Spinach and Roasted Red Pepper Pizza

Tonight I decided to make pizza. I’m always trying out new pizza dough recipes, but I think I’ve finally settled on one. I followed a link to it from another blog–it’s a Giada Delaurentis recipe on Epicurious. It bakes up beautifully. I usually make a double batch for two pizzas.

You’ll need:
pizza dough

1/2 of a ten-ounce sack of spinach, or half a box of frozen, thawed
Olive oil
3 minced cloves of garlic
red pepper flakes
couple of roasted red peppers (I buy a jar)
parmesan cheese
half a sack of mozzerella cheese

Make your dough. It’ll need an hour’s rise.

Preheat oven to 450 degrees.

Wash and stem your spinach. In a big, deep skillet, at a tablespoon of olive oil. When it’s warm, add garlic. Saute a minute. Add the red pepper flakes, saute a few seconds, and add your spinach (watch out for splatter–hot oil and water aren’t friends). Cover, and let wilt. This takes about a minute. Then take the lid off and let the spinach cook down, evaporating most of the water. Take out of the pan and chop roughly. Chop up a couple of drained peppers, too.

Press the dough onto a cookie sheet that’s been oiled and sprinkled with cornmeal. Drizzle some olive oil onto it. Place spinach, garlic, and peppers onto the pizza. Sprinkle with salt and pepper, and a tablespoon or two of parmesan. Sprinkle with mozzerella.

Bake in the lower third (next-to-last rack) of your oven for about 20 minutes, checking it at 15.

It’s very tasty, and could be modified with a number of other cheeses or veggies. Yum!


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