We missed last week's Pizza Night not because we didn't make one, but because we had a repeat on request - that
Meaty Deep-Dish Pizza.
I think we could eat that crazy pizza every week... so good, if a little time consuming! We're back to a new one tonight, making this
Three-Cheese Spinach Pizza for dinner.
Jeff originally snubbed the idea of this pizza because it called for an ingredient he is fickle on... Gorgonzola cheese. I enjoy the funkiness, but Jeff would rather leave it than take it. There have been
recipes that in the end
he liked, but he wasn't willing to sacrifice a pizza with a scandalous cheese such as Gorgonzola... see? Fickle!
With our usual
homemade whole wheat pizza dough given the once over and pre-bake in the oven, we gave the pale crust a good brushing with shiny extra-virgin olive oil, then scattered over a couple pungent thinly sliced garlic cloves. Spinach was up next to be showered on top - we opted for frozen, thawed and squeezed dry, but if you have an abundance of fresh at your disposal, cook down about a half pound and squeeze out any excess liquid. Be sure you season the spinach with salt and fresh ground black pepper - the cheeses certainly aid in a salty note, but the tiny crystals get into any crevices and ensure a well-seasoned topping!
With our three cheeses of choice, Mozzarella, Parmesan and Gouda (standing in for Gorgonzola) scattered over the spinach, the pizza just needed a few more minutes on the hot stone to finish crisping the crust and melt the trio of cheeses. Smoked provolone or even Cheddar could stand in for the Gouda if you so choose, or be bold and go with the crumbled stinky cheese! The thinly sliced garlic underneath was a good touch - it work well to bolster the mild spinach with some pungency without becoming overwhelming.
I think we could eat that crazy pizza every week... so good, if a little time consuming! We're back to a new one tonight, making this Three-Cheese Spinach Pizza for dinner.
Jeff originally snubbed the idea of this pizza because it called for an ingredient he is fickle on... Gorgonzola cheese. I enjoy the funkiness, but Jeff would rather leave it than take it. There have been recipes that in the end he liked, but he wasn't willing to sacrifice a pizza with a scandalous cheese such as Gorgonzola... see? Fickle!
With our usual homemade whole wheat pizza dough given the once over and pre-bake in the oven, we gave the pale crust a good brushing with shiny extra-virgin olive oil, then scattered over a couple pungent thinly sliced garlic cloves. Spinach was up next to be showered on top - we opted for frozen, thawed and squeezed dry, but if you have an abundance of fresh at your disposal, cook down about a half pound and squeeze out any excess liquid. Be sure you season the spinach with salt and fresh ground black pepper - the cheeses certainly aid in a salty note, but the tiny crystals get into any crevices and ensure a well-seasoned topping!
With our three cheeses of choice, Mozzarella, Parmesan and Gouda (standing in for Gorgonzola) scattered over the spinach, the pizza just needed a few more minutes on the hot stone to finish crisping the crust and melt the trio of cheeses. Smoked provolone or even Cheddar could stand in for the Gouda if you so choose, or be bold and go with the crumbled stinky cheese! The thinly sliced garlic underneath was a good touch - it work well to bolster the mild spinach with some pungency without becoming overwhelming.
Wow! That is absolutely my kind of pizza. We made one a few months ago from your site with arugula, and my husband looked at me with that "I'm not eating that" look, but he ended up loving it. I'm certain this one will make the cut too!
ReplyDeleteLove this pizza! Especially a fan of the mixing of the three cheeses.
ReplyDeleteI so have to make that deep-dish pizza. Hope all is well with you!
ReplyDeleteKim - I know all about that look! hee hee!
ReplyDeleteJames - Thanks!