Oooooh-kay. I realize that this picture has been tantalizing you on the side of my blog for weeks without a link. It has been tantalizing me for weeks. Except, I had the link, and I ate this pizza, so I can’t tell if the tantalization of this savory delight was worse or better for you than it was for me.
My father made a decent deep-dish frozen pizza and asked me, “Why is this so addicting?”
I replied that it hits his fat and salt spots, and everyone in the room nodded sagely, because obviously I am sage (not). Being that your salts spots are not hit too often on this blog, and being that that is the weirdest phrase ever, I would like to present you with this deep dish pan pizza, including homemade sauce, spinach for iron and much, much cheese.
Oh, and speaking of being wise (not), there is fresh sage in this recipe. You just don’t see that in dessert recipes all too often. Or do you?
If I were to do this again, I would have used less dough. The dish was quite deep enough, when all was said and done, and let’s be real, I could have made another dessert pizza with half the dough. I also would have made the sauce a little less runny. Somehow. Maybe I would have drained the tomatoes a little better.
I only put spinach on half the pizza. It was for the sake of my sister, who loves pizza, but has an aversion to the green things on her life’s plate. You can have an aversion, too, I guess. I’ll judge you a little, but just a little, since most of my diet is frosting. Kidding. Except for #saturdays. Am I allowed to hashtag like that? Whatever, doing it.
Get your health kicks, friends. It’s all about the green.
Deep Dish Tomato and Spinach Pizza
Adapted from Girl Versus Dough and my friend, Chrissy
Boughten pizza dough (enough for a 12 inch pizza)
8 ounces (1 cup) canned crushed tomatoes
1 teaspoon sugar
salt and pepper, to taste
fresh thyme, sage, oregano and bay leaf
garlic paste or crushed garlic, to taste
olive oil (or truffle oil)
8 ounces provolone cheese
5 ounces frozen spinach, thawed and thoroughly drained
Let pizza dough rise according to package directions. Preheat oven to 425 degrees F. Coat a 9-inch cast-iron skillet with 1 tablespoon of oil, spreading around with a paper towel.
Combine tomatoes, salt, pepper, chopped herbs, bay leaf, sugar and garlic in a small saucepan, simmering over low heat while you prep the pizza.
When the dough has risen, press into the prepared skillet halfway up the sides of the skillet. Bake four 9-10 minutes until crust has just set. Remove from the oven and top with 4 ounces provolone cheese. Remove the bay leaf from the simmered sauce, then spread the sauce over the cheese. Top sauce with the spinach, then the other 4 ounces of cheese. Drizzle with a bit more oil.
Bake for another 15-20 minutes, until cheese is bubbling and crust is golden. In a perfect world, I would have used less dough, so that things weren’t spilling over the edge. Let cool 15 minutes before cutting.