approx. 1/3 cup cornmeal or 1/4 cup flour, for rolling the dough
1 pizza dough (see recipe for "fresh pizza dough"), rolled out using your hands into a circle with a 10-12" diameter, on a large floured (or cornmeal, which we use) pizza paddle
1 bunch of fresh spinach (about 6-8 cups, loosely packed), cleaned and tough stems trimmed
about 6 tbsp extra virgin olive oil, plus extra for drizzling over the pizza
6 garlic cloves, minced
about 1 - 1 1/2 cups of grated mixed cheeses (for example - mozzarella, asiago, fontina, parmesan etc)
1 tbsp fresh oregano, chopped (or about 1/4 tsp dried)
Sea salt and fresh pepper
* The amount of ingredients will vary depending on the size of your pizza
Preheat oven to 500 degrees, with baking stone inside, on the lower rack for 1 hour. The bottom of the pizza won't crisp and will stick if the stone isn't hot enough.
Place spinach in a large bowl. Heat a small pan and simmer about 5 tbsp olive oil with the minced garlic for about 1 minute. Add a bit of salt. Don't brown the garlic, just infuse the flavors a bit. In a bowl, toss the garlic and oil with the spinach, evenly distributing it onto the leaves.
With the rolled out pizza dough on the paddle, place the dough round onto the hot stone for about 2 minutes to bake the bottom just slightly. Remove from oven and brush on about 1 tbsp or a light layer of olive oil (do not saturate it). Generously season dough with sea salt and fresh pepper. Cover dough generously with the oily/garlicy spinach leaves. Sprinkle with cheese - not too much, you should be able to see plenty of spinach leaves.
Carefully, transfer the pizza from the paddle by tipping it gently to the heated baking stone. Bake for 10 minutes or until crisp on the bottom and golden on the top. Remove from oven and let cool for 3-5 minutes. Sprinkle with oregano leaves and drizzle with olive oil. Cut into 8 slices.
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Here are some recipes that you can serve with Spinach Pizza...
Fresh Pizza Dough