Smoked Mozzarella Spinach Pizza

Name: Smoked Mozzarella Spinach Pizza
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 4 people
Ingredients: 1 cup warm water; 3 teaspoons active dry yeast; 1 tablespoon honey; 1 tablespoon olive oil; 2 1/2 cups all-purpose flour; 1 teaspoon salt; Flour and coarse cornmeal for dusting; 2 tablespoon unsalted butter; 1 sweet onion; kosher salt and pepper; 4 garlic cloves; 12 ounces fresh spinach; 2 tablespoons fresh lemon juice; 8 ounces smoked mozzarella cheese; ½ cup ricotta cheese; crushed red pepper flakes; fresh herbs or microgreens; finely grated Parmesan cheese

User Reviews

5.0

27 reviews

Excellent

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 20 mins
Servings
4 people
Course
Main Course
Cuisine
American

Smoked Mozzarella Spinach Pizza

Kian Mendoza

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This smoked mozzarella spinach pizza is loaded with flavor. Chewy crust, sautéed spinach with lots of garlic and lemon, smoked mozzarella and ricotta cheese. A dreamy white pizza!

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Ingredients

Servings

crust

1 cup warm water
3 teaspoons active dry yeast
1 tablespoon honey
1 tablespoon olive oil
2 1/2 cups all-purpose flour
1 teaspoon salt
Flour and coarse cornmeal for dusting

filling

2 tablespoon unsalted butter
1 sweet onion, thinly sliced
kosher salt and pepper
4 garlic cloves, minced
12 ounces fresh spinach
2 tablespoons fresh lemon juice
8 ounces smoked mozzarella cheese, freshly grated
½ cup ricotta cheese
crushed red pepper flakes, for topping
fresh herbs or microgreens, like basil, for topping
finely grated Parmesan cheese

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Instructions

In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add the flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1.5 hours.
While the dough rises, heat the butter in a skillet over medium heat. Add the sliced onions with a big pinch of salt and pepper. Cook, string often, just until the onions begin to brown, about 20 minutes or so. Stir in the garlic.
Stir in the spinach and lemon juice. Stir often until the spinach wilts. Add another pinch of salt and pepper.
Preheat the oven to 450 degrees F. Sprinkle a bit of flour or cornmeal on a 10x15 inch baking sheet.
After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it loosely into your desired shape. For this recipe, I just rolled out the dough to fit a 10x15 baking sheet. Nothing specific, just rolled to fit!
Brush the dough with some olive oil - brush all over to the edges. Layer the sauteed spinach all over the crust. Top with the smoked mozzarella. Add the ricotta in dollops all over the pizza.
Place the pizza on the sheet in the oven for 15 to 20 minutes. Check on it after 15 minutes - if it’s not deeply golden and melty yet, give it another 5 minutes. Once golden and bubbly, remove it and let cool before slicing.
Sprinkle it all over with crushed red pepper, parmesan and some fresh herbs or microgreens. Slice and serve!