We make pizza a lot, so I was excited when I was paired up The Spiffy Cookie for this month’s Secret Recipe Club. Erin, a constant cooker and baker has 39 pizza recipes. 39!! I thought we loved pizza, but she puts us to shame. I had trouble choosing between her recipes, especially since, like me, her favorite food group is dessert! But the pizza kept calling my name and I just had to make her Spinach Pizza Dough.
This pizza dough came together quite easily but I didn’t make it right away. Since I made it a day in advance, I put it in the fridge to proof overnight. Since we like our pizza considerably thinner than how Erin prepared hers, this dough actually makes 3 pretty large pizzas.
We topped the pizza with some of our favorite toppings: red onions, chianti salami, pesto, sambal, garlic, and some peppercorn cheese. We even used the remaining spinach top top it off. That means this pizza has an entire six ounce bag of spinach in it!
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Spinach Pizza Dough Recipe
By February 23, 2015Published:
- Yield: 2 medium pizzas, 3 small pizzas
- Prep: 10 mins
- Cook: 20 mins
- Ready In: 60 mins
From The Spiffy Cookie
- 5 ounces spinach
- ½ cup warm water plus more for spinach
- 2¼ teaspoons active yeast or 1 packet
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil plus more for coating
- 3½ cups bread flour can substitute all-purpose or whole wheat
- cornmeal for dusting, optional
- Bring a large pot of water to a boil. Immerse spinach and cook until wilted. Immediately drain and gently squeeze out excess water.
- Place spinach in a measuring cup and add water to make a volume of ½ cup. Add to a food processor or blender and pulse until pureed; set aside.
- Note: If you're using a stand mixer with a dough hook, you can start this process in the mixing bowl. In a large bowl, add ½ cup warm water. Sprinkle sugar and yeast over the water, and stir to combine. Set aside until foamy, about 5 to 10 minutes.
- Add one cup flour, salt, oil, and spinach puree. While kneading (by hand or stand mixer dough hook) add remaining flour, one cup at a time and continue kneading until flour is well incorporated. Add extra flour (too sticky) or water (too dry) if necessary.
- Form into a ball, coat with oil on all sides, place in a bowl and cover. Let rise for 30 minutes or until doubled. If not using right away, wrap with saran wrap and refrigerate.
- Preheat oven to 450°F. Roll out dough and transfer to a pizza stone or pan. Prepare with favorite toppings.
- Bake for 20-25 minutes, or until it the crust turns golden and the cheese (if any) starts to bubble.
- Cuisine: American