Friday, May 20, 2005

Three-Cheese Spinach Pizza

Three-Cheese Spinach Pizza (Adapted from Canadian Living)

cornmeal and all-purpose flour, for dusting
12 or 16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
1 tablespoon extra-virgin olive oil
2 garlic cloves, thinly sliced
salt and fresh ground black pepper
8 ounces (half a pound) frozen spinach, thawed and squeezed dry
4 ounces (about 1 cup) shredded Gouda cheese
4 ounces (about 1 cup) shredded mozzarella cheese
2 ounces (about 1/2 cup) fresh grated Parmesan cheese

Preheat oven to 425 degrees with a pizza stone placed on the lowest rack.

Sprinkle enough cornmeal to lightly cover a pizza peel. On a lightly floured surface, stretch and roll out dough to a large rectangle and transfer to the cornmeal-dusted peel. Slide dough onto the stone and bake for 7 minutes. Remove from the oven and place on a wire rack to cool.

Brush crust with oil to coat the entire top surface, then evenly arrange the garlic slices on top, followed by the spinach. Season lightly with salt and fresh ground black pepper. Scatter Gouda, mozzarella and Parmesan cheeses over the top.

Slide crust back into the oven and bake until the cheeses are bubbly and crust is golden, about 10 to 12 minutes.

Remove and let pizza cool slightly before serving.

Makes about 4 servings.

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