SPINACH PIZZA, SERIOUSLY GOOD!
This yummy garlicky spinach pizza is super easy to make from scratch, it's loaded with a 10-oz bag of spinach, and it's so GOOD: crispy on the edges, juicy, mega flavorful and delicious!The recipe yields 2 large portions or 6 slices.
Provided by Katia
Categories Main Course Pizza
Time 1h30m
Number Of Ingredients 10
Steps:
- Follow the easy no-knead pizza recipe through step 5, including shaping the pizza and preheating the oven.
- Cook the spinach: heat the oil in a large skillet over medium high heat. Add garlic and cook for 20 seconds until light golden. Add spinach, a handful at a time, and sauté until it has wilted. The amount of greens looks huge, but it wilt in less than 5 minutes. Season with salt and pepper, and set aside.
- Prepare the cheese: crumble the block of feta using your fingers and, if you use fresh mozzarella ball in water, cut it into ½ inch thick pieces. If it releases water, you may want to dab the mozzarella with the paper towel to remove excess moisture.
- Shape the dough: when the dough is ready follow step 5, place the dough on a parchment paper sheet and starting from the center, gently press it out with your fingers until you get approx a 9×13 inch pizza. Then gently place the dough onto a pizza peel or onto the back of a rimmed baking sheet.
- Add the topping: scatter mozzarella, feta and spinach evenly on the top of the pizza. Sprinkle some fine salt on top and little drizzle of extra virgin olive oil (optional).
- Bake the pizza: make sure the oven is hot and 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, approx 15 minutes. Each oven is different, keep an eye on it (e.g. in a forced fan oven it will take about 8-10 minutes).
- Serve: allow the pizza to cool for a minute or two before serving and drizzle with good-quality extra virgin olive oil, also garlic oil would be nice. Slice and serve immediately.
Nutrition Facts : Calories 610 kcal, Carbohydrate 9 g, Protein 24 g, Fat 31 g, SaturatedFat 15 g, Cholesterol 87 mg, Sodium 1282 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 13 g, ServingSize 1 serving
SPINACH-PESTO WHITE PIZZA
When my kids were really small, they were reluctant to eat their veggies and I had to get creative. I figured that because pesto is already green, it would be the perfect place for some spinach. The pizza was a big hit. -Janet Burbach, North Platte, Nebraska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 slices.
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. In a large skillet, heat oil over medium-high heat. Add spinach; cook and stir just until wilted. Remove from heat; stir in 1/4 cup pesto. In a small bowl, toss chicken with remaining pesto., Place crust on an ungreased baking sheet. Spread with spinach mixture; top with chicken, mozzarella cheese and bacon. Drop ricotta cheese by rounded teaspoonfuls over top; sprinkle with Parmesan cheese. Bake 8-10 minutes or until cheese is melted.
Nutrition Facts : Calories 453 calories, Fat 22g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 956mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 30g protein.
PUNCHY SPINACH PESTO PIZZA
Up your intake of greens with our punchy spinach and pesto pizza. There's vibrant vegetables in each element, even the base
Provided by Liberty Mendez
Categories Dinner, Lunch
Time 1h40m
Number Of Ingredients 15
Steps:
- Cook the spinach in a pan of boiling water for 30 seconds until wilted, then drain and rinse under cold running water to cool. Squeeze out the excess water. Put half the wilted spinach in a blender with 150ml hot water and blitz to a smooth green purée.
- Dissolve the yeast in 2 tbsp tepid water. Put the flour in a large bowl with the spinach purée, 2 tsp salt and the yeast mixture. Bring together into a dough, adding up to 50ml more water if it's too dry. Knead for 5 mins, then leave in a covered bowl at room temperature for 1 hr until doubled in size. After an hour, divide the dough into four pieces, then cover again and leave to prove for another hour.
- For the pesto, put the remaining 200g spinach, half the basil, the pine nuts, parmesan, oil, lemon juice and garlic in a food processor and blitz until smooth. Season to taste and loosen with up to 3 tbsp water, if needed. Mix the lemon zest with the crème fraîche and some seasoning and 2-3 tbsp water to loosen. Set aside along with the pesto.
- Heat the oven to 240C/220C fan/ gas 9 with a large baking sheet inside. Flatten the proved dough balls into rounds on a floured work surface, then roll each one out until about 25cm wide and 5mm thick. Put each pizza base on its own sheet of baking parchment.
- Spoon the lemony crème fraîche over the pizza bases and spread almost to the edges, leaving a small border. Drizzle over half the pesto, then top with the broccoli. Dot over the tomatoes and mozzarella, then sprinkle with the chilli flakes.
- Cook one pizza at a time by sliding the pizza on its baking parchment onto the hot baking sheet in the oven and baking for 12-15 mins until the crust is golden and crisp. Repeat with the remaining pizzas, then drizzle over the remaining pesto. Scatter over the leaves from the remaining basil, then drizzle with a little extra virgin olive oil and sprinkle with extra chilli flakes, if you like.
Nutrition Facts : Calories 783 calories, Fat 44 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 2.1 milligram of sodium
EASY PESTO PIZZA
Our Test Kitchen kneaded basil, oregano and Parmesan cheese into packaged bread dough for this full-flavored crust. Purchased pesto sauce keeps it big on taste and convenience.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Place dough on a lightly floured surface; let rest for 10 minutes. Knead in 1/4 cup cheese, basil and oregano. Roll into a 12-in. circle; place on a greased 14-in. pizza pan. Prick with a fork. Bake for 10 minutes., Spread pesto sauce over the crust. Sprinkle with mushrooms, mozzarella cheese and remaining Parmesan cheese. Bake until golden brown, 8-10 minutes longer.
Nutrition Facts : Calories 259 calories, Fat 11g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 513mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
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