Spinach Pizza Crust
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
15 mins
-
Total Time
35 mins
-
Servings
6
-
Calories
358 kcal
-
Course
Main Course
-
Cuisine
Italian
Spinach Pizza Crust
Description
Spinach Pizza Crust blends wilted spinach pureed smooth into a yeast dough made from warm water, active dry yeast, plain flour, and sea salt. The spinach is wilted, cooled, drained, then pureed before being mixed with the yeast water and flour. Kneading the dough until it forms a sticky yet manageable ball is key. The dough can be prepared by hand or with a stand mixer. This crust serves as the base for a tomato-based sauce made from passata, tomato puree, oregano, garlic powder, and seasoning. Topped with mozzarella, cherry tomatoes, olive oil, and extra seasoning, it bakes into a tender pizza with mild vegetable flavor from the spinach.
The crust offers a subtle twist on a classic pizza base without overwhelming the toppings. Its soft texture supports a variety of topping choices. The incorporation of spinach adds slight natural moisture and nutrients. This recipe allows making a quick sauce and assembling toppings so the pizza can be baked fresh. Baking details are omitted but the dough preparation suggests a traditional pizza workflow.
Ingredients
For the pizza dough
- 2 cups spinach raw
- 180 ml water warm
- 1 teaspoon active dry yeast
- 350 g plain flour (all purpose)
- 1 teaspoon salt sea salt
For the quick pizza sauce
- 100 ml passata
- 2 tablespoon tomato puree
- ½ teaspoon oregano dried
- ¼ teaspoon garlic powder
- salt
- black pepper
Toppings
- 1 ball mozzarella cheese or vegan alternative
- 1 handful cherry tomato sliced
- 3 teaspoon olive oil
- salt
- black pepper
- additional toppings of choice
Instructions
- Wilt the spinach in a pan with a tablespoon of water. Refresh under cold water and squeeze out excess moisture. Puree with a hand held stick blender or food processor until smooth. Set aside.
For the spinach pizza dough:
In a stand mixer:
- Pour the water into the bowl of the stand mixer, then sprinkle the yeast over the water and let it stand for a few minutes until the yeast has dissolved.
- Insert the dough hook, add the pureed spinach, flour and salt to the yeast water and knead with the machine for a few minutes until the dough forms a sticky ball. If the dough is still too sticky, add a tablespoon of flour at a time until it is manageable. Don’t add too much or it will affect the end result.
Alternatively make the pizza dough by hand:
- Pour the water into a large mixing bowl and sprinkle the yeast over the water. Let it stand for a few minutes until the yeast has dissolved.
- Add the pureed spinach, flour and salt to the bowl of water and stir until it forms a loose dough.
- Tip the dough onto a lightly floured countertop (on floured baking paper if you have a wooden countertop to avoid the spinach staining) and knead firmly for 5-10 minutes or until it’s smooth, (though it will be a soft sticky dough). If the dough is too sticky, add a tablespoon of flour at a time until it is manageable. Don’t add too much or it will affect the end result.
For both dough methods:
- Put the dough into a large lightly oiled bowl, then turn the dough over so both sides are covered in oil and cover with clingfilm. Place the bowl in a warm place and allow the dough to rise for 1 ½ hours.
For the quick pizza sauce:
- In a bowl, mix the passata, tomato puree, oregano and garlic powder. Season with the salt and pepper and adjust to taste. Keep refrigerated until ready to use.
To cook the pizza
- Preheat the oven to 250C/ 480F, or as high your oven will go.
- Divide the dough into halves or thirds (depending on the size of your baking trays) and then roll each one out on a lightly floured piece of baking paper, as thin as possible to fit the size of your baking tray. Transfer the pizza and baking paper to the baking tray.
- Spread the pizza bases with the pizza sauce, then add the toppings.
- Place the pizza in the oven and cook for 10-12 minutes or until the base is crisp and the edges have begun to brown.
- Repeat with the remaining dough and toppings.
- Pile the pizzas with the rocket and serve hot, cut into slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 15g | 30% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 29mg | 10% |
| Sodium | 639mg | 27% |
| Potassium | 249mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1305IU | 26% |
| Vitamin C | 5.1mg | 6% |
| Calcium | 212mg | 21% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
