What kind of spinach for pizza

The spinach is kept fresh by adding it to the pizza toward the end of cooking. The higher quality the ricotta cheese, the creamier and more delicious the pizza; we prefer Calabro brand.

Add the veggies raw as the pizza goes into the oven. Otherwise, saute the vegetables first. Other flavorful options: spinach, green peppers, mushrooms and olives. Pizza cook here, my restaurant does this.

Baby spinach directly on the sauce but below the cheese, comes out perfect. Do what you want, but I recommend that you spread the pizza sauce on your pizza dough first.

You can always unsubscribe later. By subscribing to newsletter, you acknowledge our privacy policy. We are sad to see you go! You have been successfully unsubscribed from the Food Newsletter. Click here. Food Beverages. Veg Non veg Eggetarian Vegan. Easy Intermediate Expert. Within 30 min Within 1 hr Within 1. Cocktail Non Alcoholic. The higher quality the ricotta cheese, the creamier and more delicious the pizza; we prefer Calabro brand. Place a pizza stone or heavy baking sheet in oven.

Set aside. Roll dough into a inch circle on a lightly floured surface, and pierce entire surface liberally with a fork. Carefully remove pizza stone from oven.

Sprinkle cornmeal over pizza stone; place dough on pizza stone. Top with spinach; bake an additional 2 minutes or until thoroughly heated.

Cut into 6 large slices. This pizza turned out to be a 5 star for me, but I tweaked it a bit so I'll only give 4 stars here.

If the recipe included directions to season every layer like they tell you on all the cooking shows, I'm sure the overall rating would be much higher. I sauteed some thin-sliced red onion in the olive oil first, then added the garlic and proceeded as directed, salting and peppering the spinach after it had wilted a little bit.

I used homemade ricotta once you try it, it's hard to go back to store-bought, if you have the time to make it and grated parmesan because that's all I had, and I added 2 tsp of Italian seasoning and, again, a little salt and pepper to the cheese mixture.

This pizza came out eye-rollingly good and my husband raved about it with every bite. Then when he was full, but still went back for one last slice instead of dessert, he said it was even better after sitting for a little bit. This will be my go-to pizza recipe for sure.

I used the cookinglight homemade pizza dough recipe instead of store bought. Sprinkling some crushed red pepper flakes on the slices is optional if you like heat but is a great addition. Connect and share knowledge within a single location that is structured and easy to search. When making pizza, do you put the spinach on raw or cooked?

I would prefer to put it on raw, but I am concerned that the high water content in the spinach will release in the oven and make the crust wet. I have used well drained cooked spinach in the past but I find no matter how hard you ring it out, it is still very wet for a topping! I am using baby spinach. Any suggestions? The moisture that you're talking about really has nothing to do with draining it or wringing it out. When it's heated, the cell structure breaks down and the water in the cells is released.

Since it's predominately water, that means you have a lot of moisture on your pizza to make your crust soggy. At the restaurant I used to work at we had two methods. If there wasn't going to be a lot of spinach on the pizza, then we would just put it on raw. If there was going to be a lot of it, then we would give it a quick saute and then put it on the pizza. I would do the same thing with squash, eggplant, etc.

Anything with a high moisture content. You could also roast it first. In both cases, I wouldn't cook it for long as the goal is to just get most of the water out and then let it finish on the pizza in the oven. There are at least three different styles of 'spinach pies' that I've had that were pizza, and not other types of 'pie' :. I'm not going to say that any one is particularly right or wrong.

I grew up with the first style I guess I'll call it 'Philadelphia style' for lack of a better designation, as we always had it when visiting my great-grandmother in South Philly.