Name: SPINACH & SMOKED MOZZARELLA PIZZA
Prep time: 120 min
Cook time: 20 min
Ingredients: 1 cup warm water; 3 tsp active dry yeast; 1 tbs honey; 1 tbs olive oil; 2 1/2 cup all purpose flour; 1/2 tsp Sel Magique Spicy Blend; flour and coarse cornmeal for dusting; 2 tbs butter, unsalted; 1 sweet onion, thinly sliced; 4 garlic cloves, minced; 12 oz fresh spinach; 2 tbs fresh lemon juice; 8 oz smoked mozzarella cheese, freshly grated; 1/2 cup ricotta cheese; Sel Magique Spicy Blend, to taste; crushed red pepper flakes, to taste; fresh micro greens (basil or similar); fresh grated parmesan cheese

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SPINACH & SMOKED MOZZARELLA PIZZA

Surprisingly easy to make (really!) right in your oven. Loaded with flavor with a chewy crust, sautéed spinach with lots of garlic and lemon, and smoked mozzarella and ricotta cheese.

Prep Time2

Cook Time20

Course: dinner, dinner, lunch

Cuisine: American, Italian

Keyword: pizza

Servings:

Ingredients

CRUST

1 cup warm water
3 tsp active dry yeast
1 tbs honey
1 tbs olive oil
2 1/2 cup all purpose flour
1/2 tsp Sel Magique Spicy Blend
flour and coarse cornmeal for dusting

TOPPING

2 tbs butter, unsalted
1 sweet onion, thinly sliced
4 garlic cloves, minced
12 oz fresh spinach
2 tbs fresh lemon juice
8 oz smoked mozzarella cheese, freshly grated
1/2 cup ricotta cheese
Sel Magique Spicy Blend, to taste
crushed red pepper flakes, to taste
fresh micro greens (basil or similar)
fresh grated parmesan cheese

Instructions

In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add the flour and Magique, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1.5 hours.
While the dough rises, heat the butter in a skillet over medium heat. Add the sliced onions with a pinch of Magique. Cook, string often, just until the onions begin to brown, about 20 minutes or so. Stir in the garlic.
Stir in the spinach and lemon juice. Stir often until the spinach wilts. Add another pinch of Magique, and a grind of black pepper.
Preheat oven to 450 degrees F. Sprinkle a bit of flour or cornmeal on a 10x15 inch baking sheet.
After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it loosely into your desired shape. We rolled out the dough to fit a 10x15 baking sheet to make a slightly rectangular pizza. You could even do two smaller pizzas instead of one larger one.
Brush the dough with some olive oil - brush all over to the edges. Layer the sauteed spinach all over the crust. Top with the smoked mozzarella. Add the ricotta in dollops all over the pizza.
Place the pizza on the sheet in the oven for 15 to 20 minutes. Check on it after 15 minutes - if it’s not deeply golden and melty yet, give it another 5 minutes. Once golden and bubbly, remove it and let cool before slicing.
Sprinkle it all over with crushed red pepper, parmesan and some fresh herbs or microgreens. Slice and serve. Enjoy!