Pizza, two (spinach) ways
Some people make cheese and/or pepperoni pizza every time, some people try something different every time. I’m solidly in the try-something different-camp. I kind of wish I wasn’t because it makes more work, but it’s compulsive so I can’t help it. I throw in the old favorites often enough to keep the home crowds happy, but I’ve managed to please even the pickiest palettes with winners like roasted red pepper puree with asparagus and goat cheese; or roasted garlic and cauliflower puree with sauteed mushrooms, caramelized onions, and shredded gouda. I wanted to share our consistent, years-long favorite: spinach pesto with ricotta and chicken … except that it got beat out today by a last minute flavor variation: spinach mushroom artichoke! I’m a little miffed about it, but I’m left with no choice but to share both recipes with you.
pizza dough
Ingredients
1 1/2 cups warm water
pinch sugar
2 1/4 tsp active dry yeast
3 3/4 cups flour
2 tbsp olive oil
2 tsp salt
Instructions:
Combine the water, sugar, and yeast and let sit for a few minutes to proof.
In the bowl of a standing mixer, combine flour, activated yeast, olive oil, and salt. Knead 8 - 10 minutes or until smooth. Pizza dough is better on the wetter side so resist adding too much flour. It should be a little sticky and tacky to the touch.
Place in an oiled bowl, turning to coat, and cover with plastic wrap; let rise in a warm area for an hour and a half, or until doubled. (If you start the dough in the morning, you can put it in the fridge to slow down fermentation, which will also develop flavor.)
Preheat oven to 475 with a baking stone or steel, if you have one.*
Turn the dough out on to a floured surface and divide in half. Quickly and gently shape each into a loose ball and let sit for 10 minutes to relax.
Gently flatten and shape one ball of dough, allowing to rest for a minute or two if it resists too much, until it is the desired shape. I personally like a thin crust so I stretch mine out quite a bit.
Cover with preferred toppings (spinach recipes below).
Bake in the oven for about 12 minutes or until the crust and toppings have browned nicely.
Repeat with second ball of doug
*I use a large rectangular baking stone which I preheat in the oven. I do not have a pizza peel, however, so I prepare my pizza dough on parchment paper, which I then slide off a cutting board onto the hot stone. It’s not authentic but it works! If you don’t have a stone or steel, just bake pizzas on a baking sheet.
spinach pesto ricotta topping
Ingredients
10 oz frozen chopped spinach, thawed and pressed of excess moisture"*
1/4 cup pesto
1/2 cup ricotta
1/2 cup mozzarella
1/4 cup Parmesan
1 cup cooked and chopped chicken (optional)
*You can, of course, use fresh spinach, but you’ll have to wash it and then wilt it in a pan over medium heat, and then drain and squeeze of excess moisture.
Instructions
Combine spinach and pesto and mix well to combine. If using, add the chicken and stir to coat. Salt to taste. Spread evenly over prepared pizza crust.
Dollop ricotta all over spinach pesto mixture. Sprinkle all over with the mozzarella and Parmesan.
Bake as directed.
spinach mushroom artichoke pizza topping
Save yourself time and pulse the onion, mushrooms, and artichokes in the food processor!
Ingredients
8 oz frozen chopped spinach, thawed and pressed of excess moisture*
1 tbsp olive oil
1 onion, finely diced
8 oz mushrooms, chopped fine (preferably baby bella but cremini are ok
2 cloves garlic, minced
1 can artichoke hearts, chopped roughly (about 8 artichoke hearts)
2 oz cream cheese
1/2 cup Parmesan cheese, grated
sprinkle of red pepper flakes
salt and pepper to taste
1 1/2 cups mozzarella
*You can, of course, use fresh spinach, but you’ll have to wash it and then wilt it in a pan over medium heat, and then drain and squeeze of excess moisture.
Instructions
Heat olive oil over medium heat. Add onion and sautee until soft, about 5 min.
Add mushrooms and cook until they have released all their moisture and begin to brown, about 5-8 minutes.
Add garlic and cook for 1 min. Add artichokes and cook for another minute.
Transfer to a large bowl. Add cream cheese, stirring until melted and evenly mixed in. Stir in Parmesan Add spinach and red pepper flakes; stir until everything is thoroughly combined. Salt and pepper to taste.
Spread evenly over prepared pizza crust; sprinkle on mozzarella.
Bake as directed.