Smoked Mozzarella Spinach Pizza
User Reviews
5
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Prep Time
2 hrs
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Cook Time
20 mins
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Total Time
2 hrs 20 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Smoked Mozzarella Spinach Pizza
Description
Smoked Mozzarella Spinach Pizza starts with a homemade dough made from warm water, active dry yeast, honey, olive oil, flour, and salt. After allowing the dough to rise, sweet onions are slowly caramelized with salt and pepper, then combined with garlic, fresh spinach, and lemon juice to add brightness. The fresh spinach wilts gently and carries a mild tang from the lemon. The dough is rolled out and dusted with cornmeal before baking at a high temperature to develop a crisp crust. The pizza is topped with smoked mozzarella, which introduces a subtle smoky depth, and creamy ricotta cheese, providing a smooth counterpoint. Topped with crushed red pepper flakes and fresh herbs such as basil or microgreens, this pizza offers a layered taste profile combining sweetness, smoke, and freshness. This makes it a good option for a flavorful vegetarian meal or light dinner.
Ingredients
crust
- 1 cup water warm
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- all-purpose flour coarse cornmeal, for dusting
- cornmeal coarse cornmeal, for dusting
filling
- 2 tablespoon butter unsalted
- 1 onion thinly sliced, sweet
- salt kosher salt
- black pepper kosher salt
- 4 garlic minced, cloves
- 12 ounces spinach fresh
- 2 tablespoons lemon juice fresh
- 8 ounces mozzarella cheese freshly grated, smoked
- ½ cup ricotta cheese
- crushed red pepper flakes for topping
- fresh herbs like basil, for topping, or microgreens
- Parmesan Cheese finely grated
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!
User Reviews
Overall Rating
5
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