Sauteed Spinach and Garlic Pizza
Today I made delicious pizza, which naturally means I have so much homework I am besides myself and therefore exert most of my energy and insanity into cooking before I am ready to take on overwhelming amounts of work.
1 Tablespoon honey
1 1/4 Cups warm water
1 envelope active dry yeast
3 cups of whole wheat flour (I use white whole wheat)
1 teaspoon salt
1/4 cup extra virgin olive oil.
Dissolve the honey into the warm water (from the tap, hot but not burning to the touch) and the stir in the yeast for around a minute. If you get a nice beige color you have done this correctly. Let this sit for five minutes. Mix the flour and salt together in a large bowl and make a hole in the center. Pour the yeast mixture in and mix everything together. Flour a surface and knead the dough for about 10-15 minutes, make sure you do not over knead and the dough is still springy. Form the dough into a ball and make sure it is thoroughly covered in extra virgin olive oil. Place in a warm spot in a bowl with plastic wrap securely covering the top and let the dough rise until it has doubled in size (45-70 min) and voila! homemade pizza dough!
Now you can be creative with your toppings, heat the oven to 475 and roll out small sections onto a lightly floured surface.
My mom’s recipe, and my favorite:
Saute a bagful or more of chopped spinach with 4-5 cloves of chopped garlic on medium heat in a frying pan, do this only until the spinach is wilted (2-3 minutes) then drain excess liquid. Next, in a separate bowl, mix a 28 oz. can of whole tomatoes (chopped and liquid drained) with a teaspoon of basil and oregano, salt and pepper. Mix 2 or so cups of shredded fresh mozzarella with the garlic/spinach mixture and spoon onto your prepared pizza dough. Cook this part for 15 or so minutes (depending on crust thickness) and then spoon on the tomato mixture and top with fresh Parmesan. Cook for another ten minutes or so; make sure you monitor your pizza so you do not burn the crust! Enjoy!