Spinach & Tomatoes Pizza Recipe

Activate yeast and mix dough

In a medium bowl combine warm water, sugar and yeast. Stir and let sit 5–10 minutes until foamy. In a large bowl whisk together flour and salt. Add foamy yeast mixture and 1 tablespoon olive oil to the flour. Stir until a shaggy dough forms.

Knead and rise

Turn dough out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes). Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–90 minutes.

Preheat oven

About 30 minutes before baking, place a pizza stone or an inverted heavy baking sheet on a middle rack and preheat oven to 475°F (245°C). If using a home oven without stone, preheat to 500°F (260°C).

Shape dough

After the dough has doubled, punch it down and turn onto a lightly floured surface. For a single 12–13 inch pizza, press and stretch dough into a 12-inch round (or roll with a rolling pin), leaving a slightly thicker rim. Transfer to a piece of parchment paper or a lightly floured pizza peel.

Prepare tomatoes

Slice or dice tomatoes into 1/4-inch slices or chunks. If tomatoes are very juicy, pat dry with paper towels to avoid soggy pizza.

Sauté spinach and garlic

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant (do not burn). Add the fresh spinach in batches, stirring until wilted, about 2–3 minutes total. Season with 1 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes. Remove from heat and let cool slightly; if there is excess liquid, drain or squeeze gently with a spoon or in a clean towel.

Assemble sauce and cheeses

In a small bowl stir tomato/pizza sauce with dried oregano. Spread the sauce evenly over the stretched dough leaving a 1/2-inch rim. Sprinkle half of the shredded mozzarella evenly over the sauce, then evenly distribute the sautéed spinach and minced garlic mixture across the pizza. Arrange tomato slices/chunks over the spinach and top with remaining mozzarella and the grated Parmesan.

Bake

Slide the pizza (on parchment) onto the preheated stone or baking sheet. Bake for 10–14 minutes until the crust is golden and cheese is bubbly and beginning to brown. Baking time will vary by oven and thickness of dough: check at 8–10 minutes.

Brush and rest

Remove the pizza from the oven and immediately brush the crust with 1 tablespoon olive oil for shine and flavor. Let the pizza rest on a cutting board 3–5 minutes so the cheese sets.

Garnish and serve

Scatter fresh basil leaves over the pizza if using, slice into 6–8 pieces and serve warm.