Italian Spinach Pizza Recipes

SPINACH PIZZA

Steps:

• Prepare pizza dough according to package directions. With floured hands, press dough onto a greased 12-in. pizza pan. , Spread Alfredo sauce over dough to within 1 in. of edges. Thinly slice or chop tomatoes; top pizza with spinach, tomatoes and cheese. , Bake at 450° for 10-15 minutes or until cheese is melted and crust is golden brown.

RICOTTA SPINACH PIZZA (PIZZA BIANCA)

Steps:

• Make a batch of the rustic pizza dough.
• Smash the garlic cloves with the side of a chef's knife and peel.
• In a large skillet add a lug of olive oil and roast the garlic cloves on medium low flame until golden. Add the spinach with a pinch of sea salt and using a pair of tongues toss to coat in the oil and roasted garlic. Cook for a couple of minutes until wilted and remove from heat. Makes her not to overcook it.
• Add the ricotta and fontina cheese to the bowl of a food processor together with a lug of olive oil and a pinch of sea salt. Process until combined and set aside.
• Preheat your oven with a pizza stone in it to 500"F or as high as it will go.
• Form the pizza pies as instructed in the rustic pizza dough recipe and brush each one with a thin layer of olive oil on top. Leave about 1/2 inch at the edges. Sprinkle with some of the parmigiana region cheese on top and bake in the preheated oven on the pizza stone for 3 to 4 minutes.
• Quickly and carefully spoon some of the ricotta fontina mixture over the top of the pizza pie and bake an additional 5 minutes to your desired doneness level.
• Once the pizza comes out of the oven you want to top it with the sautéed spinach and some of the roasted garlic cloves. Shave some parmigiana reggianno over the top and serve with freshly cracked black pepper.

ULTIMATE SPINACH PIZZA

Steps:

• Follow the Best Pizza Dough or Thin Crust Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
• Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here's the pizza oven we use).
• Run the spinach under warm water in a strainer, then squeeze out as much water as possible so that it has a dry, crumbly texture. Mix it in a bowl with 1/8 teaspoon kosher salt, the garlic powder and the oregano.
• Mince the garlic. In a small bowl, mix the ricotta with the kosher salt, fresh ground pepper and minced garlic. Thinly slice the red onion, and dice the roasted red pepper.
• When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don't have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
• Spread the seasoned ricotta onto the dough. Top with the mozzarella cheese, Parmesan cheese, spinach, red onion, and red pepper.
• Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Slice into pieces and serve immediately.

ITALIAN SPINACH PIZZA

Steps:

• 1. Cut dough in half then roll out into a rectangle. Place on cookie sheet rubbed with olive oil until ready to fill. Pre-heat oven to 400.
• 2. In a large skillet brown sausage. When sausage is cooked put a Tble Olive oil in pan and saute drained spinach. Add seasoning except for Basil If you want Tomatoes in your recipe add them now.
• 3. Divide Provolone cheese side by side on lower half of dough (long way). Divide spinach mixture between the dough on top of provolone. Spinkle with grated cheese and mozzarella. Fold other half of dough over filling and press to seal edges.
• 4. Rub top of dough with Olive oil and sprinkle with Basil and grated paresan cheese. Bake until dough is golden brown, about 30-40 min. Let sit 5-10 minutes before slicing. Cut in 2 inch slices short way. Enjoy.

CLASSIC SPINACH PIZZA

Steps:

• In a large skillet, cook pancetta over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute garlic in drippings for 1 minute. Add spinach; cook just until wilted. Drain spinach mixture on paper towels., In the same skillet, saute mushrooms in oil until tender; add the pepper flakes, salt and pepper. Transfer to a small bowl and let stand for 5 minutes. Stir in the mascarpone cheese, olives and pancetta. , Place crust on an ungreased pizza pan. Spread mushroom mixture over crust; layer with spinach mixture, provolone and Romano. , Bake at 450° for 10-12 minutes or until cheese is melted.

