Tuscany Recipe

Make and rest dough

In a large bowl combine warm water (about 105–110°F / 40–43°C), granulated sugar and instant yeast. Stir and let sit 5 minutes until foamy. Add flour, salt, and olive oil. Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 60 minutes.

Once risen, gently punch down dough and transfer to a floured surface. Roll or stretch into a 12-inch circle, leaving a slightly thicker edge for the crust. Place dough on a pizza peel or baking sheet lined with parchment (or a cornmeal-dusted peel). Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes.

Prepare sauce

In a small saucepan over low heat combine crushed tomatoes, mashed roasted garlic, finely chopped red onion, dried oregano, crushed red pepper flakes, salt and black pepper. Warm gently until just simmering, 5–8 minutes, stirring occasionally to meld flavors. Remove from heat and let cool 5 minutes. Stir in 2 tablespoons of pesto into the tomato base, reserving 1 tablespoon pesto for drizzling or swirling on the pizza after baking. Taste and adjust salt/pepper.

Prepare toppings

If sundried tomatoes are in oil, drain and pat dry, then slice into thin strips. Thinly slice the red onion. Lightly toss the baby spinach with a small pinch of salt and 1 tsp olive oil to soften it slightly (this prevents excess water on the pizza). Crumble the feta and shred the mozzarella. Thinly slice or smash the roasted garlic cloves so they spread flavor evenly.

Assemble pizza

Spread an even layer (about 3/4 cup) of the warm tomato-pesto sauce over the stretched dough, leaving a 1/2–3/4 inch border for the crust. Sprinkle the shredded mozzarella evenly over the sauce. Distribute the tossed spinach in an even layer, followed by sundried tomato strips, thin red onion slices, roasted garlic pieces, and crumbled feta. Finish with a light drizzle of the remaining 1 tablespoon pesto (use in small dollops or a thin swirl) and 1 tsp olive oil. Season with a light grind of black pepper and a pinch of crushed red pepper flakes if using.

Slide the assembled pizza onto the preheated stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbly and beginning to brown. Oven times vary — watch closely.

Remove pizza from oven. Let rest 2 minutes, then garnish with fresh basil leaves and a sprinkle of grated Parmesan if desired. Taste and add additional salt or pepper to taste, and a pinch of red pepper flakes if you like heat. Slice and serve hot.