Ingredients
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1 (1/4 ounce) package active dry yeast
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1/2 cup water (110-115 F)
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3/4 cup warm milk (110-115 F)
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2 tablespoons olive oil
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1 1/2 teaspoons salt
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1 teaspoon sugar
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3 -3 1/4 cups flour (I make one of the three cups whole wheat flour)
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10 ounces frozen chopped spinach, thawed & well drained
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15 ounces low-fat small-curd cottage cheese
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1/2 cup grated parmesan cheese
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1 tablespoon fresh parsley, minced
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1/8 teaspoon pepper
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2 tablespoons cornmeal
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onion, chopped
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additional olive oil or vegetable oil
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1/2 teaspoon garlic salt
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1 1/2 cups pizza sauce, warmed
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mushroom, sliced or chopped
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1 lb bulk Italian sausage
Instructions
- In large bowl, dissolve yeast in water& milk.
- Add oil, salt, sugar and 2 cups of flour; beat until smooth.
- Add enough remaining flour to form a soft dough.
- Turn onto a floured surface& knead until smooth& elastic- approx.
- 6-8 minutes.
- Place in greased bowl, turning once to grease the top.
- Cover& let rise in a warm place until doubled, about 1 hour.
- Meanwhile, in a skillet, cook sausage until no longer pink; drain.
- Add spinach, cheeses, parsley& pepper; mix well.
- (mushrooms, onions, etc. can be added at this point) Punch down dough; divide into six pieces.
- On floured surface, roll each piece into 8" circle.
- Top each w/ 2/3 c.
- filling.
- Fold dough over filling; pinch to seal.
- Place on greased baking sheets that have been sprinkled with cornmeal.
- Brush tops lightly with oil; sprinkle with garlic salt.
- Bake at 400 for 20-25 minutes or until golden brown.
- Serve with pizza sauce.