We did a similar pizza about a month ago, BUT it did not have spinach on it. The spinach mix really seals the deal. And, cooking the spinach down with garlic is a great way to get some extra vegetables, too.
Shape the dough Shape the dough into a ball and put it on top of flour, on top of the pizza peel. Let it rise for 20 minutes.
Prepare the toppings
Spinach: Chop a cup of mushrooms, six cloves of garlic, a red onion (in slices) and a small yellow onion. In a frying pan over medium heat, heat up a little olive oil and add the garlic. Once the garlic starts to release aromas, add a whole bag of spinach, stirring constantly until it cooks down. Drain, remove the spinach mixture and set aside.
Mushrooms and Potatoes: Put two small potatoes in boiling water for eight minutes (parboiling them). Quarter and then cut into slices. In the same spinach pan, heat a little more olive oil and add the chopped yellow onion. Saute until translucent and then add the mushrooms and some fresh rosemary. Saute the mushrooms until they release their water, then add the sliced potatoes, salt and pepper.
Press the dough ball, working from the center to the edges, beginning to shape it into a large flat pizza shape. Keep working the dough, and then give it a few tosses like you saw them do it at Pietro’s Pizza when you were small. You can do it! It’s fun!
Layer on the ingredients On the pizza peel, add lots of semolina flour. Lay the dough on top of that. Add a drizzle of olive oil and the rest of your chopped garlic. (Keep all your ingredients away from the edges.) Add a first layer of grated smoked mozzarella. Then add the spinach layer. Then the mushroom/potato mixture. Top with a final sprinkling of smoked mozzarella and a layer of sliced red onions.
Use the pizza peel to slide the pizza onto a pizza stone. Bake at 450 for ten minutes, until the cheese is brown and bubbly.
- Herbed pizza dough ball
- Bag of spinach (6 oz)
- Yellow Onion
- Red Onion (1/4)
- Six cloves garlic
- Cup of mushrooms
- Two little red potatoes
- Sprig of rosemary
- Smoked mozzarella
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