This is my Uno’s copy pizza. During and after college I bartended at Uno’s in Ann Arbor and in San Diego (Pacific Beach) and my favorite pizza was spinoccoli. I haven’t had it much since then, but when I saw a similar pizza pictured in Cooking Light last month with mushrooms, I figured it would be easy to modify and add in spinach and broccoli.
Here I’m showing how I cut the onions into slices and then into quarters to make nice pieces (not chopped). Then see how I’m starting to spread the spinach over the top of the other cooked vegetables. Spread it out so it doesn’t clump together
POLL:
I’d like to know how many readers use a kitchen scale. For example, if a recipe calls for 9 ounces of flour, would you use your scale or would you need to convert it to cups? I think expecting people to have a scale is on the outrageous side because I’ve never met anyone who has one, but maybe I hang out with the wrong crowd. Let me know what you think.
I really want the dough to come up the sides of the springform pan, so I measure it to make sure it’s the right size, and then roll it onto the rolling pin to place it over the center of the pan.
Spinoccoli Mushroom Deep Dish Pizza
2 1/2 t active dry yeast
1 t organic brown sugar
1 ½ C warm water
3/8 C olive oil
3 3/4 C flour
½ C semolina flour
1/2 t salt
Cooking spray
2 T avocado oil, plus 4 Tablespoons for the pans
2 C thinly vertically sliced onion
1 crown of broccoli cut into small florets
3 cloves crushed garlic
1 T chopped fresh oregano
1 (8-ounce) package sliced mushrooms
2 C spinach leaves
1 can organic pizza sauce (or your own sauce)
2 T olive oil
½ C grated Parmesan cheese
2 C shredded mozzarella
Dissolve yeast and sugar in warm water in the bowl of a stand mixer; let stand 10 minutes. Add oil, flours, and salt to yeast mixture; mix at medium-low speed with a dough hook for 9 minutes. Place dough in a large bowl and pat with oil. Cover and let rise in a warm place for 1 hour or until doubled in size.
Preheat oven to 425. Heat a large skillet over medium-high heat with 1 tablespoon avocado oil. Add onion and broccoli; cook 5 minutes or until tender. Stir in another tablespoon of oil, garlic, oregano, and mushrooms. Cook 5 minutes. Add spinach and cook another minute to wilt spinach.
Coat bottom of each 10-inch springform pan with 1 tablespoon avocado oil and use another tablespoon to coat the sides. Punch dough down; turn dough out onto a lightly floured surface. Roll dough into a 13-inch circle and place in prepared pan. Press dough into bottom and halfway up sides of pan. Sprinkle Parmesan evenly over dough. Top with vegetable mixture. Spread sauce over mushroom mixture. Sprinkle with mozzarella. Bake for 20-25 minutes or until crust and cheese are browned. Let stand 5 minutes.
