Spinach Pizza with Gorgonzola and Red Onion
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
1 large pizza (serves 2)
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Calories
614 kcal
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Course
Main Course
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Cuisine
Italian
Spinach Pizza with Gorgonzola and Red Onion
Description
The Spinach Pizza with Gorgonzola and Red Onion starts with a thin crust rolled from basic pizza dough dusted with semolina or flour for a non-stick, crisper base. Fresh baby spinach is quickly wilted in olive oil to remove excess moisture without overcooking. The pizza is layered first with tomato puree, then torn mozzarella, cubes of sharp gorgonzola, wilted spinach, and thin slices of red onion. Baking at a very high temperature brings the crust to a golden finish and melts the cheeses to a creamy consistency while softening the onions.
Gorgonzola's distinctive flavor pairs with mild mozzarella and the freshness of spinach to create a balanced topping. The red onion adds a subtle sweetness and bite that contrasts with the creamy cheeses. Once baked, the pizza is allowed a short rest to let the cheese set slightly and facilitate cutting.
This pizza is suited for serving two to three people with half a batch of dough. To serve more, double the dough and toppings or prepare a second pizza with other toppings. Alternatives for gorgonzola include taleggio, which melts well and provides its own savory character.
Allowing the dough to prove at least four hours in advance enhances texture and flavor. Drying fresh mozzarella with paper towels reduces excess moisture that could make the crust soggy. Using semolina to dust the baking tray helps prevent sticking and contributes to a crunchier base.
Ingredients
- 1/2 batch pizza dough basic, see notes
- 2 oz (60g) baby spinach
- 1/3 cup (80g) gorgonzola , cut into cubes
- 1/2 red onion thinly slices
- 4.4 oz (125g/1 ball) mozzarella cheese , torn
- 4 tbsp tomato puree passata
- 1/2 tbsp olive oil
- salt
- semolina or flour, for dusting
Instructions
- Preheat the oven to the highest temperature (around 250C/480F)
- Add the fresh spinach to a large pan with a the olive oil and wilt on a medium heat. Once wilted remove from the pan and set aside.
- Next, roll out the pizza dough to fit a large baking tray. Dust the tray with a little semolina (or regular flour) and place the rolled out pizza crust on top. Top with pureed tomatoes (passata) and both cheeses
- Scatter the wilted spinach and slices of red onion over the top
- then bake in the oven for 10 minutes or until the crust is golden and the cheese has melted.
Notes
- Use half batch of basic pizza dough for one large pizza serving 2-3 people; double ingredients for more.
- Prove traditional pizza dough for at least four hours before baking for best texture.
- Dust baking tray with semolina or flour to prevent sticking and create a crisp crust.
- Wilt spinach just until soft to avoid sogginess on pizza.
- Dry fresh mozzarella with paper towels to remove excess moisture before topping.
- Taleggio cheese can be substituted for gorgonzola for a milder but strong melting cheese.
- Let pizza rest 2-3 minutes after baking before slicing to help toppings settle.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1large pizza (serves 2)
Amount Per Serving
Calories 614 kcal
% Daily Value*
| Calories | 614kcal | 31% |
| Carbohydrates | 8g | 3% |
| Protein | 24g | 48% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 79mg | 26% |
| Sodium | 983mg | 41% |
| Potassium | 497mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 3705IU | 74% |
| Vitamin C | 13.9mg | 15% |
| Calcium | 569mg | 57% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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