Chicago Style Deep Dish (Spinach) Broccoli and Swiss Chard Pizza

Crust
2 cups whole wheat flour
1 cup white flour
2 teaspoons yeast
1.5 teaspoons salt
1.5 teaspoons sugar
1 cup warm water
1/2 cup oil

Sauce:
2 1/2 cups seasoned tomato sauce (such as Trader Joe's pizza or Marinara sauce, or any good store bought or homemade sauce)
3/4 cup shredded cheese

Vegetables*:
1 clove garlic
1 tablespoon olive oil
10-12 large leaves of Chard
1.5 cup chopped broccoli

Topping:
3 cups shredded cheese

* Can substitute spinach for the chard. Or to make it easy, just mix 4 cups of chopped spinach with the sauce to make two Spinach pizzas

dissolve yeast in water
mix flours, salt and sugar
add yeast, water and oil to dry mixture
knead together and let rise for about an hour (less or more rising time is fine.)

Grease two 9 inch pie pans (they should be at least one inch high.)
Break up the dough in to two equal parts. With fingers, spread the dough out in the pan to cover the bottom and sides.

Remove the Chard greens from the ribs. Finely chop the greens. If desired, chop the stalks also. Saute the garlic in olive oil. Add chopped chard. Saute over low heat until well done. Should produce about 2 cups when cooked.

Combine tomato sauce and cheese. In one pan add broccoli and cover with half the sauce. Mix the chard with the remainder of the sauce and poor in to second pan.

Cover each with shredded cheese (about 1/2 cup each).

Back at 450 degrees F for about 25-30 minutes.


Dough based on this recipe