Thin Crust Spinach And Feta Whole Wheat Pizza Recipes

SPINACH PIZZA, SERIOUSLY GOOD!

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.

THIN CRUST SPINACH AND FETA WHOLE WHEAT PIZZA

Steps:

• Prepare dough: Mix molasses and yeast into warm water (110-120°) and rest for 10 minutes to proof (alternately- skip this step and mix all ingredients together at once). Put dry ingredients in bowl of stand mixer and add and mix in wet ingredients with paddle attachment until combined. Change to dough hook and knead for 10 minutes on low to medium speed. (Alternately, mix all ingredients with spoon in large bowl, then knead by hand for 10 minutes). Let dough rest until doubled, about 45 minutes. While dough is rising, preheat oven to 475° with pizza stone on lowest rack position possible. Topping (mix and lest rest while dough is rising) Roughly chop spinach and add to large mixing bowl. Add remaining ingredients and mix well. Let rest and "marinate" while dough is rising. Pizza: Flour your counter surface, pull out dough onto surface and press into shape to match your pizza stone (round or rectangular) until dough is about 1/8 - 1/4" thick (do not punch down dough). Use fingertips to press out dough, keeping air bubbles in dough for a light crust. Sprinkle cornmeal or flour on pizza peel (or rimless baking sheet) and place dough on peel. Brush 2 t. olive oil on dough (optional). Bake in oven for about 3-4 minutes until partially cooked. Remove from oven and spread topping on dough, getting close to edges. Place back in oven and finish cooking (about 7-10 minutes). Remove from oven and let cool slightly on a rack (to keep crust from getting soggy). Cut into desired slices and enjoy!