Smokey Spinach Pizza

Smokey Spinach Pizza

Ingredients

• 1 cup baby spinach
• 1 cup provolone/mozzarella blend, grated
• 1/2 cup parmesan cheese, shredded
• pizza dough
• red sauce

For Sauce

• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, pressed
• 1 (28-ounce) can San Marzano tomatoes
• 1/2 teaspoon kosher salt
• 1/2 teaspoon dried oregano

For Crust

• 1 cup warm water (100° to 110°)
• 10 ounces bread flour (2 cups )
• 1 package dry yeast (about 2 1/4 teaspoons)
• 1 Tbsp olive oil
• 1/2 tsp kosher salt

Instructions

For Sauce

1. In a medium saucepan heat olive oil over medium heat. Add garlic to pan cook just until fragrant. Take care not to burn.
2. Using a slotted spoon, scoop tomatoes out of can and place in pan, reserving juices. Crush tomatoes with the back of spoon or a masher. I like a potato masher best :D
3. Add juice, salt, and oregano to the pan and bring to a boil. Reduce heat to low and simmer 30 minutes or until thickened.

For Crust

1. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour, salt and yeast to large bowl. Add olive oil to one side of bowl. Slowly add in water and stir with wooden spoon to combine.
2. Once dough comes together, place on lightly floured counter and knead to form soft elastic dough. Place dough in large bowl lightly coated with olive oil. Gently roll dough around bowl to coat. Cover and let rise for 1 hour or until doubled in size.
3. Press or roll dough out to a rectangle on a lightly floured counter-top.
4. Place a pizza stone on middle rack. Preheat oven to 500°.
5. When oven has come to set temperature, remove hot stone from oven. Lightly dust with corn meal.
6. Carefully place dough on hot stone.
7. Top with pizza sauce, do not too much juice or pizza will be soggy, leave a 1/2 inch border. Arrange spinach leaves evenly over pizza. Top with grated provolone cheese and parmesan cheese evenly over pizza.
8. Bake for 9-11 minutes or until the crust is browned.
9. Cut pizza into 12 pieces, and serve.

Slightly Adapted from Cooking Light

Content and Image from pickfreshfoods