Spinach Pizza

This delicious vegetarian pizza features a homemade crust, a simple tomato sauce, and a flavorful spinach topping, perfect for Lola.

Yields: 1 large pizza (8 slices) 

Prep time: 30 minutes 

Chill time: 1-2 hours (dough proofing) 

Bake time: 15-20 minutes

Equipment:

• Large mixing bowl

• Medium bowl

• Small bowl

• Stand mixer with dough hook attachment (optional, for kneading)

• Measuring cups

• Liquid measuring cup

• Measuring spoons

• Mixing spoon

• Spatula

• Plastic wrap

• Oven

• Baking sheet or pizza stone

• Parchment paper (if using a baking sheet)

• Wire rack

• Knife

• Cutting board

• Colander

• Large skillet

• Spoon

Ingredients:

For the Pizza Dough:

• 1 cup warm water (105∘F - 115∘F)

• 1 packet (2 1/4 teaspoons) active dry yeast

• 1 teaspoon granulated sugar

• 2 1/2 - 3 cups all-purpose flour, plus more for dusting

• 1 teaspoon salt

• 2 tablespoons olive oil, plus more for bowl

For the Pizza Sauce:

• 1 (15 ounce) can crushed tomatoes

• 1 teaspoon garlic powder

• 1/2 teaspoon dried oregano

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

For the Spinach Topping:

• 1 tablespoon olive oil

• 1 clove garlic, minced

• 10 ounces fresh spinach

• 2 cups shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese (optional)

• Red pepper flakes (optional, for serving)

Instructions:

Making the Pizza Dough:

Step 1.) In a small bowl, combine the warm water, yeast, and sugar. Stir with a mixing spoon until the yeast dissolves. Let it sit for 5-10 minutes until foamy.

Step 2.) In a large mixing bowl (or the bowl of a stand mixer), combine 2 1/2 cups of the flour and the salt. If using a stand mixer, attach the dough hook.

Step 3.) Pour the yeast mixture and 2 tablespoons of olive oil into the flour mixture. Mix with a mixing spoon or on low speed with the stand mixer until a shaggy dough forms.

Step 4.) If kneading by hand, turn the dough out onto a lightly floured cutting board or clean counter and knead for 8-10 minutes, adding more flour a tablespoon at a time if the dough is too sticky, until it's smooth and elastic. If using a stand mixer, knead on medium speed for 5-7 minutes.

Step 5.) Lightly grease the large mixing bowl with a little olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap.

Step 6.) Let the dough rise in a warm place for 1-2 hours, or until doubled in size.

Preparing the Sauce and Spinach:

Step 7.) While the dough is rising, prepare the pizza sauce. In a medium bowl, combine the crushed tomatoes, garlic powder, dried oregano, salt, and black pepper. Stir with a mixing spoon until well combined. Set aside.

Step 8.) Heat 1 tablespoon of olive oil in a large skillet over medium heat. Using a knife and cutting board, mince the garlic clove. Add the minced garlic to the skillet and cook for about 30 seconds until fragrant.

Step 9.) Add the fresh spinach to the skillet in batches if necessary, stirring with a mixing spoon until it wilts down completely, about 3-5 minutes.

Step 10.) Transfer the cooked spinach to a colander and press out as much excess liquid as possible using the back of a spoon or spatula. This prevents the pizza from becoming soggy. Set aside.

Assembling and Baking the Pizza:

Step 11.) Preheat your oven to 475∘F (245∘C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, you may line it with parchment paper.

Step 12.) Once the dough has risen, gently punch it down. On a lightly floured cutting board or clean counter, roll the dough into a 12-14 inch circle using your hands or a rolling pin.

Step 13.) Carefully transfer the dough to your hot pizza stone or prepared baking sheet.

Step 14.) Using the back of a spoon, spread the prepared pizza sauce evenly over the dough, leaving a small border for the crust.

Step 15.) Sprinkle half of the shredded mozzarella cheese over the sauce.

Step 16.) Distribute the squeezed spinach evenly over the cheese.

Step 17.) Top with the remaining mozzarella cheese and the optional Parmesan cheese.

Step 18.) Carefully transfer the pizza to the preheated oven. Bake for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.

Cooling and Serving:

Step 19.) Using oven mitts, carefully remove the pizza from the oven. Slide it onto a wire rack to cool for 5 minutes before slicing. This helps keep the crust crisp.

Step 20.) Slice the pizza using a knife and serve warm. If desired, sprinkle with red pepper flakes.

Tips for Success:

• For an extra crispy crust, preheat your pizza stone or baking sheet in the oven while it warms up.

• Don't overload the pizza with toppings, as this can make the crust soggy.

• Ensure you squeeze as much liquid as possible from the cooked spinach to avoid a watery pizza.