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Stuffed Creamy Florentine Pizza
Stuffed Creamy Florentine Pizza

Stuffed Creamy Florentine Pizza

1 Hr(s) 20 Min(s)
45 Min(s) Prep
35 Min(s) Cook
They'll be completely impressed that you made this Stuffed Creamy Florentine Pizza. (Either that or they flat-out won't believe you.)
What You Need
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8 servings
Original recipe yields 8 servings
1 pkg. (1/4 oz.) active dry yeast (about 2-1/4 tsp.)
1 cup warm water (105°F to 110°F)
2-1/4 cups all-purpose flour, divided
1/4 tsp. salt
2 Tbsp. oil
1 cup whole wheat flour
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
2 eggs, divided
1/4 cup plus 2 Tbsp. KRAFT Grated Parmesan Cheese, divided
16 slices OSCAR MAYER Pepperoni, quartered
1 cup sliced fresh mushrooms
2 Tbsp. KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
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Let's Make It
1
Heat oven to 375°F.
2
Mix yeast and warm water in small bowl; let stand 10 min. Meanwhile, combine 1-3/4 cups all-purpose flour and salt in large bowl. Add yeast and oil; beat with mixer until blended, scraping bowl constantly. Beat on high speed 3 min., stopping occasionally to scrape bottom and side of bowl. Stir in whole wheat flour with wooden spoon. Knead dough on lightly floured surface until dough is smooth and elastic, mixing in remaining all-purpose flour as necessary to prevent sticking. Divide dough in half. Cover; let rest 10 min.
3
Roll each dough half into 13-inch round on lightly floured surface. Transfer 1 round to 13-inch pizza pan sprayed with cooking spray; press edge of dough to form slight rim. Sprinkle mozzarella onto bottom of crust.
4
Combine spinach, 1 egg and 1/4 cup Parmesan; spread over mozzarella. Top with pepperoni and mushrooms; drizzle with dressing. Beat remaining egg; brush some of the egg onto edge of dough. Cover pizza with remaining dough round; pinch edges together to seal. Score edges with sharp knife. Cut 12 to 14 (1-inch) slits in top crust for steam to escape; brush with remaining egg. Sprinkle with remaining Parmesan.
5
Bake 30 to 35 min. or until crust is golden brown.
Kitchen Tips
Tip 1
Make Ahead
The dough can be prepared ahead of time; divide in half, then place each half in separate resealable freezer-weight plastic bag. Seal, label and freeze up to 1 month. Thaw before using as directed.
Tip 2
Substitute
Substitute 1/2 cup chopped OSCAR MAYER Hard Salami for the pepperoni.
Tip 3
Serve the Meal With a Salad
Serve with a bagged green salad tossed with your favorite KRAFT Dressing, such as Italian or Ranch.
Nutrition
Calories
330
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 60mg
20%
Sodium 430mg
19%
Total Carbohydrates 40g
15%
Dietary Fibers 4g
14%
Sugars 1g
2%
Protein 16g
32%
Vitamin A
150%
Vitamin C
2%
Calcium
25%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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