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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Crust: Proof yeast in water with sugar; in a food processor or in a bowl, mix 2 cups of the all-purpose flour, whole-wheat flour and salt; add oil to bubbly yeast mixture and stir or process into flour mixture until dough pulls away from sides of bowl. | 2. Scrape dough onto floured work surface and knead until smooth and elastic (or process until smooth and elastic), using up to 1/4 cup more all-purpose flour, if needed, to keep dough from sticking. | 3. Place dough in oiled bowl, cover with plastic wrap and allow to rise, in warm place, until doubled; punch dough down, wrap it well and refrigerate until needed. | 4. Sauce: In a skillet, saute onion and garlic in oil until soft; reduce heat to low and add tomatoes and their liquid; break up the tomatoes slightly and add the salt, sugar, pepper, and pepper flakes; simmer, uncovered, stirring occasionally, until very thick, about 30 minutes. | 5. Topping: Cook spinach in covered saucepan until wilted, about 3 minutes; drain, rinse with cold water and squeeze dry; chop coarsely; saute garlic in hot oil for 15 seconds; add spinach and cook, stirring, for 1 minute; set aside. | 6. In a small bowl, mix the cheeses and set aside. | 7. Assembling: Move oven rack to lowest position and preheat to 475°; grease a 9" springform pan and sprinkle with corn meal. | 8. Roll half the dough out to a 12" circle; reserve other half of dough for another use; line the bottom and sides of the pan with the dough, but don't let any dough hang over the edge; spread 1 1/2 cups of the cheese mixture over the bottom of the crust. | 9. Spread tomato sauce evenly over the cheese; spread spinach over the tomato sauce; sprinkle with remaining cheese; arrange the tomato slices vertically, along the side of the pie, alternating the slices with the basil leaves. | 10. Place the remaining tomato slices in a circle in the center, alternating with the pepper slices, interspersing red and green strips; bake for 25 minutes or until crust is golden and filling is bubbly; let set 5 minutes before removing side of pan and cutting. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1	cup		0.0	0.0	0.0	0.0
sugar	1	pinch		4.5885	1.1477	0.0	0.0
purpose flour	2 - 2 1/4	cups	divided	-	-	-	-
wheat flour	1	cup		408.0	86.36399999999999	15.852	3.0
salt	1	teaspoon		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
cornmeal				-	-	-	-
olive oil	1	tablespoon		238.68	0.0	0.0	27.0
onion	2/3	cup	sliced	42.6667	9.9627	1.1733	0.1067
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
plum tomato	1	can		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
sugar	1/4	teaspoon		4.5885	1.1477	0.0	0.0
black pepper			ground	-	-	-	-
hot red pepper flake	1	pinch		-	-	-	-
spinach	1	lb	washed	99.7904	17.6901	9.979	1.3608
olive oil	1	tablespoon		238.68	0.0	0.0	27.0
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
part mozzarella cheese	1 1/2	cups	shredded part-skim	-	-	-	-
swiss cheese	3/4	cup	shredded	389.07	1.4256	26.6904	30.6801
parmesan cheese	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333
plum tomato	2 -3		ripe round sliced	-	-	-	-
basil leaf	16			-	-	-	-
green bell pepper	1		sliced	-	-	-	-
red bell pepper	1		sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.