Creamy Spinach Pizza
Makes one 16 inch round pizza. You can prepare the dough one day ahead and refrigerate overnight or use the traditional rise. This is a very forgiving dough.
1 teaspoon instant yeast
1 teaspoon honey
1 cup lukewarm water
3 cups bread flour
1 teaspoon salt
1 tablespoon extra virgin olive oil
1 cup cooked spinach, chopped
1 cup ricotta cheese, drained
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
8 oz mozzarella cheese, sliced
3 oz crumbled feta cheese
1/2 teaspoon dried oregano
Combine all the ingredients for the dough in the large bowl of an electric mixer and with the paddle attachment mix until the ingredients come together around the paddle. Attach the dough hook and knead the dough for 5-6 minutes.
Place in a greased bowl, cover, and let rise until doubled.
For an overnight rise: Spray a large ziplock plastic bag with olive oil cooking spray. Place the dough in the bag and close the top. Place the bag in the refrigerator overnight. When ready to make the pizza, remove the bag from the refrigerator 30 minutes before making the pizza.
Turn the oven to 450 degrees F and let the oven heat for 30 minutes.
Mix the ricotta with salt, pepper, and parmesan cheese.
Prepare the crust: flour your hands lightly and pat the dough evenly into a lightly oiled 16″ pizza pan.
Top the crust in the following order: slices of mozzarella cheese, ricotta cheese, spinach, feta cheese, and oregano.
Bake the pizza on the bottom rack of the oven for about 20 minutes or until the crust is golden. Let stand 5 minutes before slicing.
I serve this pizza with a tomato salad.