This spinach loaded pizza is one of my favorite kitchen discoveries.
Quite a while back I was making pizza for Nick and I (one each, how self indulgent is that!) and I decided to that I wanted to do a crazy thing and pack on as much chopped spinach onto my pizza as possible. Nick said that it would not work, and even I had visions of the spinach making loads of water and possibly ruining my pizza entirely.
But! I had complete success. And so when ever I am in the mood for pizza and healthy food at the same time – I make this spinach loaded pizza.
How Much Spinach Can One Put on a Pizza?
So, how much spinach can one actually put on a pizza… Well as I discovered, as much as you can pile on!
What is a Spinach Loaded Pizza Like Once Done
What ends up happening is that the spinach ends up roasting its way right down, and you get a regular looking pizza at the end – with a good quantity of spinach on it.
What Does Spinach Pizza Taste Like?
The taste of spinach pizza is obviously for the spinach lovers. Don’t make this if you hate spinach. But if that were the case I doubt you would be reading this recipe. : )
What I find is that the olives and garlic and other toppings tend to tone done the spinach flavor. So while you get that almost salty tang of the spinach, it is not overwhelming.
What Pizza Dough Should I Use for a Spinach Loaded Pizza?
I use a thin crust pizza dough recipe from Jessica Merchant’s blog, How Sweet it is. Because I like thin crust pizza and because her dough does not need a rising time. If I have time I let it rise any way (to allow the yeasts to take over the dough fully) but I like the knowledge that if I don’t have enough time to let it rise I can simply roll it out right away and make my pizza.
I love her thin crust recipe. It always comes out perfect!!
Spinach Loaded PizzaPrint This
- 6+ cups of chopped spinach
- Handful of de-pipped and halved kalamata or other olives
- 2 cups of grated mozzarella cheese
- Feta cheese (optional)
- 3 cloves minced garlic
- 2 tablespoons olive oil
- 1 1/2 cups all-purpose flour
- 1/2 cup lukewarm water
- 1 teaspoon honey
- 1 teaspoon active dry yeast
- 1/2 teaspoon salt
How to Make the Dough:
First off, its time to put the dough together. As I said above, this dough is a no rise recipe, so you can simply make it and roll out your pizza bases. I usually make it ahead of time (the joys of working mostly at home!) and let the yeast colonize the dough for the afternoon – but if I decide to make pizza at the last minute or have not been home to mix the dough – its all good!
- Combine lukewarm water, honey and yeast in a large bowl.
- Leave to sit until the surface is slightly foamy (about 10 minutes).
- Now add in flour and salt. Mix together until combined.
- Grab the dough and form a ball in your hands.
- knead for about 10 minutes, or until the dough has an elasticated consistency.
If you are going to let the dough sit for awhile, coat the ball with some oil. This will prevent the surface from drying out.
Rolling Out Your Dough
- Make sure that your surface and rolling pin is well floured. Before any misconceptions are formed – I use a faithful old wine bottled as a rolling pin. It works perfectly! So if you do not have a proper rolling pin – do not be alarmed, your pizza will roll out fine using a bottle.
- Working outwards, roll out your dough to the size that you want it.
- Add more flour to the rolling pin if the dough starts to stick.
- Once you have finished rolling, carefully transfer to a baking sheet or pizza stone.
Topping time! You can play with your topping combinations – don’t let me stifle your pizza zen!
- Start by spreading on the crushed garlic.
- Next sprinkle on a thin layer of cheese.
- Pack on the spinach.
- Top with the rest of the cheese and the olives. I usually put my fingers into the spinach and move them a bit, this lets some of the cheese ontop fall in and become incorporated amongst the spinach.
- Pour or sprinkle on a touch of olive oil.
- Bake on medium high for about 20 minutes or until the edges of the bases start to golden.
Pizza making tip: I find that the best pizzas are the ones which are not overbaked. It can be tempting to let your pizza roast away - but if you overcook it what happens is that you do not get that ooey gooey cheese effect. Instead the cheese hardens and goes rubbery.
Pin it! : )