Man you people are making me hungry. Was in Chicago for Christmas, I've had Uno's many times this time we hit the Giordano's just north of Joliet, and a Lou Malnatti's in Naperville. Never had either before, loved both, now I've started on "What if Lou made a stuffed pizza?"
I love the Malnatti's crust, and while the Giordano's was good I really like Lou's "Spinach mix" enriched with basil garlic and onion.
So here's the pie: Crust recipe from pythonic http://www.pizzamaking.com/forum/index.php?topic=24708.0
scaled up by 50% to make enough to add an upper crust. This and the Real Deep Dish Holy Grail have been my go-to Chicago doughs for a while. Nine inch pie pan. Spinach inspired by Steve above.
Call it a half-assed pie from the recipe, but:
1/2 lb homemade Italian sausage
1/2 lb Sorrento mozz, shredded by me
1/2 lb spinach
1/2 small yellow onion
1/2 T minced garlic
Red pepper flakes
3 large basil leaves, cut into chiffonade
~ 2 T chopped red bell pepper
1/2 can (28 oz) Tuttorosio whole peeled tomatoes, drained and chopped
1/2 can Tottorosio crushed tomatoes with basil, drained 3 minutes
salt, garlic, red pepper flakes, basil and oregano added to tomatoes, they needed it.
Make the dough, let it rise in my food dehydrator on the"115 degree bread rise" setting... first time trying it, works great!
Coarse chop spinach. I did not remove stems or anything, this was not a problem later. Dice onion. Dice pepper, lightly saute to get some moisture out of it, remove from pan. Saute onion until it starts to turn translucent, add garlic and red pepper flakes, stir 30 seconds, add spinach and a pinch of salt. Stir it a bit, cover with a lid and let it wilt a few minutes. Add basil chiffonade, let cool, at 6 oz of grated mozz and stir.
Butter the 9" pan, put 2/3 the dough in it, put down sausage and bell pepper. Add 2 oz of shredded mozzarella. Mix wilted spinach with remaining 6 oz mozz, put on pie. Roll out remaining dough, lay on top, seal edges, dock dough, add chopped tomatoes, add crushed tomatoes, hit it wil a bit of parm.
Bake 425 and WOW!!! This was not authentic to any particular style but with a pie like this who needs authenticity? Two big complaints: I went a bit light on the salt in the crust, it could have used a bit more, and I was too lazy to put the stone in and preheat it, the bottom crust was a little underdone. Gee, I just have to try again, right?