Description
Spinach and Mozzarella Pizza Recipe
Ingredients:
1 pre-made pizza dough (or homemade)
1/2 cup (120ml) tomato sauce
1 1/2 cups (150g) shredded mozzarella cheese
1 cup fresh spinach leaves
1 tbsp olive oil
1/2 tsp dried oregano
1/2 tsp garlic powder
Salt and black pepper to taste
Instructions:
1. Preheat Oven:
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
2. Prepare the Dough:
Roll out the pizza dough on a lightly floured surface to your desired thickness. Transfer it to a pizza pan or parchment paper if not using a stone.
3. Assemble the Pizza:
Spread the tomato sauce evenly over the dough. Sprinkle the garlic powder, salt, and black pepper on top.
Add a layer of shredded mozzarella cheese, leaving some space around the edges for the crust.
4. Add Spinach and Seasoning:
Scatter the fresh spinach leaves over the cheese. Drizzle olive oil over the spinach and sprinkle with dried oregano.
5. Bake:
Bake the pizza in the preheated oven for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
6. Slice and Serve:
Let the pizza cool slightly, then slice and enjoy.
Step-by-Step Guide
For a perfect pizza, follow these detailed steps. First, ensure your oven is fully preheated to the high temperature of 475°F (245°C); this is crucial for a crisp crust. If using a pizza stone, it must heat for at least 30 minutes. While the oven heats, roll your dough on a floured surface to a 12-inch circle. For a thin crust, roll it thinner. Carefully transfer the shaped dough to a piece of parchment paper or a lightly oiled pizza pan. Next, spread the tomato sauce in a thin, even layer, leaving a 1-inch border for the crust. Immediately sprinkle the sauce with garlic powder, salt, and pepper to season the base. Add 1 cup of the mozzarella cheese evenly. Top with fresh spinach leaves, then the remaining 1/2 cup of cheese. This two-cheese method helps anchor the spinach. Finish with a drizzle of olive oil and a sprinkle of oregano.
Serving Suggestions
This versatile pizza pairs beautifully with a variety of sides and drinks. For a complete Italian meal, serve it with a simple arugula salad dressed in lemon vinaigrette or a bowl of minestrone soup. To elevate the experience, offer chili flakes, grated Parmesan, and a side of garlic-infused olive oil for dipping the crust. A light, crisp white wine like Pinot Grigio or a chilled pale ale complements the creamy mozzarella and earthy spinach perfectly.
How-to Summary
To make Spinach and Mozzarella Pizza: preheat oven and stone (if using) to 475°F (245°C). Roll out dough and place on parchment. Spread sauce, season, and add most of the cheese. Top with spinach, remaining cheese, oil, and oregano. Bake for 10-12 minutes until crust is golden and cheese is bubbly. Cool slightly before slicing.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, but you must thaw and thoroughly squeeze out all excess water. Using wet spinach will make the pizza soggy.
My crust isn’t crispy. What went wrong?
The oven likely wasn’t hot enough, or the pizza was baked on a cold pan. Always preheat fully and use a preheated stone or a perforated pizza pan for best results.
Can I prepare this pizza ahead of time?
You can prepare the assembled pizza up to 2 hours in advance and refrigerate it. Bake directly from the fridge, adding 1-2 minutes to the baking time.
What’s a good substitute for tomato sauce?
For a white pizza, use a base of ricotta cheese mixed with a little garlic. Alternatively, a pesto sauce makes a delicious variation.
How do I prevent the spinach from burning?
Placing most of the cheese under and over the spinach creates a protective layer. The drizzle of oil also helps it wilt without charring.
Common Mistakes to Avoid
- Overloading the Pizza: Too many toppings, especially wet ones, will steam the crust instead of letting it bake crisp.
- Using Cold Dough: Bring refrigerated dough to room temperature for at least 30 minutes before stretching to prevent tearing.
- Neglecting the Crust Edge: Brush the exposed crust with a little olive oil before baking for a beautifully golden and flavorful finish.
- Slicing Immediately: Let the pizza rest for 3-5 minutes after baking. This allows the cheese to set so slices hold their shape.
Conclusion
This Spinach and Mozzarella Pizza recipe is a testament to how simple ingredients can create a spectacular meal. By following the detailed guide and avoiding common pitfalls, you can achieve a restaurant-quality pizza with a perfect balance of flavors and textures right in your own kitchen. It’s a versatile base that invites customization, making it a reliable go-to for any night of the week. Enjoy the process and the delicious results!