Spinach Chicago Stuffed Pizza - 2 Pack
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Not eligible for shipping to CanadaEnjoy two of Nancy’s Spinach Stuffed Pizzas! Two layers of crust filled with cheese and specially seasoned spinach! In order to make this legendary pizza, a cake pan is lined with fresh-made dough and topped with mozzarella, pecorino Romano, and spicy pepperoni. It’s then topped with an additional thin layer of dough and, to finish, pizza sauce made with vine-ripened tomatoes and a special blend of herbs and seasonings. It’s then baked, flash-frozen, and delivered straight to your doorstep!
The Stuffed Pizza was invented in 1971 by Rocco Palese shortly after he and his wife, Annunziata “Nancy”, emigrated from Turin, Italy. Nancy, whose name is now synonymous with the Home of the Stuffed Pizza, was the heart and soul of the brand as it made its impact on the Chicago pizza world throughout the 70’s and 8
This package serves 4 people and includes 2 Stuffed Spinach Pizzas
- Each pizza serves 2 people, weighs approx. 2 lbs., and measures approx. 9"
- Pizzas ship frozen with dry ice, dry ice may dissipate in transit, product may thaw.
- Do not remove dry ice with bare hands.
- Upon arrival, store pizzas in the freezer.
- Pizzas may be kept frozen until the “Best Buy” date listed on the pizza box.
To Serve
- Preheat the oven to 350°F.
- Remove plastic wrap, and transfer the frozen pizza from the aluminum pan to a baking sheet.
- Sprinkle 1 tbsp of vegetable oil on top of the sauce.
- Bake 40 – 50 minutes until crust is golden brown.
- Ensure cheese in the middle is melted at approx. 165°F.
- Let cool, cut and enjoy!
- Spinach Pizza – Crust [Wheat Flour (Milled Wheat, Malted Barley Flour), Water, Oil Blend (Corn Oil, Extra Virgin Olive Oil), Flavor And Leavening (Salt, Monosodium Glutamate, Baking Powder {Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate}, Soybean Oil), Leavening (Yeast, Sugar, Soybean Oil, Sorbitan Monostearate)], Sauce: [Tomatoes, Tomato Puree, Salt, Citric Acid, Water, Seasoning (Sugar, Salt, Dehydrated Onion, Dehydrated Garlic, Monosodium Glutamate, Dextrose, Spices, Rendered Chicken Fat, Modified Food Starch, Natural Flavorings, Disodium Inosinate, Disodium Guanylate)], Spinach Blend: [Spinach, Low Moisture Whole Milk Mozzarella Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes, Powdered Cellulose {To Prevent Caking}), Low Moisture Part Skim Mozzarella Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes, Powdered Cellulose {To Prevent Caking}), Pecorino Romano Cheese (Sheep’s Milk, Cheese Cultures, Salt, Enzymes, Powdered Cellulose {To Prevent Caking}), Seasoning (Dehydrated Garlic, Salt, Spices, Soybean Oil)], Cheese: [Low Moisture Whole Milk Mozzarella Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Powdered Cellulose (To Prevent Caking), Low Moisture Part Skim Mozzarella Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes), Powdered Cellulose (To Prevent Caking)], Topping Cheese: [Pecorino Romano Cheese (Sheep’s Milk, Cheese Cultures, Salt, Enzymes, Powdered Cellulose {To Prevent Caking}), Oregano], Oil Blend [Corn Oil, Extra Virgin Olive Oil]
Contains: Wheat, Milk
Birthplace of The Original Stuffed Pizza
Birthplace of The Original Stuffed Pizza
Back in 1969, husband and wife Rocco and Annunziata (Nancy) Palese emigrated with their children to Chicago from Turin, Italy. This was during what’s known as the “Golden Age” of pizza innovation in Chicago, and Rocco wanted his piece of the pie. They opened their first pizza parlor in 1971, serving thin-crust pizza, but Rocco soon began experimenting with a unique type of pizza based on his mother’s recipe for “scarciedda,” a specialty pie usually only made on Easter. It proved to be a huge hit, and Nancy’s Pizza’s iconic Original Stuffed Pizza was born.
Additional locations soon followed, and in 1977 the Paleses partnered with Dave Howey to open in Oak Lawn, Illinois. Howey bought Nancy’s from the Paleses in 1990 and, along with his children, he's brought their signature pizzas to more than 30 locations nationwide. In order to make this legendary pizza, a cake pan is lined with freshmade dough and topped with mozzarella, pecorino Romano, and toppings including Italian sausage, pepperoni, and spinach. It’s then topped with an additional thin layer of dough and, to finish, pizza sauce made with vine-ripened tomatoes and a special blend of herbs and seasonings. It’s then baked, flash-frozen, and delivered straight to your doorstep!
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