This yummy garlicky spinach pizza is super easy to make from scratch, it's loaded with a 10-oz bag of spinach, and it's so GOOD: crispy on the edges, juicy, mega flavorful and delicious!The recipe yields 2 large portions or 6 slices.
Course: Main Course, Pizza
Keyword: spinach pizza
1 easy pizza dough(or your fav dough)
1Tablespoonextra virgin olive oil
1-2 garlic cloves, minced or grated
10oz(280 grams)fresh baby spinach, washed and drained
⅛teaspoonblack pepper, plus more to serve
1(4oz/125 grams)whole-milk mozzarella in water(or from ½ to ⅓ cup shredded firm mozzarella)
2-3oz(70 grams)feta cheese (approx ⅓ cup if you buy crumbled feta)
Cook the spinach: heat the oil in a large skillet over medium high heat. Add garlic and cook for 20 seconds until light golden. Add spinach, a handful at a time, and sauté until it has wilted. The amount of greens looks huge, but it wilt in less than 5 minutes. Season with salt and pepper, and set aside.
Prepare the cheese: crumble the block of feta using your fingers and, if you use fresh mozzarella ball in water, cut it into ½ inch thick pieces. If it releases water, you may want to dab the mozzarella with the paper towel to remove excess moisture.
Shape the dough: when the dough is ready follow step 5, place the dough on a parchment paper sheet and starting from the center, gently press it out with your fingers until you get approx a 9×13 inch pizza. Then gently place the dough onto a pizza peel or onto the back of a rimmed baking sheet.
Add the topping: scatter mozzarella, feta and spinach evenly on the top of the pizza. Sprinkle some fine salt on top and little drizzle of extra virgin olive oil (optional).
Bake the pizza: make sure the oven is hot and use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, approx 15 minutes. Each oven is different, keep an eye on it (e.g. in a forced fan oven it will take about 8-10 minutes).
Serve: allow the pizza to cool for a minute or two before serving and drizzle with good-quality extra virgin olive oil, also garlic oil would be nice. Slice and serve immediately.
What to use instead of a pizza stone? Each oven usually has a rimmed baking sheet or a large cookie sheet that you can simply invert it and place on the lowest shelf of your oven before you preheat it. When the baking sheet is right-side up, taking the pizza in and out of the oven will be easier and the preheated baking sheet will make a nice and crisp pizza crustHow to measure flour?I use both US cups and grams. The cups of flour are leveled, which means you have to fill the measuring cup all the way to the top letting the flour flow over a little. Then, use the back of a knife to level the top off. However, a digital scale is an excellent kitchen tool and gives a more correct weight. Pizza with spinach leftovers: cover leftover pizza tightly and store in the refrigerator up to 1 day or freeze up to 3 months. Thaw and reheat in the oven the frozen pizza leftovers until nice and crispy.