From Scratch Spinach Basil Pizza

Category: Main Dishes | Blog URL: http://dessertforbreakfast-giordanostyle.blogspot.com/2010/01/pizza-time.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Keri Giordano

Ingredients

1 1/2 cups warm water

1 package quick-rising active dry yeast

3 1/2 cups flour

2 tablespoons olive oil

2 teaspoons salt

1 teaspoon sugar

fresh spinach

1 package shredded mozzarella cheese

fresh basil

fresh garlic (minced)

1 large can tomato sauce or 1 jar pasta sauce

salt and pepper (to taste)

Preparation

Mix warm water with package of quick-rising active dry yeast (per instructions on package) to activate.

Pour olive oil to a large mixing bowl, and use a paper towel to coat the interior.

Add the sugar, salt and flour to the bowl.

After yeast activates, add it in and mix everything together.

Continue to add flour until the dough is the desired consistency.

Knead the dough until it is no longer sticky.

You may or may not split the dough at this time).

Let dough sit for 3 to 4 hours in oiled bowl(s) with a towel over the top - so the yeast can do its thing.

Take dough of the bowl(s), and roll into the preferred shape and size.

Preheat oven to 400˚F.

Place the dough onto pizza pans or baking sheets.

Add enough tomato sauce or pasta sauce to create a thin layer on the dough, (I always season my sauce for more flavor), and sprinkle minced garlic all around.

De-stem the spinach leaves, and generously spread them on pizzas.

Chiffonade, (roll up and cut into ribbons), the fresh basil leaves.

Sprinkle basil all over the top of pizzas.

Add a healthy layer of shredded mozzarella cheese.

Season with salt and pepper to taste.

Bake pizzas in a 400˚F for 15 to 20 minutes or until golden brown.

Allow to sit a couple minutes before slicing.

Tools

Comments

Permalink Philly The Kid
February 18, 2010

This pizza is the BOMB!

Ka-POW!!!

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About

Sadly and ashamedly, we used to be really bad at letting food go. A ton was being thrown out every couple weeks. Lately, I have been making brand new dishes out of leftovers, and we have been more successful with using up ALL of our food in the fridge. But getting back to the pizza...We had some fresh basil that was about to turn, week old spinach and marinara sauce (that I doctored up) from a few nights earlier. So that is what went on to the dough. It was even more delicious than we anticipated.