and turn off the heat. Let it cool down.
Put it all together
- Pre-heat the oven to 250°C (480°F). Grease the pan with some olive oil.
- Divide the dough in two pieces, one slightly larger than the other. Use the bigger one to cover the bottom of the skillet. You can spread the dough with your fingers (oiled or wet).
- Put the cooled vegetables and the cheese (sliced or grated depending on the cheese you're using).
- Flatten the other piece of the dough on a floured surface, and cover the filling with the second layer of dough.
- Stretch the edge of the bottom dough, fold it over the top disc and pinch it to close the pizza.
- Brush the surface of the pizza with a mix of oil, salt and water.
- Cook for 25min or until golden brown.
