Crispy Spinach Pizza
Total Time
20 minutes
Cook Time
10 minutes
Rating
4.5 out of 5 stars
(12)
Ingredients
4 servings
- Olive oil
- Cornmeal, for dusting
- 1 fully risen pizza dough or about a 2/3 volume of my lazy fitted-to-your-schedule favorite or your favorite, whichever it may be
- 2 ounces (2/3 cup) grated gruyere or comte cheese
- 2 ounces pecorino cheese, chopped into mixed-sized rubble or 2/3 cup grated
- 4 ounces mozzarella, either torn into shreds, diced, or (as shown) in ciliegine
- 1 large garlic clove, thinly sliced or grated
- Sea salt and freshly ground black pepper
- 8 to 9 ounces fresh spinach, larger stems removed
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Preparation
Step 1
Heat your oven to 500°F (or as hot as it goes) with a rack in the center.
Step 2
Coat either 1 13×18-inch rimmed half-sheet pan or 2 12-inch round pizza pans lightly with olive oil. Sprinkle lightly with cornmeal.
Step 3
Use your fingers to stretch dough to the edges of the pan(s). If it puts up a lot of resistance, let it rest for 5 to 10 minutes, and resume working the dough to the sides.
Step 4
Top dough(s) with cheeses, a few grinds of black pepper, and garlic.
Step 5
Heap spinach all over; season with salt.
Step 6
Bake pizza until spinach is wilted and slightly browned, about 10 minutes.
Step 7
Remove pizza from oven and drizzle with olive oil.
Step 8
Cut and serve immediately.
Step 9
Save recipe for the next time?
Chef's notes
This makes two 12-inch round or one 13×18 (half-sheet) thin-crusted pizza.
No matter how much spinach it looks like when you put it on, I promise, it’s not too much.
The cheese blend of mozzarella, pecorino, and gruyere gives it a complex salty, stretchy, funky flavor.
Inspired by Jim Lahey's Popeye Pizza.