VENETIAN ROLLED PIZZA

Steps:

• Position an oven rack in the lower 1/3 of the oven and preheat to 425 degrees F.
• On a lightly floured work surface, roll out the pizza dough to a 12 to 14-inch diameter circle, about 1/4-inch thick. Sprinkle 1/2 of the mozzarella over the dough. Arrange the prosciutto over the cheese in a single layer. Sprinkle with the spinach. Top with the remaining cheese. Take 1 end of the circle and roll the dough up into a thin cylinder, gently folding in the ends. Brush the dough with the olive oil and season with the salt. Place the dough, seam side down, on a parchment lined baking sheet and bake for 25 minutes until the top is golden brown. Allow the pizza to cool for 10 minutes. Using a serrated knife, cut the pizza into 3/4-inch pieces and serve.

BEST EVER ITALIAN SPINACH

Steps:

• Thaw spinach and squeeze out excess water.
• Now, squeeze some more and set aside.
• In a saute skillet, over medium heat, add olive oil and garlic.
• Cook until garlic is golden brown (don't burn it!).
• Add spinach and seasonings, saute for 3-4 minutes.
• Break in eggs and continue to saute and stir until eggs are cooked and thoroughly mixed into the spinach.
• Drain any excess oil and transfer to serving platter.
• Sprinkle grated Paremesan cheese over the top, amount to your liking.

SMOKED GOUDA SPINACH PIZZA

Steps:

• Unroll dough into a greased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Bake at 425° for 10-12 minutes or until lightly browned., Meanwhile, saute mushrooms and onion in butter in a large skillet until tender. Add garlic; cook 1 minute longer. Stir in Alfredo sauce and thyme. Spread over crust. Top with spinach, sausage and cheese., Bake for 10-15 minutes or until crust and cheese are lightly browned.

SAUSAGE SPINACH PIZZA

Steps:

• In a large bowl, dissolve yeast in water. Add flour, oil, sugar, Italian seasoning and salt; beat on medium speed for 3 minutes or until smooth. Stir in Asiago cheese., Turn onto a lightly floured surface; knead until smooth and elastic, about 5-6 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch dough down; divide in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to two 12-in. pizza pans coated with cooking spray. Build up edges slightly. Prick dough thoroughly with a fork. Bake 5-8 minutes or until edges are lightly browned., Meanwhile, in a large nonstick skillet, cook sausage over medium heat until no longer pink; drain. Place tomatoes in a food processor; cover and pulse until finely chopped., Spread tomatoes over crusts; layer with spinach, sausage and provolone cheese. Bake 8-12 minutes or until crusts and cheese are lightly browned.

SPINACH-STUFFED PIZZA

Steps:

• Place thawed dough in a greased bowl, turning once to grease the top. Cover with plastic and let rise in a warm place until doubled, about 1 hour., Preheat oven to 400°. In a large bowl, mix spinach, mushrooms, onion, salt and pepper. Punch down dough; divide into thirds. On a lightly floured surface, roll 1 portion of dough to a 10-in. circle. Transfer to a 9-in. springform pan coated with cooking spray; press dough onto bottom and partway up sides of pan., Sprinkle 1 cup mozzarella cheese onto crust. Top with spinach mixture; sprinkle with remaining mozzarella cheese., On a lightly floured surface, roll out a second portion of dough to a 10-in. circle; place over cheese layer. Pinch together top and bottom crusts to seal. (Save remaining dough for another use.) , Bake until crust is lightly browned, 25-30 minutes. Spread pizza sauce over top; sprinkle with Parmesan cheese. Bake 5-6 minutes longer or until cheese is melted. Let stand 5 minutes before cutting.

TOMATO SPINACH PIZZA

Steps:

• In bread machine pan, place the first five ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Roll into a 16x11-in. rectangle. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Build up edges slightly. Prick dough thoroughly with a fork. Brush with oil; sprinkle with Parmesan cheese, Italian seasoning and garlic salt. Top with spinach, tomatoes and mozzarella cheese. , Bake at 375° for 17-22 minutes or until crust is golden brown and cheese is melted. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is golden brown.