makes one 12 - 14 inch pizza
Dust your pizza peel generously with cornmeal. Divide the dough in half (decide if you will be making two pizzas - if not, wrap the other half of the dough in plastic wrap and freeze or refrigerate). With a floured rolling pin, roll out the dough directly on the pizza peel into a 12-14" inch round. *If using pans, either roll it out or pat it into the prepared pans.
Using a pastry brush, evenly brush the olive oil over the whole crust. Sprinkle with the minced garlic, crushed red pepper flakes, and provolone. Top with spinach, tomatoes, onions, olives, Mozzarella, Feta, and grated Asiago or Parmesan.
Slide onto the pizza stone and bake for about 10 minutes, or until the crust is crisp and the cheese is just beginning to lightly brown. *If using pans, place them on the bottom rack and continue as directed for baking time.
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The dough recipe makes enough for two 12-14 inch pizzas. You can either use it all now, or freeze half; after the rise, form half of the dough into a ball, wrap it well in plastic wrap and freeze. Thaw when ready to use.
For the dough:
2 cups unbleached white flour
1 cup whole wheat flour
1 tsp kosher salt
2 Tbs olive oil, divided
1 1/2 tsp active dry yeast
1 tsp raw honey 1 cup warm water (about 90-105 degrees)
Pour the water into a 2 cup (or larger) measuring cup. Quickly stir in the honey and yeast, breaking up any clumps of yeast. Set aside to rest for about 3-5 minutes, or until there is anywhere from 1/4 inch to 1/2 inch of froth on top.
Meanwhile, insert the blade (the dough blade is ideal, if you have one) into the food processor. Place the flours, salt and 1 Tbs olive oil into your food processor. Give it a few pulses to mix. When your yeast and water are ready to go, turn your processor on "dough" speed and slowly pour the yeast mixture through the tube. If the flour looks a little dry, add some more water by tablespoons full until it catches and creates a ball. Let the ball whirl around in there for about 30 seconds (this the "kneading" part we are able to skip by letting the food processor do it for us).
Place the remaining 1 Tbs olive oil in a large bowl. Remove the dough (it will be sticky) and place it in the bowl, turning to coat in the oil. Cover with plastic wrap (or even a clean towel) and set aside to rise for about 45 minutes while you get the rest of your pizza ingredients together.
Original Spinach and Feta This Crust Pizza Blog Post
- 2 Tbs olive oil
- 2 Tbs minced garlic
- 1/2 tsp crushed red pepper flakes
- 1/2 c shredded Provolone cheese
- 3 c chopped fresh spinach
- 5 or 6 sun dried tomatoes, thinly sliced
- 1/4 c thinly sliced red onions
- a handful of pitted olives, chopped or sliced
- 1/4 c shredded fresh Mozzarella cheese
- 3 oz Feta cheese, crumbled
- Grated Asiago or Parmesan
- 1/2 recipe thin crust pizza dough (below)
- Cornmeal for dusting the peel
Dust your pizza peel generously with cornmeal. Divide the dough in half (decide if you will be making two pizzas - if not, wrap the other half of the dough in plastic wrap and freeze or refrigerate). With a floured rolling pin, roll out the dough directly on the pizza peel into a 12-14" inch round. *If using pans, either roll it out or pat it into the prepared pans.
Using a pastry brush, evenly brush the olive oil over the whole crust. Sprinkle with the minced garlic, crushed red pepper flakes, and provolone. Top with spinach, tomatoes, onions, olives, Mozzarella, Feta, and grated Asiago or Parmesan.
Slide onto the pizza stone and bake for about 10 minutes, or until the crust is crisp and the cheese is just beginning to lightly brown. *If using pans, place them on the bottom rack and continue as directed for baking time.
***********************************************************************************************************************************
The dough recipe makes enough for two 12-14 inch pizzas. You can either use it all now, or freeze half; after the rise, form half of the dough into a ball, wrap it well in plastic wrap and freeze. Thaw when ready to use.
For the dough:
2 cups unbleached white flour
1 cup whole wheat flour
1 tsp kosher salt
2 Tbs olive oil, divided
1 1/2 tsp active dry yeast
1 tsp raw honey 1 cup warm water (about 90-105 degrees)
Pour the water into a 2 cup (or larger) measuring cup. Quickly stir in the honey and yeast, breaking up any clumps of yeast. Set aside to rest for about 3-5 minutes, or until there is anywhere from 1/4 inch to 1/2 inch of froth on top.
Meanwhile, insert the blade (the dough blade is ideal, if you have one) into the food processor. Place the flours, salt and 1 Tbs olive oil into your food processor. Give it a few pulses to mix. When your yeast and water are ready to go, turn your processor on "dough" speed and slowly pour the yeast mixture through the tube. If the flour looks a little dry, add some more water by tablespoons full until it catches and creates a ball. Let the ball whirl around in there for about 30 seconds (this the "kneading" part we are able to skip by letting the food processor do it for us).
Place the remaining 1 Tbs olive oil in a large bowl. Remove the dough (it will be sticky) and place it in the bowl, turning to coat in the oil. Cover with plastic wrap (or even a clean towel) and set aside to rise for about 45 minutes while you get the rest of your pizza ingredients together.
Original Spinach and Feta This Crust Pizza Blog Post
