I’ll tell you a secret: when I’m not making this blog, I make gourmet pizzas for 8 hours, 3 days a week! This is one that I make for myself because it is just so freakin good! As I mentioned earlier, I splurged this week on goat cheese because I found it on sale for $4.99/11 oz.! This is something I would love to make when getting together with friends and a bottle of wine. Wine and pizza are so great together… so long as it’s good pizza (like this) and not the grease soaked 30 minute delivery kind ;)
Spinach and Goat cheese Pizza
|1 16″||pizza dough||$2.79|
|4 Tbsp divided||olive oil||$0.76|
|1 tsp||chopped garlic||$0.10|
|1/2 tsp||dried basil||$0.05|
|1/2 tsp||dried oregano||$0.05|
|2 cups||baby spinach||$0.75|
|8 oz. pkg||button mushrooms||$1.99|
|1/4 sliced||red onion||$0.32|
|3 oz.||chevre goat cheese||$1.37|
|2 sliced||roma tomatoes||$0.40|
STEP 1: Preheat your oven to 400 degrees. Wash or wipe the dirt and debris from the mushrooms. Heat a skillet with 2 Tbsp olive oil over medium heat. While skillet is warming, slice the mushrooms then add to the hot skillet. Salt the mushrooms (a pinch) to help release the juices and pepper to taste. Make sure to stir the mushrooms while they cook so they do not stick to the bottom of the skillet. The mushrooms are done when they have turned a “tan” color and are soft rather than spongey. Remove them from the heat and save until the pizza is ready to top.
STEP 2: Stretch or roll out the pizza dough to fit your pan or pizza stone. Beginners will find a rolling pin to work best. You will need to dust your work surface and hands with flour to prevent from sticking. If you are using a pizza stone you can dust the stone with flour or sprinkle it with corn meal. If you are using a metal pizza pan, I suggest spraying it with non-stick spray and dusting with flour.
STEP 3: Once the dough is on your pan or pizza stone, sprinkle 2 Tbsp of olive oil on top and spread it around. Add the chopped garlic, basil and oregano to the oiled dough and spread evenly. This is the “sauce” for your pizza.
STEP 4: Sprinkle the fresh baby spinach on top of the dough. We add the spinach as the first topping so the moisture from the other ingredients will keep it from drying up. I chose not to saute the spinach so that it would cover more surface area, be less bitter and to avoid that stringy texture that cooked spinach can acquire.
STEP 5: Finish topping the pizza with the onions, cooked mushrooms, sliced tomatoes and goat cheese.
STEP 6: Bake the pizza at 400 degrees for about 20 minutes. You will need to watch the pizza closely because cook time varies widely in this situation. If you are using an unheated pizza stone (as we were), the pizza will likely take longer. If you are using a metal pan (which transfers heat readily), the pizza will cook faster. Basically, the pizza is finished with the outside crust is nicely browned and the toppings have somewhat wilted. The goat cheese will not melt like regular pizza cheese so do not look to this as a sign of doneness. You may also need to rotate your pizza once during cooking as back side of ovens tend to brown faster than the front side. This may sound complicated but really, it’s easy. Any full blooded American should be able to tell when a pizza is done just by looking at it ;)
STEP 7: EAT!
I bought the pizza dough from a local pizzaria. Call around to your local stores because many of them will sell you the uncooked dough. You may also be able to find it in the freezer section of your local grocery. Canned pizza dough (canned liek crescent rolls) will NOT work for this recipe. Working with the dough can be awkward at first but it is also very fun and if it happens to tear, you can usually pinch it back together. If you are afraid to try out the uncooked dough, many grocers also sell the precooked dough blanks but these are not NEARLY as tasty.
You may also like Almond Peach Salad.