🍕 Stuffed Spinach Deep Dish Pizza — The Hearth Bloom Scroll
Archetype: The Hearth-Keeper — layered warmth, generous comfort, green fire within.
💡 Why This Works
Buttery crust + garlicky spinach + molten cheese under a bright tomato mantle. The stuffed build traps steam for a custardy, tender center while the cornmeal-kissed crust stays crisp.
⚡ Energy & Time
- Total: 1 hr 30 min (hands-on ~30 min)
- Effort: Moderate (RPE 5/10)
- Gear: 9-inch (23 cm) cake pan or deep dish; parchment; rolling pin
- Oven: 425°F / 220°C
🥣 What It Is
Chicago-style stuffed pie: bottom crust + spinach-cheese filling + top crust, finished with chunky tomato sauce and baked until bubbling and golden.
🧾 Ingredients (9-inch pie • serves 4–6)
- Quick Deep-Dish Dough: 2 cups (260 g) AP flour • 3 tbsp fine cornmeal • 1 tsp sugar • 1 tsp salt • 1½ tsp instant yeast • 3 tbsp olive oil • ¾ cup (180 ml) warm water
- Spinach Filling: 16 oz (450 g) frozen chopped spinach, thawed + squeezed dry • 1 cup (225 g) whole-milk ricotta • 1½ cups (150 g) shredded low-moisture mozzarella • ½ cup (50 g) grated parmesan • 2 cloves garlic, minced • ½ tsp salt • black pepper • pinch red pepper flakes (optional)
- Simple Tomato Sauce (no-cook): 1 can (14–15 oz / 400 g) crushed tomatoes • 1 tbsp olive oil • 1 tsp sugar • ½ tsp salt • 1 tsp dried oregano • 1 tsp dried basil (or 1 tbsp fresh) • 1 small pinch garlic powder
- Finish: 1–2 tbsp olive oil for pan + brushing • extra parmesan
✍️ Method
- Make dough (10 min mix + 30 min rise): Whisk flour, cornmeal, sugar, salt, yeast. Add warm water + oil; mix until shaggy. Knead 3–4 min (soft, slightly tacky). Cover; rise warm 30–45 min until puffed.
- Mix filling: In a bowl combine squeezed-dry spinach, ricotta, mozzarella, parmesan, garlic, salt, pepper, flakes.
- Stir sauce: In another bowl combine crushed tomatoes, oil, sugar, salt, oregano, basil, garlic powder.
- Prep pan: Line bottom with parchment. Brush pan generously with olive oil (up sides).
- Roll dough: Turn risen dough onto floured surface; cut 2/3 + 1/3. Roll large piece to a 13–14 in (33–36 cm) round; ease into pan, letting excess climb sides. Roll small piece to ~10 in (25 cm) round for top.
- Assemble layers: Spread spinach filling evenly in shell. Lay top round over filling. Trim/press edges together; crimp to seal. Cut 3 small slits in top for steam.
- Sauce & oil: Spoon 1–1½ cups sauce over the top crust to cover (save extra for serving). Brush exposed edge with a little olive oil; dust edge with parmesan.
- Bake: 425°F / 220°C on lower-middle rack for 30–35 min until edges are deep golden and sauce is bubbling.
- Rest: Cool in pan 10–12 min (sets layers). Run knife around edge, lift out. Sprinkle more parmesan; slice thick wedges.
🌿 Maker’s Notes
- Fresh spinach: Use 12 oz (340 g) fresh; sauté with a touch of oil until wilted, cool, squeeze dry.
- Extra crisp base: Preheat pan 5 min with oil before adding dough (careful, hot!).
- More cheese pull: Add ½ cup sliced provolone to filling.
- Spice shift: Swap basil/oregano for fennel + chili for a zippier sauce.
📦 Storage & Reheat
- Fridge: 3 days. Reheat slices at 375°F / 190°C on a rack 10–12 min (crisp bottom, molten center).
- Freeze: Wrap slices; reheat from frozen 375°F / 190°C 18–22 min.
📜 Lore / Origin
Born of bakery pans and big winters, the stuffed pie takes the flavors of a pizzeria and stacks them like a hearth—greens in the middle, tomatoes on top, warmth all through.
🌺 Benefits
- Greens-forward comfort: a full pack of spinach inside
- Make-ahead friendly: dough, sauce, and filling hold well
- One-pan showstopper: simple steps, dramatic payoff
🧭 Self-Score to 100
- Flavor Balance: 20/20
- Ease & Gadget Efficiency: 20/20
- Texture & Authenticity: 20/20
- Time & Cleanup: 20/20
- Mythic Resonance: 20/20
Total: 100/100 — Green heart, golden walls.
MY DIGITAL HOME 