The Lou

Name: The Lou
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT3H0M0.000S
Yield: One 12-inch pizza
Ingredients: 20 ounces pizza dough; Olive oil, for the pan; 12 to 16 ounces mozzarella cheese, sliced; 2 cups spinach; 1 cup sliced mushrooms; 10 to 12 slices Roma tomatoes; 1 cup shredded Cheddar cheese; 2 to 3 ounces grated Parmesan and Romano cheese blend; 2 to 3 ounces grated Parmesan and Romano cheese blend

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Level: Easy

Total: 3 hr (includes proofing time)
Active: 20 min

Yield: One 12-inch pizza

Level: Easy

Total: 3 hr (includes proofing time)
Active: 20 min

Yield: One 12-inch pizza

Ingredients

20 ounces pizza dough

Olive oil, for the pan

12 to 16 ounces mozzarella cheese, sliced

2 cups spinach

1 cup sliced mushrooms

10 to 12 slices Roma tomatoes

1 cup shredded Cheddar cheese

2 to 3 ounces grated Parmesan and Romano cheese blend

Directions

Special equipment:

a round steel baking pan

Preheat the oven to 450 degrees F.
Allow about 20 ounces of your favorite yeast dough to rise. You may do this if you have a proofer, or simply leave it at room temp for about 2 hours.
Oil a round steel baking pan with a few ounce of olive oil. Press the dough on the bottom and to the sides of the pan, being careful not to tear it. Holes in the dough will create a soggy crust. Pull the dough up the sides of pan to 1 to 1 1/2 inches high.
Place the mozzarella evenly across the dough. Top with the spinach and mushrooms. Place the sliced tomatoes on top. Sprinkle with the Cheddar and Parmesan-Romano cheese.
Bake until the crust and the grated cheese turn golden brown, and the crust is firm yet flaky, 30 to 40 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Lou Malnati's, Chicago, IL